(¯*♥¤»ƙɧՄՏɧՅԾԾ«¤♥*¯)
06-03-2011, 05:47 PM
http://www.sanjeevkapoor.com/upload%5CChana-Puri1121035928127.jpg
CHANA PURI
Delicious chana dal served wit crisp puris - just watch the kids wallop them
Preparation Time : 35 minutes
Cooking Time : 35 minutes
Servings : 4
INGREDIENTS
Split Bengal gram (chana dal), soaked
3/4 cup
Ginger
1 inch piece
Garlic
2-3 cloves
Salt
to taste
Coriander powder
1 tablespoon
Cumin powder
1 tablespoon
Red chilli powder
1 teaspoon
Turmeric powder
1/4 teaspoon
Dry mango powder (amchur)
1/4 teaspoon
Cumin seeds
1 tablespoon
Dried pomegranate seeds (anardana)
1/2 tablespoon
Oil
1 1/2 tablespoons
Green chillies, slit
2
Tomato, quartered
1 medium
Garam masala powder
1/2 teaspoon
Puris
Whole wheat flour (atta)
1 cup
Semolina (rawa/suji)
2 tablespoon
Salt
to taste
Oil
to deep fry
METHOD
Pound the ginger and garlic to a fine paste. Drain the split Bengal gram, add two and half cups of water and salt and cook till done. Drain and reserve the cooking liqueur. Mix together the coriander, cumin, red chilli, turmeric and dried mango powders. Dry roast the cumin seeds and dried pomegranate seeds separately. Cool and grind them together to a powder. Heat one tablespoon of oil in a non-stick kadai. Add the green chillies and ginger-garlic paste. Stir-fry briefly. Add the mixed spice powder and stir-fry for half a minute. Stir in quarter cup of the reserved cooking liqueur and cook for two minutes. Add the cooked grams, salt, half a cup of the reserved cooking liqueur and cook on high heat for three to four minutes, stirring occasionally. Top it with the tomato, sprinkle garam masala powder, roasted pomegranate seed-cumin powder. Heat the remaining oil and pour over the prepared grams. Stir well and adjust the seasoning. For puris, knead the flour and semolina with salt and enough water to a semi soft dough. Cover with a damp cloth and rest for half an hour. Divide into twelve equal portions and roll out each portion into a puri. Heat oil in a non-stick kadai and deep fry the puris on medium heat till golden. Drain on absorbent paper. Serve hot with the chana.
CHANA PURI
Delicious chana dal served wit crisp puris - just watch the kids wallop them
Preparation Time : 35 minutes
Cooking Time : 35 minutes
Servings : 4
INGREDIENTS
Split Bengal gram (chana dal), soaked
3/4 cup
Ginger
1 inch piece
Garlic
2-3 cloves
Salt
to taste
Coriander powder
1 tablespoon
Cumin powder
1 tablespoon
Red chilli powder
1 teaspoon
Turmeric powder
1/4 teaspoon
Dry mango powder (amchur)
1/4 teaspoon
Cumin seeds
1 tablespoon
Dried pomegranate seeds (anardana)
1/2 tablespoon
Oil
1 1/2 tablespoons
Green chillies, slit
2
Tomato, quartered
1 medium
Garam masala powder
1/2 teaspoon
Puris
Whole wheat flour (atta)
1 cup
Semolina (rawa/suji)
2 tablespoon
Salt
to taste
Oil
to deep fry
METHOD
Pound the ginger and garlic to a fine paste. Drain the split Bengal gram, add two and half cups of water and salt and cook till done. Drain and reserve the cooking liqueur. Mix together the coriander, cumin, red chilli, turmeric and dried mango powders. Dry roast the cumin seeds and dried pomegranate seeds separately. Cool and grind them together to a powder. Heat one tablespoon of oil in a non-stick kadai. Add the green chillies and ginger-garlic paste. Stir-fry briefly. Add the mixed spice powder and stir-fry for half a minute. Stir in quarter cup of the reserved cooking liqueur and cook for two minutes. Add the cooked grams, salt, half a cup of the reserved cooking liqueur and cook on high heat for three to four minutes, stirring occasionally. Top it with the tomato, sprinkle garam masala powder, roasted pomegranate seed-cumin powder. Heat the remaining oil and pour over the prepared grams. Stir well and adjust the seasoning. For puris, knead the flour and semolina with salt and enough water to a semi soft dough. Cover with a damp cloth and rest for half an hour. Divide into twelve equal portions and roll out each portion into a puri. Heat oil in a non-stick kadai and deep fry the puris on medium heat till golden. Drain on absorbent paper. Serve hot with the chana.