Meat Chana Puri

This recipe is a variant of the original recipe that is vegetarian and the vegetarian version Chana Puri is one of the not to miss mauritian “gato de l’huile” found everywhere in fairs, bazaars and street vendors across the island accompanied by the famous Gato Pima, Gato Aroui, Di Pain Frire and Badia.

Ingredients for about 25 Meat Chana Puri :

Meat Chana Puri

For the dough:

  • 300 g of flour
  • 1 teaspoon of instant yeast (5 g)
  • 1/2 teaspoon of cumin powder
  • 1/2 teaspoon of salt
  • 280 ml of warm water

For the stuffing:

  • 200 g of chana dhall soaked for 1 hour
  • 200 g of ground lamb or meat of your choice
  • 300 g of potatoes
  • 1 onion
  • 1 tablespoon of turmeric
  • 1 teaspoon of garam massala
  • 1/2 teaspoon of cumin powder
  • 250 ml of water
  • 1 teaspoon of salt
  • 1/4 bunch of coriander
  • 2 branches of mint
  • oil for frying


To begin, we prepare the dough. In a large bowl mix together the flour, salt, cumin and yeast. Add the water little by little while mixing until you get a thick paste. Cover the bowl with a cloth and let the dough rise for 2 hours.

Peel and finely slice the onion and set aside. Just take the mint leaves and chopped them. Reserve. Chop the coriander and reserve. Peel and cut the potatoes in large cubes, steam them for 20 minutes. Reserve.

In a frying pan heat a tablespoon of vegetable oil. Add the chopped onions and sauté for 5 minutes over medium heat. Add the turmeric, cumin and garam massala and mix well to prevent the spices from burning. Add the dhall and mix. Cook for 5 minutes.

Add the ground lamb and mix well to break the meat. Simmer for 10 minutes. Pour the water and salt, mix and simmer covered for 45 minutes over low heat. After 45 minutes all the water has to be evaporated, if this is not the case, continue the cooking a little longer. Once ready add the steamed potatoes and mix while crushing with the meat.

Let cool completely before adding the chopped mint and coriander. Make small balls with the stuffing and reserve.

In a large saucepan or deep fryer heat your oil for frying over medium heat. Once the oil is hot we go to the next step. Put one small ball at a time in the dough and coat well with the batter.  Using a spoon, carefully take the coated meat Chana Dhall balls out of the batter and put it in the hot oil to fry till pale in colour.  It 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 Meat Chana Puri .When done let them rest onto paper towels to get the excess of oil out.

They are ready to be eaten piping hot together with a Tomato Chutney or with a Chili Sauce or even Coriander Chutney.

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