Chana Puri recipe by Ruhana Ebrahim

Ingredients

• 500g mutton/ beef mince
• 1 tablespoon oil
• 1 tablespoon ground green chillies
• 1 tablespoon garlic paste
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• Pinch turmeric powder
• ¾ - 1 cup chana dhal (soaked)
• 3 cups cake/ or all-purpose flour
• 3 - 4 tablespoon oil
• 1 ½ teaspoon salt
• 1 ½ cups cold tap water
• 3 level teaspoon baking powder
• 1. To make the balls- Boil dhal with pinch salt and pinch turmeric till tender. Drain and leave aside.
• 2. Cook mince in oil, chilli, garlic and spices till dry.
• 3. Mix mince, coriander and dhal together and form golf ball sized balls.
• 4. Place in freezer to harden. *Also now freezer suitable in an airtight container for a couple months.*
• 1. Heat your oil in a deep pan for medium-deep frying on medium heat.
• 2. Prepare your batter a few hours before needing to fry. A minimum of 6hrs, left at room temperature covered.
• 3. Sift your flour, add in oil and salt and then your water. Do NOT add in the baking powder until ready to fry.
• 4. Mix with a spoon, till it comes together in a sticky tacky dough.
• 5. Then put spoon aside and using your hand, pull the dough upwards till it becomes aerated stretchy, smooth & elastic.
• 5. Cover & leave aside.
• 6. Add in baking powder just before frying, stretch dough upwards again to mix in.
• 7. Dip balls in batter, fry until puffed, golden, crispy and cooked through.
• 8. Drain on kitchen paper and serve hot.