Poori With Chana Masala (chickpea curry)

Poori is something we make very often. These puffed wheat snack is such a common thing in our household, its eaten as a snack , breakfast or dinner. It is served with Potato masala or Chickpea masala. It is a simple dish and easy to make.

Let me show you how this simple everyday meal can be made special for your family.

Let’s see how to make the dough for the poori first…

Wheat flour – 2 cups
Salt – 2 teaspoons
Turmeric powder – 1/4 teaspoon

Mix the above ingredients well, add water little at a time and knead it into a thick dough. Brush it with little bit of oil to coat. Keep it in a container, close it and set it aside.

Let the dough rest for sometime.

Now let’s see how to make the Channa Masala ( chickpea gravy )

Masala is a gravy made with onions, tomatoes and a mix of spices. This is the base for all our curry or gravy.

Let’s gather all the things we need…

Cooked Chickpeas (Chana) – 2 cups

You can use 1- can of chickpeas or the frozen ones too.

If you are using the can chickpeas make sure you drain the liquid and wash them in water before adding it to the masala.

Spice Powders

Turmeric powder – 1 teaspoon
Chili powder – 2 teaspoons
Cumin powder – 1 teaspoon
Coriander powder – 2 teaspoons
Garam masala powder – 1 teaspoon

Fresh ingredients

Onion – 1 finely chopped
Tomatoes – 2 finely chopped
Green chili – 1 cut in small pieces
Ginger – 1 inch piece ( grated)
Garlic – 2 ( grated )
Grated coconut – 1 tablespoon (or) Mashed chickpeas – 1 tablespoon
Chopped coriander leaves for garnish

Whole spices

cloves – 4
cardamom – 4
cinnamon – 1 small piece
fennel seeds – 1 tsp

Salt – 3 teaspoons
Oil and butter for sautéing

First let’s make the masala ( spice paste for the gravy )

Heat oil in a pan add the whole spices once they are toasted, add the grated coconut sauté it for a minute (no need to brown)

Add all the spice powders , sauté it just for a couple of seconds.

Immediately put the mix in a blender add some water and grind it nicely. This is so aromatic which makes the gravy very flavorful.

Leaving it in the hot pan for a long time can burn the spices.

Using coconut as a thickener is very common in South Indian cuisine.

If you don’t want to use coconut , I have a solution for you…

Take 1- tablespoon of cooked chickpeas
Mash it nicely
Toast it with spices in oil and grind it with water .
Just the same way I have used the coconut.
It serves the same purpose as the thickener, gives the right consistency and the flavor without any difference in taste.

We add green chilies in all our dishes it really gives that extra flavor but it’s optional. You can remove the seeds and the vein this way you get the flavor without the heat.

Heat oil add a little bit of butter to it.

Add the bay leaves and the chopped onions, sauté it until it gets the golden color. It is important since the golden onions gives the depth of flavor this gravy needs.

Add the tomatoes and sauté it until they are soft.

Now add the grated ginger, garlic and the chili pieces and sauté it for sometime.

Once you smell the aroma add the cooked chickpeas ( channa) and mix it well.

Now add the falvorful masala we made earlier, add salt and a cup of water .

Put a lid on it and let it simmer for sometime.

OMG the wonderful aroma that fills you kitchen is out of this world .

It’s a sign that the chickpea masala is ready , garnish it with coriander leaves and serve it hot.