Puri Chana

Puri is popular across all states of India. In fact, it's existence in Indian cuisine could be traced since Vedic period. 

A very popular and sumptuous breakfast of U.P,  puri paired with aalu sabzi or chana could be  everybody's dream! Puri or kachori are still eaten with gusto at various halwai shops of cities like Varanasi,  Mathura,  Agra, Lucknow,  kanpur, Prayagraj and countless others. 

In modern times,  people have become more health conscious and therefore fried items are not into their day to day menus.  Yet, once in a while you can eat this delicious breakfast and start your day with added happiness 😊 

The chana which I cooked with puris is simple yet special! And the secret or special masala which makes it unique is my Roasted Garam Masala. 

Ingredients:

1. Overnight soaked kala chana-1 cup

2. Onion thinly sliced-half

3. Green chillies slit-2

4. Roasted garam masala-1/2 tsp.

5. Red chilli powder-1/2 tsp.

6. Salt

7. Oil- 1 tsp.

8. Coriander leaves- 2 tsp. Chopped

Method:

Heat oil in a pressure cooker and add sliced onion. 

When it is slightly brown, add slit green chilis and spices.

Stir for a second and immediately add chana.

Also add 1/4 cup water and pressure cook on low medium flame till 1 whistle. 

Open the lid after it is depressurized and add coriander leaves.  If it is runny, turn on the flame and dry chana .

Serve with puri and pickle.

I served this with teekha Mango pickle and masala tea.