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Preparation Time : 20
Cook Time : 30
Total Time : 50
FOR CHANA DAL: 1 cup chana dal, soaked 1 hour 4 cup water 1 tsp ghee ½ tsp cumin 2 green chilli few curry leaves ½ TOmato, finely chopped 1 tsp ginger garlic paste ½ tsp turmeric ¼ tsp kashmiri red chilli powder ½ tsp pepper, crushed ½ tsp aamchur powder pinch asafoetida ¾ tsp salt ½ tsp jaggery (optional) ¼ tsp garam masala 2 tbsp coriander, finely chopped
FOR PAKWAN (CRISPY POORI): 1 cup wheat flour 1 cup maida ¼ tsp ajwain ¼ tsp cumin ¼ tsp salt 2 tbsp rava suji 2 tbsp oil, hot water to knead oil for deep frying
FOR TOPPING: 1 tbsp tamarind chutney
1 tsp red chilli pdr
1 tsp chat masala few coriander leaves
Pressure cook soaked dal with 3 cups of water for 2 whistles. once the pressure settles down, open the cooker and check the dal has cooked well yet not mushy. keep aside.
In a large kadai heat oil and ghee and add hing and splutter cumin,greenchilli and curryleaves. Add ginger garlic paste and saute till the raw taste disappears
Add in chopped tomato and saute until mushy
Add in all masalas and saute for a minute on low flame until aromatic.
Add in chanadal mix well and combine and cook
Lastly add amchur powder and top it with coriander leaves.
For pakwan crispy poories add all ingredients and oil and crumble. Add hot water and knead to a stiff dough and keep aside for half an hour
Take a lemon size ball n roll into puri size and prick it with a fork.
Heat oil in kadai and when hot fry all puries till crisp
Serve the puri with dal topped with tamarind chutney, spicss, onions and coriander leaves and enjoy
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