Chana Puri

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This is Gujarati style, fresh, spicy and delicious. I do not use peppers in my cuisine, so the dish is zero on the hot meter. I do use spices, so the dish does have that nice delish indian food taste.

Chole = Chana = Garbanzo beans
Bhatura = Puri = Fried Bread

CHANA:

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1 small can garbanzo beans (I use Goya 15.5 oz)
4 tomatoes, cut into four pieces
1 onion, sliced
1/2 inch ginger root, sliced
4 cloves garlic, sliced
salt
1/4 tsp clove powder
1/2 tsp cinnamon powder
1/2 tsp amchur powder (this is a must)(it is dried mango powder)
1/2 tsp dhana jeeru powder (cumin coriander powder)
fresh coriander for garnish

DIRECTIONS:

Heat wok to medium high heat.
Add garlic, let sizzle (NOT BURN!!!).
Add onion, let sizzle and lightly brown.
Add tomatoes.
Add salt and all the spices except the fresh coriander.
Cover with lid, let cook about 10 min until tomato turns to mush.
When cooked, placed everything in a Vitamix and blend until it turns to a nice sauce.
Put the sauce back into the wok.
Add the chana.
Let sit a while so the chana absorbs the flavor (around 15 min on NO heat).
Before serving, heat to a sizzle.
Garnish with fresh coriander right before you serve it.

PURI:

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2 c whole wheat flour
2 tbsp oil
1/4 tsp salt
water to make an elastic soft dough

DIRECTIONS:

Mix everything together.
Cover. Let sit in bowl for 15-20 min.
Make 1 in diameter dough balls, rolling in the palm of your hands.
If it sticks, add a touch of all purpose flour or a touch of oil. (LITERALLY a touch)
Roll into puris around 4-5 in in diameter.
Fry on high-high/med heated oil. (To test if oil is ready, make a small dough ball (around 2 mm diameter) and put in oil. If it rises to the surface right away, the oil is ready for your puris.
Make 1 puri at a time. Puri will have bubbles. If puri is made right, it will puff up. Press with metal holey spatula (in the picture it is the circular one with holes). Do not puncture the puri.
Fry on one side, then another.
Place in metal bowl (I use the same one I made the dough in) lined with two paper towels. Let stand VERTICALLY (so the oil drains).
Enjoy.

ONION SALAD:

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1/2 finely chopped onion
1/2 tsp salt
1/2 lemon, squeezed fresh
fresh coriander

DIRECTIONS:

Mix everything together.

HOW TO EAT:

Indian style, eat using your right hand only.

Cut and hold the puri in your right hand, shape it as a scoop to pick up the chana, enjoy. The puri also tastes good with the onions. It also tastes good if you mix the onions and chana together.

You can also eat the chana with rice.

You can also serve with papadum. I use Bikaneri papad. I make it by microwaving it for 30-45 seconds. Time varies based on your microwave. Yum yum.

Restaurant style, you deep fry the papadum and then drain (on paper towels) and serve it immediately. Most Indian people do not fry papadum because it ruins the oil (you can’t use the oil for deep frying other things or more puris after you make papad with it) and because it is terribly unhealthy to eat deep fried food on a daily basis.

You can also serve with Nirav Mild Mango Pickle (every Indian person I know has this in their cupboard [ours is mild, they sell medium and hot too]) or Ahmed Garlic Pickle (SO SO good, OMG so good).

On a  side note, the mango pickle tastes great with rice and a twist of lemon with a side of papadum for a delish student meal. Try it sometime.

The whole meal top to bottom can be done in less than an hour.

Enjoy! Yum yum yum.

 

 

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