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Chana puri is one of the most popular street foods that you can find around the island. Mauritians adore these little balls of fried batter with Chana dal stuffed inside. Usually served with a tomato chutney or with chili sauce.
Ingredients:
For the dough:
250g All purpose flour
2 TSP Dry Yeast
1/4 TSP Sugar
Salt to taste
Around 250ml to 285 ml warm water
For the stuffing:
175 g of Gram dal (soaked for 1 hour)
1 Onion (medium)
1/4 TSP Turmeric
1/4 TSP Garam Masala
1 TSP Cumin Powder
2 TBSP Coriander
2 TBSP Spring Onion
360 ml Water
Salt to taste
oil for frying
Note:
The dough - If you are using instant yeast, rest the dough for 2 hours. Add water little by little until you get a thick paste, similar to a pancake batter.
Boiling the chana dal - If you are using a pressure cooker, the cooking time will be 15 minutes instead of 30 minutes.
Frying - You can also use a spoon to coat the chana dal with the batter. Put it in the hot oil to fry till pale in colour. It should not take more than 2 minutes per side for them to puff up and cook.
Pour la pâte :
250 g de farine tout usage
2 c.à.c Levure Sèche
1/4 c.à.c sucre
Sel
Environ 250 ml à 285 ml d'eau tiède
Pour la farce :
175 Gram dal (trempé pendant 1 heure)
1 oignon (moyen)
1/4 c.à.c de curcuma
1/4 c.à.c de garam masala
1 c.à.c de cumin en poudre
2 c.à.s de coriandre
2 c.à.s de onion vert
360 ml d’eau
Sel
huile pour friture
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Easy Chana Puri recipe
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Recette mauricienne
Mauritian cuisine
Cuisine Mauricienne