Poori Chanay

  • 23 May - 29 May, 2020
  • Mag The Weekly
  • Cookery


· 1 cup oil

· 200 g chickpeas

· 1 onion

· 1 teaspoon cumin

· 1 teaspoon turmeric powder

· 1 teaspoon fenugreek

· 1 tablespoon red chilli powder

· 1 teaspoon coriander powder

· 1 teaspoon ginger garlic paste

· 1 kg flour

· Salt to taste


For Chanay: Take one cup oil in a pan and add onion, cumin, turmeric powder, fenugreek, ginger garlic paste, red chili powder, coriander powder, boiled chickpeas and a little water. Stir well and cover it for five minutes. Serve with poori.

For Poori: Take flour, salt, oil and water and knead it well. Leave it for 15-20 minutes and then, make medium size balls and make poori with a rolling pin. Now, in a pot add oil and fry till they turn light brown. Enjoy!