Recipe: Puri Chana

Recipe: Puri Chana

Make your own Indian street food with a healthy kick

Brought to you by:  
MischaMoselle  MischaMoselle  | 5 days ago

Originally from Mumbai, India, Chef Varma Subash has been cooking for 31 years, with the vast majority done so in Hong Kong. Currently creating French dishes for event specialist Antonin Catering, Chef Varma has also worked in Italian and Indian kitchens. His private passion remains Indian street food, especially those dishes with Ayurvedic health benefits. Varma’s favourite street-food dish is puri chana, puffed-up flatbread with a dry chickpea curry.

Among other claims, high-fibre chickpeas are said to be rich in antioxidants, stimulate the digestive and immune systems and are good for sleep, eyesight and healthy skin.


Makes: 8–10 puri


Ingredients:

For the puri:

  • 250g wholemeal flour
  • 150ml water (room temperature)
  • ½ tsp salt (or to taste)
  • 2 tbsp vegetable oil + extra for coating
  • vegetable oil for deep-frying

For the chana:

  • 2 tbsp vegetable oil
  • 200g dried chickpeas (soaked overnight)
  • 1 cinnamon stick (optional)
  • 1 large onion, chopped finely
  • 1 tbsp garlic, chopped finely
  • 1 tsp fresh ginger, chopped finely
  • 1 tomato, chopped roughly
  • 1 large green chilli, sliced
  • 2 tbsp coriander, chopped roughly, + extra for garnish
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • 1 tbsp garam masala
  • 1 bay leaf
  • ½ tsp cumin seed

Puris

Method:

For the puri:

  1. Mix all ingredients in a bowl and form into a ball. Coat the outside of the ball with oil, cover the bowl with cling film and let the dough rest for 15–20 min.
  2. Heat about 5cm oil in a deep pan or wok.
  3. Pinch off golf-ball-sized portions of the dough and use a rolling pin to form the balls into circles to your desired size. They should be about 3mm thick.
  4. Carefully lay a puri away from your body in the very hot oil, and after it has lain flat on the oil for a few seconds, briefly push it under the oil using a spider or flat, slotted spoon. At this point, the puri should balloon up. Allow it to colour on one side before turning. Allow the second side to briefly colour before removing and repeating with another puri. Chef Varma says that not all puri puff up every time, even for experienced chefs, so there’s no point in worrying if yours don’t.

For the chana:

  1. Heat the oil in a saucepan over high heat and add the cinnamon stick, if using. Add the onion, garlic and ginger and, after 30 sec, turn down the heat. Add the tomato and then the chilli, coriander and spices. Allow a couple of minutes for the spices to cook through and then add the chickpeas.
  2. Cook for 15–20 min, or until the chickpeas are just soft. Garnish with extra coriander. Eat with your hands, scooping up the chana with shreds of bread torn off the puffed-up puri.


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MischaMoselle

MischaMoselle | Hong Kong

Hong Kong-based foodie

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