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Recipes >> Shireen Anwar Recipes > Chana Puri by Shireen Anwar

Chana Puri

Chana Puri
Prep Time
Over Night + 1 Hour
Cook Time

50 Mins
Serves

4 - 6
Chana puri is a famous breakfast that can be eaten even in lunch too. A technique that lies in making utterly delicious chickpeas is overnight soaking. The chutney given in this recipe enhances the flavor of chickpeas so you really need to try it once.
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Source:  Shireen Anwar
3 Ratings
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Ingredients

  • For Mince Balls:
  • Beef mince 375 gm
  • Gram lentils 1 cup (boiled and mashed)
  • Ginger garlic paste 1 tbsp
  • Salt as required
  • Green chili paste 1 ½ tbsp
  • Oil 2-3 tbsp
  • Turmeric ½ tsp
  • Onion 2 medium (omlete style chopped)
  • All spice ½ tsp
  • Fresh coriander and mint as required
  • For Batter:
  • All purpose flour ½ kg
  • Potato 2 (medium, boiled)
  • Flour ball (paira) for tandoori roti 1
  • Gram lentils 1 – 2 cup (drained water)
  • Salt per taste
  • Clarified butter 2 tbsp
  • Oil 1 tbsp
  • Baking soda ¼ - ½ tsp

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Cooking Directions

  1. For Batter: Boil gram lentil and potato separately.

  2. Drain the lentil and reserved the lentil.

  3. Keep flour ball in a fridge overnight before starting take it out in room temperature and soak in ¼ cup boiled gram lentils drained water.

  4. Put in blender the soaked paira ball, baking soda, salt, clarified butter, oil and boiled and peeled potato to a creamy paste.

  5. Pour in a deep pan and gradually add all purpose flour beat well with your hand until well mixed and form to a sticky glue paste.

  6. In between used the rest of drained lentil water if required keep in a warm place for proofing till fermented and raised.

  7. For Mince Balls: Heat the little oil in a pan add ginger garlic paste, salt, turmeric, green chili paste and mince in it.

  8. Saute on high flame till mince change the color and water evaporate.

  9. Add chopped onion saute well till onion mixed well with mince.

  10. Now add the boiled and mashed gram lentil and mix thoroughly with mince remove and cool.

  11. Lastly add all spice powder, fresh coriander and mint leaves.

  12. Mix well and shape into a small balls.

  13. Heat the oil in skillet wet your palm with water take the fermented batter put the ball of mince on it and fold from all sides to cover the ball completely.

  14. Now deep fry the balls on moderate flame to give the mince golden color and the outer covering completely cook.

  15. Serve it chutney.

  16. For Chutney: onion chopped omlete style add thick pulp of tamarind, salt, crushed chili flakes, sugar, green chilies chopped mixed well and served.

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