Poori with Chana Masala Curry

For Poori:

1/2 cup wheat flour

1/2 cup Chiroti rava / fine semolina

1/2 cup Maida/ all-purpose flour

Salt to taste

3 tsp hot oil

Water to knead the dough

Oil for deep frying poori

For Chana Masala Curry:

250 gms Kabuli chana/chickpeas

4 tblsp oil

1 tsp mustard

2 finely chopped tomatoes

For the masala paste:

1 cup grated fresh coconut

1 chopped onion

1 chopped tomato

10 garlic cloves1/2 inch ginger

2 tsp chopped coriander leaves/ daniya patta

1/2 tsp turmeric pdr/ haldi

1 tsp khus khus

8 cashew nuts

2 tsp red chilli powder or red chillies

To make poori, in a bowl put maida, atta, chiroti rava, salt, add hot oil and mix well
Add water and make a stiff dough, keep covered for 20 mins.
Divide the dough into small portions and make balls
Roll each ball into poori, heat oil
Deep fry the rolled pooris into crisp and brown pooris on a medium flame
Serve hot with any side dishes of your choice.
To make Chana masala curry
Soak chana in enough water for 5-6 hrs or overnight. Cook in cooker for 3-4 whistles
Grind the masala ingredients into a fine paste
Heat oil, add mustard, once it crackles add the chopped tomatoes and cook till it becomes pulpy
Now add the masala paste and fry well, till the oil leaves the sides
Add the boiled chana with salt to taste, give a nice stir and let it boil for 5 mins
Turn off the flame and garnish with chopped coriander leaves
Serve hot with naan, poori, chapati or phulkas.
If you want you can add a pinch of garam masala powder.

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