Perfect BIG Poori 4 types with Chana masala | Vahchef - VahRehVah

Poori 4 types with Chana Masala
INGREDIENTS:
Wheat flour - 2 cup
Salt - As Per Taste
Water - As Required
Oil - As Required
All purpose flour - 2 cup
Ajwain (crushed) - 1 tsp
Sooji - 1 cup
Chickpea - 1 cup
Mustard seeds - 1 tsp
Onion - 1 no
Turmeric powder - ½ tsp
Ginger garlic paste - 1 tsp
Green chillies - 4 nos.
Tomato - 3 nos.
Chole masala powder - 3 tsp
Coriander leaves - 1 Bunch
Black salt - A Pinch
DIRECTIONS:
To Make 4 types of Poori Dough:
Type: 1 :-
Take wheat flour in a bowl, Add salt, oil, water mix it well & make it into a soft dough rest it for 20 minutes.
Type:2 :-
Take 2 cups of wheat flour in a bowl, Add ½ cup all-purpose flour (Maida), salt, oil, water mix it well make into a soft dough rest it for 20 minutes.
Type :3 :-
Take all purpose flour in another bowl, Add salt, crushed ajwain, oil, water mix it well make into a soft dough rest it for 20 minutes.
Type: 4 :-
Take some sooji in a bowl,add wheat flour, salt, and all-purpose flour and water. Mix it well and make it into a soft dough rest it for 20 minutes.
To Make Chole Masala Curry:
Firstly, take chickpeas soak it in water for 2 hours.
Heat oil in a pan, add mustard seeds, chopped onion, salt saute it slightly it till it turns transparent.
Then add turmeric powder, ginger garlic paste, green chillies, tomato puree and add chole masala powder when all the moisture oozes out the gravy.
Now add a pinch of black salt, soaked chickpeas, water make it into a slightly thicker consistency. Then add some tomatoes, coriander leaves cook it for some more time.
Take the dough cut into small pieces, roll like pooris. Fry them both sides into the hot oil.

Now tasty and crispy 4 types of poori ready to serve with chana masala curry

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