Chana masala and methi poori Recipe
Written by: 7aumsuvai
Methi poori or plain poori and chana masala, is one of the best combinations that you can relish either as a breakfast or dinner. Ingredients: for chana masala
Serves 4 to 5
1/2 to 1 cup - Chana/kondakadalai/white chickpeas2 no's - Onions (1 for grinding and 1 for sautéing)1 no - Tomato2 to 3 clove - Garlic1/2 inch - Ginger1 no - Green chilies1/4 tsp - Turmeric powder1 tsp - Red chili powder1 tsp - Kashmiri red chili powder2 tsp - Coriander powder1/4 tsp - Garam masala powder1 tsp - Chole masala (store bought)Salt to taste1/4 tsp - Sugar (optional)1 no - Bay leaf1/2 tbsp - Butter for garnishing1 to 2 tbsp - Coriander leaves for garnishingSeasonings:
1 tbsp - Butter1 tbsp - Oil1/2 tsp - Fennel seeds1/2 tsp - Cumin seeds1/8 tsp - Asafoetida/hing
Preparation method:
Soak the channa dhal overnight and pressure cook along with salt and bay leaf for up to 5 to 6 whistles or until soft. Keep the water in which chana is cooked for later use.Grind 1onion, garlic, ginger and tomato in the mixer grinder to a fine paste and keep it aside.Heat butter and oil in a pan, season it with cumin, fennel seeds and asafoetida/hing. then add the chopped onion, and green chillies. Saute them until translucent and add the ground onion and tomato paste and cook for a while.Add all masala powders like turmeric, red chilli powder, coriander powder, chole masala, garam masala, sugar and salt, saute until the oil separates.Add the cooked channa masala along with water in which chana is cooked and let it cook for a while.Once it is done add the butter and chopped coriander leaves and serve hot with poori/chapatti or bhatura.
Methi poori:
Ingredients:
Yields 10 to 15 poori’s (depends on the size of the poori)
2 cups – Wheat flour2 to 3 tsp - Dried methi leaves/kasuri methi1/8 tsp – Ajwain / omam / carom seeds1/8 tsp – Turmeric powder1 tsp – Oil for kneadingSalt to tasteWater to kneadOil for deep frying
Preparation method:
Take a mixing bowl, add wheat flour, dried methi leaves, crushed ajwain, turmeric powder, a tsp of oil and required salt, mix well.Add water little by little and knead into a stiff dough. Divide the dough into equal portions and using rolling pin roll them like small disk as shown in the picture.Heat oil in a kadai drop poori’s one after another. Press gently with your spatula in the middle; continue pressing until the poori puffs up on all sides. Turn the other side, once it turns golden brown, take and drain to remove excess oil. Methi poori is ready.
Notes:
Dough consistency should be little harder than chapatti otherwise poori will absorb lot of oil.Don’t make it very thin like we do for chappathi, it should a bit thicker.After dough is prepared, don’t wait immediately make poori’s. Otherwise, you may get flat poori instead of fluffy one.Increase or decrease amount of dried methi leaves as per your taste.