Chana Puri

35-40 minutes
Chana Puri Recipe - Ranveer Brar



For Masala

  • In a large pot, add ghee once it’s hot, add green cardamom, black peppercorns, cumin seeds and let it splutter well.
  • Add onion and saute until light pink in color.
  • Add salt to taste, coriander powder, degi red chilli powder, asafoetida and turmeric powder saute it well.
  • Add coriander leaves, little water and cook for 2-4 minutes.
  • Add tomato and mix everything well. Cook until the tomatoes are softened.
  • Once the ghee is separated from the masala. let the masala come to room temperature.
  • Transfer the masala into the grinder jar and grind it into a smooth paste. Keep it aside for further use.

For Tempering

  • In a large pot, add ghee once it’s hot, add green chillies, ginger, garlic and saute it well.
  • Add black chana and saute it for a minute. Add sugar, salt to taste and saute it well.
  • Cover it with the lid and cook for 5 minutes.
  • Add fresh fenugreek leaves, degi red chilli powder, a pinch of asafoetida, black pepper powder and saute it well.
  • Add prepared masala and saute on medium flame.
  • Add water and mix it well. Cover it with the lid and cook on medium flame.
  • Mash a few chana as this helps in thickening the gravy.
  • Once it’s done switch off the flame and garnish with coriander sprig, pomegranate pearl.
  • Serve hot with puri and salad.


For Dough

  • In a parat, add whole wheat flour, salt to taste, ghee, water as required and knead a smooth tight dough.
  • Apply ghee and cover it with a damp cloth and keep it aside for further use.
  • Pinch a small lemon size ball and roll it into a round shape to slightly thick thickness.
  • Heat oil in a kadai, once the oil is medium hot fry the puri
  • Press until the puri puffs up and splash oil to puff up fully.
  • Flip over and fry until it turns golden brown.
  • Remove on an absorbent paper.


For Salad

  • In a bowl, add onion, tomato, green chillies, lemon juice, salt to taste and mix well.
  • Keep aside for further use.


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