Halwa Puri Chana | Puri Chana || How to make Puri Chana with step-by-step photos...
Halwa Puri Chana is pretty tasty and flavored with mildly spiced that is served with halwa puri
This chana masala will help you to make a very
flavorful and delicious chole masala that you can serve with aloo kachori, dal kachori, plain kachori,achari kachori, and dal paratha, this chana is cooked in
a delicious, flavorful, and mildly spiced gravy, this chana masala is simply
irresistible and delicious
I prepared in halwa puri ka nashta for that I
have posted suji halwa in my last post
Basically, this chana is one of the most popular chana masalas a very soft chickpea with a mild flavor of baking soda makes it a noteworthy taste
Personally,
I prepared this chana for halwa puri by applying
so simple method without onion, tomatoes, or ginger garlic paste
Initially, I added many spices, onion, tomato,
and herbs but never could get the same taste of market one, and this time I
used some basic spices and then made it, ultimately I have close to the taste bazaar
For the best result follow my detailed step-by-step photo instructions and tips above the recipe card
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Firstly soak the chickpeas overnight or at least for 8 hours
Then cook the chana until soft, add a generous pinch of soda-di-carbonate using soda helps to cook them soft and they turn the mouth melting. Cook the chole till soft but not mushy, I am using b simple pot to cook chana you can also cook in the pressure cooker
Once done, remove the lid and check, that the choley
is soft-cooked and not remain al dente, if they are all al dente or even
slightly hard, cook them again for a while
Separate the cooked chana and chana water, Don’t discard the water. If using canned chickpeas can be skipped these steps
Put the coriander, fennel, and cumin seeds in the pan and slightly dry roast them together for a minute on medium flame, Crush them in the mortar
Next, add red chili flakes, turmeric powder, nigella, black pepper powder
Add baking soda and black salt to the mortar
Mix them together
Pour a little water and dissolve it in the water
Heat the oil in the pot and pour dissolved masala into the oil then cook for 2 minutes until the oil is separated, add boiled chana
And stir to combine well for 2-3 minutes on medium flame Towards the end pour the remaining chana water into the pot
Once it comes to a boil
Cover and let it simmer on a low-medium flame for 18-20 minutes or until the gravy thickens and reaches a desirable consistency
Turn off the flame
Transfer to the serving bowl
Chana masala is ready to serve with halwa puri
Puri Chana Masala is pretty tasty and flavored with mildly spiced that is served with halwa puri, This chana masala will help you to make a very flavorful
Ingredients:
- 300g, chickpeas boiled
- 1.5 liter, water
- 4 tbsp, olive oil
For Roasted spices:
- 1 tbsp, coriander seeds roasted and crushed
- 1/6 tsp, fennel seeds roasted and crushed
- 1 tsp, cumin seeds roasted and crushed
Other Spices:
- 1 tbsp, crushed red chili powder
- 1/6 tsp, nigella kalonji
- 1 ½ tsp, black salt
- ¼ tsp, turmeric powder
- 1/7 tsp, baking soda
- ¼ tsp, black pepper powder
How to make Chana Masala for Puri:
- Firstly soak the chickpeas overnight or at least for 8 hours, then cook the chana until soft, add a generous pinch of soda-di-carbonate using soda to cook them soft and turn the mouth-melting
- Cook the chole till soft but not mushy, I am using b simple pot to cook chana you can also cook in the pressure cooker
- Once done, remove the lid and check, that the choley must be soft-cooked and not remain al dente, if they are all al dente or even slightly hard, cook them again for a while
- If using canned chickpeas can be skipped these steps
- Separate the cooked chana and chana water
- Don’t discard the water
- Put the coriander, fennel, and cumin seeds in the pan
- And slightly dry roast them together for a minute on medium flame
- Crush them in the mortar
- Next, add red chili flakes, turmeric powder, nigella, black pepper powder, baking soda, and black salt to the mortar
- Mix them together
- Pour a little water and dissolve it in the water
- Heat the oil in the pot
- Pour dissolved masala into the oil
- Cook for 2 minutes until the oil is separated
- Then add boiled chana and stir to combine well for 2-3 minutes on the medium flame
- Towards the end pour chana water into the pot
- Mix it well
- At this stage check the spice level and salt
- Once it comes to a boil, cover and let it simmer on a low-medium flame for 18-20 minutes or until the gravy thickens and reaches a desirable consistency
- Turn off the flame
- Transfer to the serving bowl
- Chana masala is ready to serve with halwa puri
Have you any doubts about this blog kindly let me know
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