Introduction

 

Hello! I’m Ajay Chopra, and I warmly welcome you to my channel. Growing up in Uttar Pradesh, I have fond memories of the monsoon season when my family would prepare hearty, deep-fried snacks to enjoy while watching the rain. One of my all-time favorites is Halwai Style Chana Dal ki Poori with Aloo Ki Sabji. This delightful combination brings back those nostalgic moments, and today, I’m excited to share this amazing recipe with you.

As the rain pours outside, there’s nothing more comforting than savoring crispy, flavorful pooris stuffed with chana dal, paired with a spicy and tangy potato curry. This recipe is close to my heart and represents the authentic flavors of Uttar Pradesh. Let’s get started with this mouth-watering dish!

 

 

Halwai Style Chana Dal ki Poori and Aloo Ki Sabji

 

Portion servings: 4-5 pax
Preparation time: 10 mins
Cooking time: 50 mins

 

Ingredients 

 

For Chana Dal and Potatoes:

• Soaked Chana dal: 1 cup

• Potatoes (peeled): 2 pcs

• Water: as required

• Salt: ½ tsp

• For Masala Paste:

  • Coriander powder: 1 tsp

  • Red chilli powder: ½ tsp

  • Turmeric powder: ¼ tsp

  • Salt: ½ tsp

  • Jeera powder: ½ tsp

  • Black pepper powder: ¼ tsp

  • Ginger, garlic & green chilli paste: 1 tbsp

  • Water: as required

• For Puri Stuffing:

  • Oil: 1 tbsp

  • Jeera: 1 tsp

  • Masala paste: (as prepared above)

  • Boiled Chana Dal: (from above preparation)

• For Sabzi:

  • Fresh Coriander: ½ tbsp

  • Saunf: 1 tsp

  • Black pepper: 10-12 pcs

  • Hing: ½ tsp

  • Green chilli: 2 pcs

  • Onion (chopped): 1 pc

  • Ginger garlic green chilli paste: (as per taste)

  • Red chilli powder: 1 tsp

  • Coriander powder: 1 tsp

  • Turmeric powder: ½ tsp

  • Jeera powder: 1 tsp

  • Salt: 1 tsp

  • Crushed masala: 1 tbsp

  • Chana Dal Mixture: 2 tbsp

  • Tomato (chopped): 1 & ½ pcs

  • Water: as required

  • Chana dal stock: (from above preparation)

  • Mashed potatoes: (from above preparation)

  • Coriander (chopped): 1 tbsp

  • Amchur Powder: ½ tsp

• For Puri:

  • Flour: 2 cups

  • Salt: ½ tsp

  • Oil: 1 tbsp

  • Water: as required

• For Raita:

  • Curd: 1 cup

  • Boondi: ¼ cup

  • Red chilli powder: a pinch

  • Roasted jeera powder: a pinch

  • Salt: ¼ tsp

 

 

Instructions

 

Step 1: Cook Chana Dal and Potatoes

• Cook Chana Dal and Potatoes: In a pressure cooker, add soaked chana dal, water as required, salt, and peeled potatoes. Cook for 2-3 whistles until the chana dal is mushy. Remove the potatoes and set them aside in a bowl. Strain the chana dal water into a separate bowl and set aside.

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Step 2: Prepare Puri Stuffing

• Prepare Masala Paste: In a bowl, combine coriander powder, red chilli powder, turmeric powder, salt, cumin powder, black pepper powder, ginger-garlic-green chilli paste, and water as required. Mix well to create a smooth paste.

• Cook the Chana Dal Mixture: In a pan, heat oil and add cumin seeds. Once they crackle, add the prepared spice paste and cook for 1-2 minutes until the oil is released. Add the drained chana dal and mix everything together until well incorporated. Add chopped coriander leaves and ensure the dal is well-dried before moving on.

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Step 3: Prepare Aloo Sabzi

• Crush Spices: On a sil-batta, crush fennel seeds and black pepper together.

• Cook Sabzi Base: In a pan, heat oil and add cumin seeds along with some green chilies cut in half. Once they crackle, add chopped onions and cook for a few minutes. Add the ginger-garlic-green chilli paste, followed by salt, turmeric powder, red chilli powder, coriander powder, cumin powder, a small amount of the prepared chana dal, and chopped tomatoes. Cook this well, crushing the potatoes with your hands, and add water as needed to cook the tomatoes through.

• Finish Sabzi: Finally, add the reserved chana dal stock, along with amchur and more coriander leaves for garnish.

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Step 4: Make Puri Dough

• Prepare Dough: In a plate, add wheat flour, salt, and oil. Rub them together, then add water and knead into a tight dough. Divide the dough into equal parts and make round balls.

• Stuff and Shape Puri: Take one dough ball and place the chana dal mixture in the center, then seal it. Gently flatten the puri using a rolling pin to create a round shape.

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Step 5: Fry Puris

• Fry Puris: In hot oil, fry the puris until they are golden brown and crispy. Remove and set aside on a paper towel to drain excess oil.

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Step 6: Prepare Raita

• Mix Raita: In a bowl of curd, add boondi, red chilli powder, roasted cumin powder, and salt. Mix well.

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Step 7: Serve

• Serve: Serve the hot, crispy Chana Dal Ki Puri with the prepared raita and aloo sabzi.

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About the Recipe

 

This Halwai Style Chana Dal ki Poori with Aloo Ki Sabji is a perfect monsoon treat that brings warmth and comfort. The crispy pooris, stuffed with a flavorful chana dal mixture, are irresistible. Paired with the spicy and tangy potato curry, this dish is sure to delight your taste buds. The recipe is inspired by the authentic flavors of Uttar Pradesh and is a testament to the rich culinary heritage of the region. The combination of spices and ingredients used in this recipe makes it a true delight for all food lovers.

 

 

Cooking Tips

1. Ensure the chana dal is thoroughly mashed to avoid any lumps in the stuffing.

2. Cool the stuffing completely before filling the pooris to prevent them from breaking while rolling.

3. Fry the pooris in hot oil to ensure they puff up nicely and are crispy.

4. Adjust the consistency of the Aloo Ki Sabji by adding the reserved chana dal water as needed.

 

Pairing Guide

This Halwai Style Chana Dal ki Poori pairs well with:

1. A tangy garlic pickle to add an extra burst of flavor.

2. A side of fresh yogurt or raita to balance the spiciness of the Aloo Ki Sabji.

3. A hot cup of masala chai, especially during the monsoon season, to complete the comforting experience.

 

 

Frequently Asked Questions

1. What is Halwai Style Chana Dal ki Poori? Halwai Style Chana Dal ki Poori is a crispy, deep-fried bread stuffed with a flavorful mixture of chana dal and spices, typically served with Aloo Ki Sabji.

2. Can I make the chana dal stuffing ahead of time? Yes, you can prepare the chana dal stuffing in advance and store it in the refrigerator for up to 2 days.

3. How do I prevent the pooris from breaking while rolling? Ensure the stuffing is completely cool and the dough is not too soft. Roll the pooris gently with light pressure.

4. What type of oil is best for frying pooris? Any neutral oil with a high smoke point, such as vegetable oil or canola oil, is suitable for frying pooris.

5. Can I use leftover boiled potatoes for Aloo Ki Sabji? Yes, leftover boiled potatoes work perfectly for making Aloo Ki Sabji.

6. Is this recipe suitable for a Jain diet? The Aloo Ki Sabji can be made Jain-friendly by omitting onions, garlic, and ginger, and using only green chili paste.

7. How do I make the pooris puff up nicely? Ensure the oil is hot enough before frying and gently press the pooris with a slotted spoon while frying to help them puff up.

8. Can I add other vegetables to the Aloo Ki Sabji? Yes, you can add peas, carrots, or capsicum to the Aloo Ki Sabji for added flavor and nutrition.

9. What is the best way to store leftover pooris? Store leftover pooris in an airtight container at room temperature for up to a day. Reheat them in a hot oven or on a griddle before serving.

10. How can I make the pooris healthier? For a healthier version, you can bake the pooris in a preheated oven at 180°C (350°F) until they are golden brown and crispy.

 

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