Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Peethiwali Puri with Aloo Chana

For more recipes related to Peethiwali Puri with Aloo Chana checkout Bafla Bati, Gehun ni Khichiu. You can also find more Main Course Vegetarian recipes like Gujiya Curry, Mushroom Mustard Curry, Spinach And Pumpkin Curry, Cottage Cheese in Burnt Garlic Sauce.

Peethiwali Puri with Aloo Chana Recipe Card5.8K
Peethiwali Puri with Aloo Chana
Prep Time : 3.30-4 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Peethiwali Puri with Aloo Chana Recipe

  • Whole wheat flour (atta) 1½ cups

  • Split black gram skinless (dhuli urad dal) ¼ cup

  • Salt to taste

  • Oil 1 tablespo for deep-frying

  • Ghee 3 tablespoons

  • Cinnamon 1 inch

  • Asafoetida a pinch

  • Cumin seeds 1½ teaspoons

  • Coriander seeds 2 tablespoons

  • Red chilli powder 1 teaspoon

  • ALOO CHANA

  • Chickpeas (kabuli chana) 1 cup

  • Potatoes boiled, peeled and cubed 2 medium

  • Soda bicarbonate a pinch

  • Salt to taste

  • Ginger 1 inch

  • Garlic cloves 5

  • Green chillies 3

  • Ghee 4 tablespoons

  • Onions ground 3 medium

  • Red chilli powder 1 teaspoon

  • Tomato puree 1 cup

  • Chana masala 2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Soak split black gram in one cup of water for two hours. Drain.

Step 2

Mix together the whole wheat flour, salt and one tablespoon of oil in a bowl. Add enough water and knead into a dough. Cover with a damp cloth and set aside for at least fifteen minutes.

Step 3

Heat the ghee in a pan; add the cinnamon, asafoetida, cumin seeds and coriander seeds and sauté for a while. Add the gram and continue to sauté. Add the chilli powder and salt and mix well.

Step 4

Remove the cinnamon stick and set the mixture aside to cool.

Step 5

Divide the dough into twelve equal portions and roll into balls. Make a hollow in each ball, fill it with the fill in, fold over and shape into a ball again. Press lightly on the work surface. Roll out or press by hand into puris.

Step 6

Heat the oil in a kadai; slide the puris gently into the oil and deep-fry till the puris puff up and are evenly fried on both the sides.

Step 7

Drain on absorbent paper and serve hot with aloo chana.

Step 8

To make the aloo chana, soak the chickpeas overnight. Drain, add three cups of water and cook in a pressure cooker with a pinch of soda bicarbonate and salt till soft

Step 9

Grind the ginger, garlic and green chillies to a paste.

Step 10

Heat two tablespoons of ghee and sauté the ground onion till pink. Add the ginger-garlic-green chilli paste and red chilli powder and continue to sauté till fragrant. Add the tomato purée and sauté till the ghee separates. Add the boiled chana along with the water and simmer for five minutes.

Step 11


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17/08/2017 12:50 PM