Steps To Make Chana Puri:
Beef keema 1 1/2 pao
1 cup Boil chana daal semi mashed
1 tablespoons of. Ginger root/garlic clove paste
salt as needed
1 1/2 tablespoons of Eco-friendly chillie paste
2-3 tablespoons of oil
Haldi 1/2 teaspoon.
2 medium onion omlete style chopped
1/2 teaspoon garam masala
Hara dhanya and podina chopped
For Batter:
1/2 kg. maida
2 medium taters steamed
1 Tandoor roti bananey ka paira
1/2 to at least one cup of chana daal drained water
Salt per taste
2 tablespoons of solid ghee
1 tablespoons of oil
1/4 to at least oneOr2 teaspoon. Sodium Bicarbonate
Way of preparing the batter:
Boil chana daal and potato separetly. Drain the daal and reserved the
daal water.Keep roti paira inside a fridge overnight before beginning go
in 70 degrees and absorb 1/4 cup steamed chana daal drained
water.Place in blender the drenched roti paira,soda,salt,ghee,oil and steamed
and peeled potato to some creamish paste. Pour inside a deep pan and progressively
a sticky glue paste among used the remainder of drained daal water if
needed retain in a hot spot for proofing till fermented and elevated.
To create keema Balls:
Heat the small oil inside a pan add g/g paste, salt, haldi, eco-friendly chillies
paste and keema inside it. saute on high flame till keema alter the color
and water evaporate. Add chopped onion saute well till onion mixed well
with keema now add some steamed and semi mashed chana daal and blend
completely with keema remove and awesome. lastly add garam masala
powder,chopped hara dhanya and podina. Mix well and shape right into a small
balls.
Heat the oil in karahi wet your palm with water go ahead and take fermented batter
place the ball of keema onto it and fold all sides to pay for the ball
completly now deep fry the balls on moderate flame to own nice
golden color and also the outer covering completly prepare. Serve it with Waris
ki Chutney.
3-4 medium onion chopped omlete style add thick pulp of tamrind, salt,
crushed chillie flakes,sugar,eco-friendly chillies chopped mixed well and
offered.
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