|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Jain Chole Puri ( Chick-Pea Curry With Fried Puffed Whole Wheat Flat Bread )
This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Protein and Copper, and a very good source of Folate and Manganese. Preparation time: 10 minsSoak time: 8 hours Cooking time: 20 mins Serves 2 Ingredients: 1 C kabuli - chole channa (soak overnight in plenty of water) 1/4 C Channa dal (used for extra gravy & health benefit) Handfull of whole garam masala ( black pepper,bay leaves, cinnamon stick, few cloves, cardamon big or small) For Gravy: 1 C Tomato Puree / crushed tomatoes 1 tsp ginger-chilli paste ( avoid ginger if making pure jain) 1/2 tsp. garam masala2 tsp. chole masala 1 tsp. coriander seed powder 1/2 tsp. chilli powder 1/4 tsp. turmeric powder 1 tsp Amchur Powder (dry mango pwd) or lemon juice 1/2 C water in which channa was boiled For Tempering: 3 tbsp. oil 1/2 tsp. cumin seeds 1 1/2 Tbsp yogurt 1 Tbsp half-n-half 2 tsp Kasoori Methi (dried methi leaves) 3-4 pinches asafoetida powder salt to taste 1/2 tsp sugar / jaggery For Garnishing: 1 Tbsp Chopped Cilantro / Coriander leaves Method: 1. Pressurecook soaked chickpea+ channa dal till very soft, but not mushy (At least 5-6 whistles) along with whole garam masala. Drain, but save water, do not discard. 2. Heat oil in a wok/heavy pan. Add cumin seeds, asafoetida, ginger chilli paste & tomato puree, stirfry for 2 minutes. 3. Add 1 tsp chole powder + all dry masalas, then add chole channa with little left over water which was kept aside. 4. Simmer till gravy is almost dry. 5. Now in a bowl beat yogurt & 1 tsp of chole masala, salt, sugar/ jaggery, mix it well and pour it into the chole. Simmer it untill the gravy becomes thick. 6. Then add 1 Tbsp of half -n-half. Remove from flame, now crush kasoori methi leaves with your palms and sprinkle it over the chole. Mix it well. 7. Garnish it with lemon juice & chopped cilantro leaves. 8. Serve hot with slices of bread, parathas, puri or bhaturas or rotis.
1 tsp salt 2 tsp oil for the dough 1/2 C milk / yogurt & water (use accordingly just enough to form a firm dough, and knead till smooth. Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out.... adding milk or yogurt makes the puri soft) Canola Oil for frying. Method: 1. Divide puri dough into small balls about golf-ball size, and roll out into 4-6" rounds on an oiled board. 2. Heat canola oil in a fryingwok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain on a paper napkin to soak excess oil. 3. Serve as soon as possible with chole or any prefered vegetable. Variation to plain puris For spicy puris: When making the dough, add to the dry ingredients like turmeric pwd, red chilli pwd, asafoetida pwd & salt according to taste. These kind of puri is traditionally served with Aam Ras ( mango pulp), basundi, doodhpak (milk sweet-variety) Event Participation: My legume love affair twelfth helping hosted by Annarasa. Delectable Combinations hosted by Kamalika originally started by Sunshinemom  related searches : Jain
|
||||||||||||||||||||||||||||||||||||||
Related recipes
Recipes
Questions answers