Indulge in a vibrant culinary journey to South India with this delightful recipe for Chola Puri and Channa Masala! This classic combination offers a perfect harmony of flavors and textures – the fluffy, slightly sweet puri bread perfectly complements the spicy, savory chana masala. Imagine the satisfying crunch of the puri as you scoop up the rich, aromatic chickpeas, a taste sensation that will transport you straight to the bustling streets of Southern India. This dish is surprisingly easy to make, even for beginner cooks.
The secret to truly delicious Chola Puri lies in the careful preparation of both components. We'll guide you through each step, from creating the perfectly light puri dough to achieving the depth of flavor in the chana masala. Ready to embark on this delicious culinary adventure? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Pan
- Glass bowl
- Chapati stick
Ingredients
- Maida (All-purpose flour): 150g
- Rava (Semolina): 2 tablespoons
- Sugar: 1 tablespoon
- Water
- Soaked chickpeas
- Salt
- Coriander: 1 tablespoon
- Fennel seeds: 1 teaspoon
- Cumin seeds: 1 teaspoon
- Pepper: 1 teaspoon
- Cloves: 3
- Ginger
- Kalpasi (Dried black moss)
- Wattle seeds
- Boiled peanuts
- Oil: 2 tablespoons
- Mustard seeds
- Onions: 2 medium-sized
- Chili pepper: 1
- Tomatoes: 2 medium-sized
- Turmeric powder: 1/2 teaspoon
- Curry leaves
Step-by-Step Instructions
Step 1. Prepare the Dough and Masala
- Mix maida, rava, sugar, and enough water to form a slightly looser dough than chapati dough. Knead well and let it rest for 1½ to 2 hours, covered with a wet cloth.
- Dry roast coriander, fennel seeds, cumin seeds, pepper, cloves, ginger, kalpasi, and wattle seeds. Grind them into a powder.
- Add salt to soaked chickpeas and pressure cook for four whistles.
Step 2. Cook the Channa Masala
- Heat oil in a pan, add mustard seeds and cumin seeds. Add chopped onions and chili pepper and sauté until softened.
- Add pureed tomatoes and sauté until the raw smell disappears. Add turmeric powder and the ground spice blend.
- Add the lightly mashed chickpeas and mix well. Add water, salt, and simmer for a couple of minutes. Add curry leaves and remove from heat.
Step 3. Make and Fry the Puris
- Roll small balls of the rested dough into thin circles. Lightly rub with oil and use a chapati stick to make the puri.
- Fry the puris in hot oil until golden brown and puffy.
Step 4. Serve
- Serve the Channa Masala with the freshly made Chola Puris.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- The Chola Puri dough should be slightly looser than chapati dough.
- Dry roasting the spices enhances their flavor.
- Fry the puris on medium flame for best results.
Nutrition
- N/A
FAQs
1. Can I make the puri dough ahead of time?
Yes! The puri dough can be made a day or two in advance and stored in the refrigerator, covered with a damp cloth to prevent drying.
2. What can I substitute for chickpeas if I have an allergy?
While chickpeas are traditional, you could substitute with other beans like kidney beans or black beans for a similar texture and hearty feel. The spices will still work well.
3. How do I ensure my puris don't puff up too much or become oily?
Use medium heat for frying and don't overcrowd the pan. Ensure the dough is rolled thinly and evenly. Remove the puris as soon as they puff up and are golden brown.
Enjoy your homemade Chola Puri and Channa Masala – a flavour explosion that’s surprisingly simple to create. This recipe is perfect for a satisfying weeknight meal or a fun weekend cooking project. Impress your friends and family with the authentic tastes of South India!