In the node detail page
Chana Dal Poori
- Duration: 30 minutes
- Serves: 5 to 6 people
Take care that while being boiled, the dal doesn’t get mashed completely. To ensure this, add in very little water, way lesser than what you would to cook the normal dal.
- 1765 views
Chana Dal Poori is an authentic Uttar Pradesh recipe that is specially made to mark Dussehra, Holi and weddings. In spite of what its name would suggest, this poori is not really a poori but is more like a stuffed paratha. It is best savoured with bakheer, a traditional kheer dish. Chana Dal Poori is often prepared on the second day following a wedding, which is usually when the new bride enters her new home. Her new in-laws welcome her with a breakfast of Dal Poori and bakheer.
- Split chickpeas (chana dal) (1 cup)
- MTR Haldi Turmeric Powder (½ tsp)
- Cumin seeds (jeera) (½ tsp)
- Whole red chillies (sabut lal mirch) (6 to 8)
- Salt (to taste)
- Wheat flour (atta) (2 cups)
- Salt (1 tsp)
- Oil (for frying)
- Wash and soak the chana dal for 15 minutes.
- In a pressure cooker, toss in the dal, salt and the MTR Haldi/Turmeric Powder along with enough water to just about cover the dal. Time it to 4 whistles.\
- Once the pressure has been naturally released, run the dal through a strainer and keep aside. Remember to make sure that all the water has drained as this is important to make the stuffing non-messy.
- Meanwhile, in a kadhai, dry-roast the jeera and the dry red chillies until they have changed colour and have started to let off a heady aroma. Allow the mix to cool and then, grind it into a fine powder.
- Now, add the cooked dal to this powder and work up a roughly wet mix. Remember to not add any water to the dal while grinding. The result should be of a damp powder consistency and not of a paste. Transfer onto a plate.
- In a paraat (big, flat plate with shallow edges), mix the atta, salt, and 2 tbsp of oil. Knead into a soft dough using a little water.
- Divide the dough into small balls and with the help of a rolling pin, flatten them into discs.
- At the centre of each disc, place a tsp of chana dal powder and then, seal up all the edges.
- Heat a tawa and place a paratha/poorie on it. Flip it once air bubbles have started to appear on its surface. Apply a generous layer of oil or ghee onto it and then, flip again. Keep cooking on both the sides till it is golden brown in colour.
- Serve hot with bakheer.