Chana Aloo Puri| चना आलू पूरी | Chef Harpal Singh | Gagan Oils | chefharpalsingh

Desi Tadka is all about mouthwatering Indian dishes cooked in Gagan Oils and Vanaspati Ghee to make them even more flavorsome! We start off with Chana Aloo Puri, a masala packed dish, perfect replace the routine lunch

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Chana Aloo Puri:

Ingredients Quantity
For Puri
Whole Wheat Flour 1 ½ Cup
Semolina 2 Tbsp
Gram Flour 2 Tbsp
Fennel Powder 2 Tsp
Turmeric Powder ¼ Tsp
Red Chilli Powder ½ Tsp
Carom Seeds 1 Tsp
Salt To Taste
Water As Required

For Chana Aloo

Chickpeas Soaked 11/2 Cup
Tea Leaves 1 Tbsp
Black Cardamom 2
Cloves 3-4
Water As Required
Salt To Taste
Coriander Powder 2 Tbsp
Dry Mango Powder 2 Tsp
Turmeric Powder ½ Tsp
Garam Masala Powder 2 Tsp
Red Chilli Powder 2 Tsp
Ginger Juliennes 1 Inch
Green Chilli Juliennes 4-5
Vanaspati 3-4 Tbsp
Potatoes Boiled 3
Cumin Seeds 1 Tsp
Pomegranate Seeds 1 Tbsp
Tomatoes Cut Into Cubes 1 Large

Method
• In a muslin cloth add tea leaves, black cardamom, cloves, and make a bouquet garni (potli) and keep aside.
• Add chickpeas to pressure cooker, the potli, add water, salt and pressure cook for 10-12 whistles.
• In a mixing bowl take boiled chickpeas, add coriander powder, dry mango powder, turmeric powder, red chilli powder, dry mango powder, red chilli powder, ginger julienne and green chilli. Mix well and keep aside.
• Peel boiled potatoes and cut into cubes, keep this aside.
• Heat Vanaspati in a pan, add cumin seeds pomegranate seeds, add potato cubes and sauté until brown.
• Add the chickpeas, tomatoes to the pan and mix well.
• Add 1 cup in bowl in which chickpeas was marinated to clean any remaining spice, add this water to the pan.
• Cook the chickpeas for 10-12 min.
• After 10-12 min mash the chickpeas a little and cook further for 2 min.
• Transfer the chickpeas to a serving bowl.
• Garnish with ginger julienne, coriander sprig and serve with puris.

To Make Puri
• In another mixing bowl take wheat flour, add semolina, gram flour, fennel powder, turmeric powder, red chilli powder, carom seeds, salt to taste, water- as required mix well and knead to a soft dough. Cover the dough with muslin cloth and keep aside.
• Divide the dough into equal portions and make small balls.
• Dust flour on the chopping board and using a rolling pin roll the balls into equal discs.
• Heat 4-5 Tbsp of Vanaspati in a pan and fry the puris well one at a time.
• Remove the puris in absorbent paper and keep aside.
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