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SAMOSASCHANA DAAL PURIS #12
PREP TIME 3 HOURS 9:30A.M.-12:30P.M. SERVES 4 PEOPLE SUNDAY BREAKFAST
2 Cups All Purpose Flour (MAIDA)
2 teaspoons salt 2 teaspoons oil 1 cup water to knead dough
Keep aside in warn place for 15 minutes
STEP 1
Soak 1 cup Chana Daal in water for 2 hours or overnight.
2 tspns Cumin Coriander powder (Dry roasted)
2 tablespoon oil
1 teaspoon red chilly powder 1 teaspoon sugar (Optional)
1 teaspoon haldi
1 teaspoon garam masala
1 tablespoon ginger-green chilly paste
1 teaspoon Ajwain and 1 teaspoon Coriander Seeds
1 teaspoon fennel seeds(sauf)
2 teaspoons chilly flakes
STEP 1 Boil Chana for 5 minutes till tender and not dry .Let it cool down .Blend it coarse in the grinder with 1 cup water and roast it for 10 minutes with the above Ingredients for 10 minutes.
STEP 2 In a cast iron skillet keep flame low to medium high. Add ginger and green chilly paste. Stir for 1-2 minutes. Add all the spices and mix for about 1 minute. Keep stirring with a wooden spoon. After 1 minute add chana daal paste with all spices till it becomes dry.Keep stirring for 4 minute. After 4 minutes the chana daal sticks like a dough . Let it cool down and keep aside.
STEP 3 Mix dough add water 2 Cups All Purpose Flour.2 teaspoons salt 2 teaspoons oil 1 cup water to knead dough Keep aside in warn place for 15 minutes .The dough should not be too soft .make 6 balls in round shape for 2 minutes. Make a mushroom shape of 2 diamete .Put about 1 tablespoon filling and close the dough from all sides in palm . Roll out each dough to 6 inch diameter.
STEP 4 Heat Oil on medium high in Analon Wok with lid. Fry the puris on both sides for about 3 minutes till they turn Golden red. Strain on papertowel.
TIP :Serve with aloo dum or any Indian Lentil like Arhar daal Aloo Bhaji .
