Chana Masala with Poori
A flavorful and hearty Pakistani dish featuring spicy chickpeas (Chana Masala) served with puffed deep-fried bread (Poori). A popular traditional meal for breakfast or lunch.
Ingredients
- 1 cupchickpeas (kabuli chana)
soaked overnight
- 3 tablespoonoil
for cooking chana masala
- 1 mediumonion
finely chopped
- 2 mediumtomato
chopped
- 2 piecesgreen chili
slit
- 1 teaspoonginger paste
- 1 teaspoongarlic paste
- 1 teaspooncumin seeds
- 1 teaspooncoriander powder
- 1 teaspoonred chili powder
- 0 ½ teaspoonturmeric powder
- 1 teaspoongaram masala powder
- 1 tablespoonchana masala powder
- 1 ½ teaspoonsalt
- 3 cupwater
- 0 ¼ cupfresh coriander leaves
chopped, for garnish
- 2 cupwhole wheat flour
for poori
- 0 ¾ cupwater
for dough
- 1 cupoil
for deep frying pooris
Instructions
Pressure cook the soaked chickpeas with 3 cups of water and salt until soft. It usually takes about 20-25 minutes on medium heat.
Heat 3 tablespoons of oil in a pan. Add cumin seeds and allow them to crackle.
Add finely chopped onions and sauté until golden brown.
Add ginger paste, garlic paste, and slit green chilies. Cook for 2 minutes.
Add chopped tomatoes and cook until soft and oil starts to separate.
Add coriander powder, red chili powder, turmeric powder, chana masala powder, and stir well.
Add the cooked chickpeas along with water (from the cooker) to the pan. Mix well and simmer for 10-15 minutes to thicken the gravy.
Sprinkle garam masala powder and garnish with chopped fresh coriander leaves. Stir and remove from heat.
For Poori: Knead whole wheat flour with water and a pinch of salt to make a stiff dough.
Divide dough into small balls and roll each into a small circle.
Heat oil in a deep frying pan. Deep fry each rolled dough until puffed and golden brown on both sides.
Drain on paper towels to remove excess oil.
Serve hot Poori with the Chana Masala.
