Ingredients                                                                   quantity

For dough

Wheat flour                                                                   1 ½ cup

Semolina                                                                      ¼ cups

Salt to taste

Carom seeds                                                                 1tsp

Oil                                                                                  1tbsp

Water as required

For stuffing

Gram flour                                                                     2-3tbsp

Red chili powder                                                           ¼ tsp

Garam masala                                                              1tsp

Turmeric powder                                                           ½ tsp

Saunf powder                                                                ½ tsp

Salt to taste

Oil                                                                                  1tsp

Water as required

For chana

Soaked Kala chana (black chickpeas)                          1 cup

Oil                                                                                  2tbsp

Cumin seeds                                                                 1tsp

Onion chopped                                                              2no.

Ginger garlic paste                                                        1 ½ tbsp

Tomato chopped                                                            3no.

Coriander powder                                                          2tbsp

Garam masala                                                               1tsp

Turmeric powder                                                            ½ tsp

Dry mango powder                                                        1tsp

Black pepper powder                                                     1tsp

Red chili powder                                                            1 ½ tsp

Ginger juliennes                                                             1inch+ for garnish

Green chilies slit                                                             4-5no.

Water as required

Coriander chopped                                                        1tbsp

Butter                                                                             1tbsp+ for garnish

Oil for frying

Method

1. In plate first add wheat flour, semolina, salt, carom seeds, oil and rub with your hands properly.
2. Make the dough by add water as required and make hard dough. Keep for rest to form proper consistency.
3. Now in the same plate take gram flour, red chili powder, and garam masala. Turmeric powder, saunf powder, salt and oil and water, mix it properly and make dough of it.
4. Now cover both the dough and keep aside for resting.
5. Now in pan add oil, cumin seeds sauté it, and now add onion chopped and sauté it properly till brown in color.
6. Now add ginger garlic paste and sauté again for 2 mins.
7. Now add chopped tomatoes and let it cook for 5-6 mins.
8. Now add coriander powder, garam masala powder, turmeric powder, dry mango powder, black pepper powder, red chili powder, ginger juliennes, green chili silt and sauté it properly, for 3-4 mins.
9. Now add boiled chana and mix it properly.
10. Adjust the consistency of the gravy.
11. Now with a help of smasher crush the chana to thicken the gravy.
12. Now let it cook for 10-15 mins properly.
13. Now for puri, make some of the dough balls ready and keep aside.
14. Divide the gram flour dough into 4 parts for stuffing.
15. Now stuff the gram flour dough in between and apply oil on the dough and roll the puri for frying. Roll all of them and keep aside.
16. Our kala chana is ready add chopped coriander and butter, mix it properly and keep aside.
17. Now keep the oil for frying the puri.
18. Once the oil is super hot, add the puri it in for frying.
19. Fry the puri from both the side till they are light brown in color.
20. Our kala chana poori is ready.
21. Serve the kala chana in a bowl with a plate of hot puri in side.
22. Garnish the kala chana with ginger juliennes and butter.
23. Serve hot.

*Tip*

While boiling chana take the equal quantity of water to boil it.

Add salt while boiling it.

Soak the chana over night before cooking.