Chana puri

Chana Puri

Chana Puri


For the batter:

250 g of flour
1 tablespoon of dry yeast + 4 tablespoon of lukewarm water
1/2 teaspoon of salt
1/4 teaspoon of cumin powder
A pinch of powdered yellow food coloring
1 cup of water at room temperature

For the Chana curry:

180 g of Chana Dhall
1 big onion
1 teaspoon of salt
Half teaspoon of garam masala
1/4 teaspoon of cumin powder
1 teaspoon of turmeric
2 tablespoon of chopped coriander
3 tablespoon of vegetable oil
2 cup of water
Frying oil


Start by preparing your batter for the Chana Puri first, because this need to rest for atleast 2 hours to allow the batter to double in volume.In a bowl, pour in 4 tablespoon of lukewarm water and pour in your yeast.Allow to soak for 5 minutes or until  the mixture becomes foamy.  In another bowl pour in your flour, salt, cumin powder and your pinch of yellow food coloring.

Mix all your dry ingredients together then pour in your yeast which have previously been diluted into warm water.
Mix everything well.  Finally, pour the cup of water little by little into the batter till you get a thick custard like consistency.  Cover the bowl with a cloth and let it rise for at least 2 hours.
Meanwhile prepare your Chana Curry.
For that you need to soak your Chana dhall in water for at least 1 hour prior cooking.  After 1 hour drain the excess water and heat 3 tablespoon of oil over medium heat in a saucepan. Chop your onion thinly and fry them in the oil till pinky.  It should take around 4 to 5 minutes.
Stir in the spices: Cumin,Turmeric and finally Garam Masala.  Fry for another 3 to 4 minutes, then add in the drained Chana Dhall and stir well to coat your dhall with all the spices.  Finally pour in 2 cups of water (for this recipe we want to have a dry cooked Chana so do not put too much water)
Cover your saucepan and cook for around 45 minutes or till all water has dried up and your dhall is well cooked.
If when opening your saucepan, you find there is still water in it, continue to cook your dhall uncovered till it dries up completely then leave to cool completely.
Stir in the chopped coriander and mix well then form small bowls with the Chana Dhall.
At this stage your batter should have well risen and double in volume.
In a deep saucepan, pour in the frying oil and heat over medium heat.
When oil is hot enough you can start to fry your Chana Puri.
For that start by dipping your Chana Dhall Balls one at a time into your batter.  Coat well with the batter.  Using a spoon, carefully take the coated Chana Dhall balls out of the batter.  Dip the coated Chana Ball batter into the hot oil and fry till pale in colour.  Should not take more than 2 minutes per side for them to puff up and cook..
Do not overcook them or else they will become golden in colour which isn’t what we are looking for when cooking Chana Puri..
When done let them rest onto papers towels to get the excess of oil out and they are ready to be eaten piping hot together with a Tomato Chutney or with a Chili Sauce or even Coriander Chutney.
One comment to “Chana puri”
One comment to “Chana puri”
  1. Pingback: Meat Chana Puri - Cuizine Maurice

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