A street food that will definitely break all your dieting rules!
So irresistible really! I simply adore these little balls of fried batter with Chana dal stuffed into them. Also known as Chana Puri, this so popular street food is undeniably the most scrummy and tempting you can find around the island. Very much available everywhere especially at markets, they surprisingly sell like crazy and always have the longest queues compared to other food stalls. My little village is no doubt best known for these delicious treats. And that is how began my great love story for them. So today’s food post is all about my love for Chana Puri because no matter how hard you try to resist them, they only keep on luring you to eat them.The most fondest memory I hold of these are how I used to struggle to eat them while they were still hot.Pipping hot and difficult to hold but the smell of the chilli paste and rougaille at the same time calling you to bite in along with that crispy texture and inside.A true moment of sheer pleasure!
Preparation time : 3 hours
Cooking time : 30 mins
- 250g of Yellow Split Peas – Chana Dal
- 3 cups of white all purpose flour
- Dry Yeast
- 1 1/2 cup of water
- 1 pinch of Turmeric powder
- 1 pinch of food colourant
- 1/2 tsp of cumin seeds
- 2-3 curry leaves
- Chopped coriander leaves
- Vegetable oil for frying
- In a large bowl, combine your sifted flour with the yeast,food colourant and mix altogether.
- Add water to the mix until a thick batter is obtained.(As shown in picture below)
Note : The batter should be similar to the texture of a pancake batter but thick.
- Reserve in a dry warm place for 2 hours for the batter to proof/rise.
- Soak your dal for 1 hour approx. and then set to cook in a pressure cooker for about 30 mins.
- Add turmeric powder and salt accordingly.
- When done transfer to a non stick pan.
- Heat the same non stick pan with a tsp of oil and lightly toast the cumin seeds, chopped curry leaves before adding the daal.
- Sprinkle finely chopped coriander leaves and stir continuously until a dry dal mixture is obtained.
- Roll into small size ball shapes.(As shown in picture below)
- Drop one at a time in the batter and coat well with the help of a spoon.
- Heat a pan with vegetable oil and when hot enough drop the chana dal balls coated in batter each at a time.
Note: That was the most difficult part really to get them into perfect round shapes. But then practice makes perfect so do not worry even if yours do not come out into perfect round shapes.
- When they turn slightly brown,remove and strain on paper towel.
- Serve pipping hot with green chilli paste and rougaille (Tomato based sauce)
I lurveeee eating them pipping hot just out of the pan! The best part about them are the struggle to hold them in between your fingers while biting into the Chana. Soft,fluffy, yummy and hot plus the bursting flavours of the chilli paste along with rougaille! I don’t think one is enough really. I always end up eating at most 4 along with a nicely brewed cardamom chai (Tea) to wash all this down. Oh heavenly good! There is no perfect afternoon than that I guess because they make the perfect finger food/ snacks for tea time.
I don’t know if this is popular at yours too especially to all my Indian food bloggers around here. Or maybe it is known under a different name or maybe there is another street food close to this at yours? If so I would be so glad to be pat of your rich food culture as it is always very heart whelming to see how food actually binds us all.
Until my next post, spread love always.