Poori with Chana Masala Curry

For Poori:

1/2 cup wheat flour
1/2 cup Chiroti rava / fine semolina
1/2 cup Maida/ all purpose flour
Salt to taste
3 tsp hot oil
Water to knead the dough
Oil for deep frying poori


  • In a bowl put maida, atta, chiroti rava, salt , add hot oil and mix well
  • Add water and make a stiff dough, keep covered for 20 mins.
  • Devide the dough into small portions and make balls
  • Roll each ball into poori, heat oil
  • Deep fry the rolled pooris into crisp and brown pooris on a medium flame
  • Serve hot with any side dishes of your choice.
For Chana Masala Curry:

250 gms kabuli chana / chick peas
4 tblsp oil
1 tsp mustard
2 finely chopped tomatoes

For the masala paste:

1 cup grated fresh coconut
1 chopped onion
1 chopped tomato
10 garlic cloves1/2 inch ginger
2 tsp chopped coriander leaves/ daniya patta
1/2 tsp turmeric pdr/ haldi
1 tsp khus khus
8 cashew nuts
2 tsp red chilli powder or red chillies

  • Soak chana in enough water for 5-6 hrs or overnight. Cook in cooker for 3-4 whistles
  • Grind the masala ingredients into a fine paste
  • Heat oil, add mustard, once it crackles add the chopped tomatoes and cook till it beccomes pulpy
  • Now add the masala paste and fry well ,till the oil leaves the sides
  • Add the boiled chana with salt to taste, give a nice stir and let it boil for 5 mins
  • Turn off the flame and garnish with chopped coriander leaves
  • Serve hot with naan, poori, chapati or phulkas.
  • If you want you can add a pinch of garam masala powder.


  1. Good Recipie Makes So Easy and Nice One.....

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