Poori:
Ingredients:
- Wheat Flour - 1 cup
- Sooji - 2 tspn
- Ajwain or omam - 1 tspn
- Salt - to taste
- Oil - for cooking poori
Method:
- Heat oil in a kadai, in a bowl add all the ingredients except oil and make thick dough
- Take goose berry size dough and roll out in to thick chappathi and deep fry it in oil ( after drop the poori in oil slightly press on it surface it will fluff )
- When it turns golden brown on both sides take it out
- Serve hot the poori with chenna masala as side dish
Channa Masala:
Ingredients:
- Cooked Chana - 2 cups
- Onion - 2 nos (1 big and 1 small )
- Tomato puree - 4 tblspn
- Ginger garlic paste - 11/4 tspn
- Turmeric powder - 1/4 tspn
- Red chilli powder - 2 tspn
- Garam masala - 3/4 tspn
- Clove - 2 no
- Cinnamon stick - 1 no ( 2inch )
- Brinji leaf - 1 no
- Fennel seed - 1/2 tspn
- Oil - 3 tblspn
- Salt - to taste
For garnishing:
- Coriander leaves chopped - as required
- Onion chopped - as required
Method:
- Wash and soak the channa in water for 5 to 6 hrs and then cook in pressure cooker for 3 to 4 whistle and keep it aside
- Take 1/4 cup of cooked channa and make paste
- Make onion paste by grinding it in mixie
- Heat oil in a pan add cloves,cinnamon, brinji leaves, fennel seed, then add onion paste, ginger garlic paste
- Saute it for a minute then add tomato puree, turmeric , chilli powder,salt and mix well
- Keep in low flame for 3 minutes then add channa, grinded channa to this mix well
- Add water as required and keep in low flame and close the lid
- After 3 to 4 minutes or when oil seperates out add garam masala
- Garnish with coriander and raw onion and serve hot with chappathi or poori
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