Ingredients with Measurements:
- 1 cup dried kala chana (black chickpeas)
- 2 cups water
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp turmeric powder
- Salt to taste
- Oil for frying
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp baking powder
- 1/2 cup water
- Oil for frying
Special equipment needed: None
Step-by-step instructions:
1. Rinse the kala chana and soak them in water overnight.
2. Drain the water and add the soaked kala chana to a pressure cooker with 2 cups of water. Cook for 10-15 minutes or until the chana is soft.
3. In a separate pan, heat oil and add cumin seeds. When they start to splutter, add chopped onions and green chilies. Saute until the onions are translucent.
4. Add ginger and garlic paste and saute for another minute.
5. Add chopped tomatoes and cook until they are soft and mushy.
6. Add coriander powder, garam masala, red chili powder, turmeric powder, and salt. Mix well and cook for 2-3 minutes.
7. Add the cooked kala chana to the pan and mix well. Cook for 5-7 minutes or until the gravy thickens.
8. For the puri, mix all-purpose flour, salt, sugar, and baking powder in a bowl. Add water and knead into a smooth dough.
9. Divide the dough into small balls and roll them into circles.
10. Heat oil in a pan and fry the puris until they are golden brown.
11. Serve the kala chana shor with hot puris.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature: None
Serving size: 4-6 people
Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 70g
Protein: 15g
Substitutions for ingredients:
- Instead of kala chana, you can use regular chickpeas.
- You can use whole wheat flour instead of all-purpose flour for the puris.
Variations:
- You can add boiled potatoes to the kala chana shor for a different flavor.
- You can add spinach to the puri dough for a healthier version.
Tips and tricks:
- Soak the kala chana overnight to reduce the cooking time.
- Make sure the oil is hot enough before frying the puris.
- Serve the puris immediately after frying for the best taste.
Storage instructions:
The kala chana shor can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kala chana shor in a pan on low heat until heated through.
Presentation ideas:
Serve the kala chana shor in a bowl with the puris on the side.
Garnishes:
Garnish with chopped coriander leaves and a squeeze of lemon juice.
Pairings:
Serve with a side of raita or pickle.
Suggested side dishes:
Serve with a side of rice or naan.
Troubleshooting advice:
- If the kala chana shor is too thick, add some water to thin it out.
- If the puris are not puffing up, make sure the oil is hot enough before frying.
Food safety advice:
Make sure to soak the kala chana overnight and cook them properly to avoid any foodborne illnesses.
Food history:
Kala chana shor puri is a popular dish in North Indian cuisine.
Flavor profiles:
The kala chana shor has a spicy and tangy flavor, while the puris are crispy and savory.
Serving suggestions:
Serve as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian