Chana Dal Ki Bharwan Namkeen Poori
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • 250 grams split bengal gram (chana dal) soaked overnight or for minimum 6 hours
  • 500 grams wheat flour
  • 7-8 green chilies
  • 8-10 cloves of garlic
  • 1 cup fresh coriander
  • 1 tsp turmeric powder
  • 1½ tsp roasted cumin seeds
  • 1 tsp fenugreek seeds
  • ½ tsp asafoetida powder
  • Cooking Oil
  • Salt
Instructions
  1. Knead wheat flour in to a soft dough.It should be softer than roti dough.
  2. After the soft dough is ready, wrap it into a damp muslin cloth and set it aside for an hour.
  3. Heat 3 tbsp oil in a large pan (kadai). Add fenugreek seeds and fry them till they become light brown.
  4. Now add asafoetida powder and turmeric powder and fry them for few seconds.
  5. Add soaked chana dal and fry them until they become light brown.
  6. Chana Dal becomes light brown in about 6 minutes on low flame.
  7. Now add salt as per taste. Add water to cover the level of chana dal and cook it covered until it gets cooked completely.
  8. Make a coarse paste of green chilies and garlic using 1 tsp water.
  9. Chana Dal gets completely cooked in 10 minutes. Get rid of excess water by cooking on a high flame.
  10. When water gets evaporated, turn off the flame. Let the chana dal cool down.
  11. Grind chana dal into a fine paste.Note: Do not use water while grinding.
  12. Add roasted cumin seeds,green paste and chopped coriander and mix them all well.Tip:If you feel the mixture is too dry, add 1-2 tbsp of water to make it little moist.
  13. Take a small portion of dough and roll it into a log. Cut the log into equal size balls.
  14. Take one ball and roll it using a rolling pin into 4-5 inches diameter round.Place the mixture at the centre and roll the edges towards the centre and join them together to form a stuffed ball.
  15. Dust the ball with some flour and roll the ball into 7-8 inches rounds using a rolling pin.
  16. Now place the poori/parantha on hot griddle(tawa).
  17. When the color of upper surface changes, it indicates that under surface is half cooked. Now flip over to change sides.
  18. Apply some oil on the upper surface.
  19. Flip over and apply oil on other side.
  20. Change the sides of Poori/Parantha couple of times.
  21. Chana Dal ki BharwaPoori is ready.Poori can be best relished with Pumpkin vegetable.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/chana-dal-ki-bharwan-namkeen-poori/