Thursday, August 25, 2011

Channa Poori

2 cups flour
1/4 cup oil
Salt to taste
1 medium potato
2 tbsp heaped Baisan (Gram flour)
1 1/2 tsp yeast
1 Egg
1/2 cup and 1 tbsp Channa Daal
 2 cups Prepared Qeema
Chopped cilantro 1/2 cup
1/4 cup chopped onions - optional

Soak the Channa Daal and boil it with 3 cups of water.

Cook until tender. DO NOT DRAIN THE WATER IN THE SINK,PLEASE. Reserve the water and separate the daal. Set aside and let it cool.

 You will need 1 cup of Daal water reserve.
 Now in your prepared Qeema (Boil 1/2 tray of ground beef with haldi, ginger garlic paste, salt, chinese salt and ground garam masala)

 Add the boiled channa daal. Mix well. Check for taste and add salt,garam masala, chinese salt, green chilli paste if required. Add cilantro and chopped onions if desired.Keep aside for 15 minutes.
 In a bowl, add 1/4 cup warm water and the yeast and let it ferment for about 5 minutes.
 Until it looks like this.
In the meanwhile, also boil a medium sized potato. Peel, cool and mash.

 In a bowl, add the flour, besan, egg, boiled and mashed potato, oil and yeast.
 Mix it real well with a whisk or a fork while adding the channa daal liquid reserve..
 Try to get all the clumps out and stop when it looks something like this.
 Cover and let it rise for 2-4 hours.
 In the meanwhile, form small balls out of the qeema. Preheat the wok with oil for frying.
 Now wet the palm of your hand and spoon a tablespoon full of batter. Flatten it out with your other hand and put the mince ball in between.
 Now again, using your other hand, life the sides of the batter and fold it up on top of the mince ball from all sides to completely cover it.

Test by dropping it into the oil which is preheated.

 Let it brown on medium to low heat.
 Drop the rest of them in the wok one at a time.
If you want to store some for later, bring it out of the wok as soon as it takes form and the color starts to change.  For serving right away, let it brown completely on all sides. 
Refer to picture below. The ones on the back are taken out for storing in the freezer while the front ones are ready to eat.

Enjoy these while still hot.
 Here is what it looks like when cut into half.
The half-done ones needs to be cooled down completely.Put them in a freezer safe container and store them until ready to use. Before serving, thaw lightly and re-fry them in preheated oil until golden brown.


Umm Aaminah said...

Dang it, sis, I'm trying to lose weight here! Too bad we don't live closer, for sure I'd invite myself over! ;-)

JV said...

@ Umm Aaminah: Oh I wish you could have been close by. I love company. I always end up cooking too much, always enough to share....

FV said...

You made this... I use to think it was really hard... but made it soo simple and easy!! Jazakallah for sharing! :):):)

FV said...

Oh.... Nice Teaspoon!! :):););)

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