CHOLA POORI

CHOLA POORI

CHANA MASALA (CHOLE MASALA)

Ingredients:

Chana or Konda Kadalai - 1/2 cup

Red Chilly Powder - 1/2 t spoon

Coriander Powder - 1/ 2 t spoon

Salt as needed 

Garam Masala - 1/4 t spoon

Onion - 1

Tomato - 1

Garlic - 4

Ginger - 1/2 inch piece

Fennel Seeds - 1/2 t spoon

Pepper - 1/2 t spoon

Oil - 3 t spoon

Coriander Leaves 

Lemon - 1/2

      Soak chana dhal overnight and cook it pressure cooker for 15 minutes in medium flame.

      Add a t spoon of oil in a pan and fry 1/2 onion, 1 tomato, fennel seeds, pepper, ginger and garlic for 5 minutes until the tomatoes turn mushy.

      Grind it to a paste and keep it aside.

      Add oil in a pan and fry the cinnamon, cloves and biriyani leaf for a minute.

      Fry remaining half of the onion till golden brown.

      Add the masala paste, the dry spice powders and salt and cook till masala smell leaves. 

      Then add the cooked chana along with 1 cup water and bring to boil.

      Let the chana masala cook in medium flame till we get the required consistency and the chana gets mixed well with the gravy.

      Switch off the flame and squeeze 1/2 lemon and chopped coriander leaves.

      Our chana masala is ready to serve.

CHOLA POORI

Ingredients:

Maida - 3 cups

Ravai - 3 t spoon

Salt as needed

Oil - 3 t spoon

Curd - 3 tbl spoon

Sugar - 1 t spoon

Baking Soda _ 1/2 t spoon

      In a mixing bowl mix together maida, ravai, salt, sugar, baking powder and oil to make a crumbled texture.

      Add very little water and kneed to a soft chapathi dough.

      Cover it with a wet cloth so that the dough does not get dried.

      Let the dough rest for atleast 1/2 an hour so that it sets well.

      Make big balls and roll it little thicker than for poori.

      Deep fry in hot oil and pour oil with a spoon above the poori so that the poori puffs up well.

      Serve chola poori with chana masala.