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Wednesday, April 1, 2020

Chana Puri

Chana Puri


500g mince (mutton or chicken)
1 tsp salt
tsp garum masala
2 tbsp chopped dhania leaves
1 large onion
1 tsp green pounded chilies
I tsp ginger/garlic
2 cup chana dhal (gram lentil)


Boil dhal till soft but not mushy. Wash and drain mince.
braise in the frying pan with spices, stirring and breaking any
Tumpy mince. When dry and fine like breadcrumbs, add
finely sliced onions and a tablespoon of oil, and braise till
onions are well mixed in mince. When cold add garum
masala, chopped dhania and boiled dhal. Gently mold in
palms and form in small ping pong sized balls. Leave these
on a plate in the fridge till required.

BATTER ingredients:

2 cups flour

2 tsp baking powder

2 tbsp ghee (solid) or oil

Y4 tsp salt

2 tbsp yogurt


Rub ghee and yogurt in flour till it resembles mealie
meal. Add half of the baking powder and the salt. Add sufficient water to make a batter (gluey paste), and leave for
a few hours in a sunny position. Just before trying, add the rest of
the baking powder and mix well. Heat oil in a deep pan. Take a
tablespoonful of batter and spread it on the wet palm of the left
hand. Place a mince ball on the batter. Now dip fingers of the right
hand in the water and carefully close mince ball while extending batter. This needs a little practice, for rough handling
will result in broken meatballs. When kabab is well en-
closed in batter, lower into the oil. Continue this way till pan
full but not crowded, and fry till chana puris are a lovely
golden color. Serve hot with chutneys.

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