Chana Masala with Poori for Breakfast, Spicy Chana Gravy goes well with Poori.
Poori/ Bhatura is a fluffy deep-fried leavened bread from North India. It is often eaten with Kurma, Potato masala orPotato sabji, Chickpea curry, Chole,Muttor Paneer
You can even serve this for lunch with Chapati or Kulcha
Ingredients for Chana Masala
Soaked Chickpeas: 2cups
Onion :2 No
Green chilies: 4
Coriender leaves: handfull
Ginger garlic paste: 2 sps
For tempering:
Oil: 2-3 sps
Cinamon: 1 inch
Cloves:4-5
Bay leaves: 2
Other Ingredients:
Tomato puree: 2 No
Red chili powder: 1 tbsp
Garam masala powder: 1 tbsp
Method:
Add Onion, greenchilies, coriender & gingergarlic in a Mixer
Blend these to form a paste
In a Pressure cooker add Oil & heat up once its hot add all ingredients under temper
Once its a bit fried add the onion & Chili paste mix cook for 2 min
Add soaked Chickpeas & stir we'll
Then add the tomato puree mix & cook covering lid
Now add Spices: red chili powder & garam masala powder & Salt
Add water 1cup & pressure cook it for 4-5 visels till it gets cooked
After pressure opens check the gravy
Adjust the gravy by adding water, if you want more spicy check the taste & adjust accordingly
Chana Masala is ready serve hot with Poori
Ingredients For Poori:
Wheat flour : 2 cups
Oil: 2 sps
Water: 1 cup
Salt to taste
Oil for deep frying
Method
Take flour add salt mix make a hole add Oil & water
Mix it slowly to form a soft dough...add flour if necessary
Knead & keep aside for 5 min then
Make lemon sized balls of the dough
Roll out in a small circle or roll out chapati size and cut out in small circles
In a deep dish Add Oil for deep frying Once its hot add one poori at a time
Deep fry in hot oil first pressing the poori from back of the spatula it will puff up
Then turn around and cook for another minute & remove on absorbent paper
Serve hot
