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Mini Puris and Chenna Masala (Chole)


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In this post I have illustrated how to make deep fried Indian wheat bread called Puri accompanied with an Indian curry called Chole made of chickpeas/garbanzo beans. Puris are usually as big as any regular wheat tortilla and there is a variation to this puri called the Batura which is about 3 times the size of a regular puri. Since my daughter likes to eat finger foods I usually make them small.

Ingredients for Puri

whole wheat flour - 1 cup
salt - to taste

In a mixing bowl add the wheat flour and the salt and mix well with sprinkling some water until a smooth dough is formed. Then roll them and cut small circles using a cookie cutter or any small lid as illustrated in the pictures below.

Heat oil in a pan and deep fry the puris until golden brown.

Ingredients for Chenna Masala

Canned or cooked Chickpeas/Garbanzo beans - 1 cup
Onion - 1
Tomato - 2
Ginger - 1/2 inch piece
Garlic - 3 pods
Cinnamon stick - 1
Cloves - 3
Cardamon - 1
Red Chilli Powder/Paprika - 1/4 teaspoon (or per taste)
Coriander powder - 1/2 teaspoon
Salt - to taste

For seasoning
Jeera/Cumin Seeds - little

Coriander leaves (for garnish)

Pressure cook onion, tomato, ginger, garlic, cardamon, cinnanon and cloves with 1/2 cup water for about 1 whistle and 10 minutes. If you do not have a pressure cooker, you can cook the ingredients in the stove for about 30 minutes with the lid covered.

Grid the cooked ingredients to a smooth paste after letting it cool for about 15 minutes.

In a pan, add oil and when the oil is hot add the cumin seeds. Then add the ground mixture and cook well for about 2 minutes. To this add chilli powder, coriander powder and salt. Let this cook for about 5 to 6 minutes. Add 1 tablespoon of butter and let it boil for 2 more minutes. Butter is optional. Now add the cooked chickpeas to the gravy and let it cook for 10 more minutes. A very tasty chickpeas gravy is ready to be served with the puris.

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