Chana Masala with Homemade Puri

Chana Masala with Homemade Puri

A robust and spicy chickpea curry simmered in a tangy tomato-onion gravy with aromatic spices, paired with traditional fluffy, deep-fried puri bread for dipping, offering a truly authentic Indian dining experience.

Dietary

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Ingredients

Instructions

  1. Prepare puri dough: In a large bowl, combine 2 cups whole wheat flour, 1 cup all-purpose flour, 1/2 teaspoon salt for puri dough, and 1/4 cup melted Ghee or oil for puri dough. Rub the Ghee into the flour mixture with your fingertips until it resembles coarse crumbs. Gradually add about 1 to 1 1/4 cups warm water, mixing until a stiff, smooth dough forms. Knead for 5-7 minutes. Cover with a damp cloth and let rest for at least 30 minutes.
  2. Start Chana Masala base: Heat 1/4 cup olive oil in a large pot or Dutch oven over medium heat. Add 2 finely chopped yellow onions and sauté until golden brown, about 10-12 minutes. Stir in 1 tablespoon ginger paste, 1 tablespoon garlic paste, and 2 slit fresh green chilies. Cook for 1-2 minutes until fragrant.
  3. Add spices and tomatoes: Add 1 tablespoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, and 1 teaspoon red chili powder. Cook for 1 minute, stirring constantly. Stir in 1 (14 1/2 ounce) can crushed tomatoes. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens and oil separates.
  4. Simmer Chana Masala: Add the 2 (15 ounce) cans drained and rinsed chickpeas to the pot. Stir in 1 tablespoon chana masala powder, 1/2 teaspoon dried fenugreek leaves (crushed), 1 teaspoon black salt, 1 teaspoon amchur, and 1 teaspoon salt. Add 1 cup water and bring to a simmer. Cover and cook on low heat for 15-20 minutes, allowing the flavors to meld. Mash a few chickpeas against the side of the pot to thicken the gravy slightly. Taste and adjust seasonings as needed.
  5. Deep-fry puri: While chana masala simmers, divide the puri dough into 20-22 small, equal-sized balls. On a lightly oiled surface, roll each ball into a 4-5 inch circle. Heat 3 cups vegetable oil for deep frying puri in a deep skillet or pot over medium-high heat (350-375°F / 175-190°C). Carefully slide one puri into the hot oil. It should puff up immediately. Fry for 20-30 seconds per side until golden brown. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough.
  6. Prepare onion-tomato relish: In a small bowl, combine 1 finely diced red onion, 2 finely diced Roma tomatoes, 2 tablespoons lime juice, and 1/4 cup chopped fresh cilantro. Mix well.
  7. Serve: Garnish the Chana Masala with 2 tablespoons chopped fresh cilantro. Serve hot with fluffy puri and the fresh onion-tomato relish.

Notes

Chana Masala is often eaten with puri for special occasions. For a quicker alternative, you can serve it with store-bought naan or basmati rice. Ensure your oil is hot enough for the puri to puff, but not smoking, to prevent them from becoming greasy.

Nutrition (per serving)