Chana Masala & Poori – Food Fusion - Pakistani's No 1 Quick Recipe Platform
Its time to upgrade our signature combination of channa and poori. You know that feeling when the puri is perfectly fluffy, and the choley/channay are
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Ingredients
- Darchini (Cinnamon sticks) 2
- Laung (Cloves) 4-5
- Hari elaichi (Green cardamom) 4-5
- Sabut kali mirch (Black peppercorns) 1 tsp
- Zeera (Cumin seeds) ½ tbs
- Sabut dhania (Coriander seeds) 1 tbs
- Badi elaichi (Black cardamom) 1
- Kashmiri lal mirch (Kashmiri red chillies) deseeded 2
- Sukhi lal mirch (Dried red chillies) 3-4
- Tez patta (Bay leave) 2
- Saunf (fennel seeds) 1 & ½ tsp
- Cooking oil 3-4 tbs
- Ajwain (Carom seeds) ¼ tsp
- Pyaz (Onion) finely chopped 2-3 medium
- Haldi powder (Turmeric powder) ½ tsp
- Himalayan pink salt 1 tsp or to taste
- Khatai powder (Dried mango powder) 1 & ½ tsp
- Kasuri methi (Dried fenugreek leaves) 1 tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Warm water 1 Cup
- Tamatar (Tomato) pureed 1 & ½ Cup
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Choley (Chickpea) boiled 2 Cups
- Chickpea water 1 & ½ Cup
- Water 1 Cup or as required
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Hari mirch (Green chillies) 2-3
- Hara dhania (Fresh coriander) chopped
- Dahi (Yogurt) ½ Cup
- Sooji (Semolina) ¼ Cup
- Maida (All-purpose flour) 2 & ½ Cups
- Himalayan pink salt 1 tsp
- Baking powder ½ tsp
- Cooking oil 1 tsp
- Water ½ Cup or as required
- Cooking oil for frying
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