A hearty and flavorful North Indian chickpea curry, simmered in a spicy onion-tomato gravy. This beloved dish is perfect with fluffy bhature, roti, or steamed rice for a satisfying meal.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
356cal
13gprotein
49gcarbs
15g
Ingredients
480 g Canned Chickpeas (drained and rinsed (from two 15-ounce cans))
A quintessential Indian fried bread, Poori is a golden, puffy delight. Made from a simple whole wheat dough, it puffs up magically when fried, creating a hollow, soft, and slightly crisp bread perfect for scooping up curries like Aloo Sabzi or Chana Masala. A festive staple, this recipe guides you to make perfect, non-oily pooris every time.
A simple and comforting potato curry made with tender boiled potatoes simmered in a savory tomato and onion gravy. This classic North Indian dish is perfect with hot puris or rotis and comes together in under 30 minutes.
Protein-packed chana masala with fluffy pooris and aloo sabzi – pure, perfectly spiced comfort!
This indian dish is perfect for lunch. With 797.55 calories and 26.05g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Chana Masala Powder
1 tsp Amchur Powder (dried mango powder)
0.5 tsp Garam Masala
1.25 tsp Salt (or to taste)
1.5 cup Water (or as needed for desired consistency)
1 tbsp Kasuri Methi (crushed between palms)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat oil in a heavy-bottomed pan or pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add the bay leaf, cinnamon stick, and cloves. Sauté for another 30 seconds until fragrant.
Add the finely chopped onions and cook for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
2
Build the Masala Base
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Pour in the tomato puree. Add turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder.
Mix well and cook the masala for 8-10 minutes, stirring frequently. Continue cooking until the mixture thickens and you see oil separating at the edges.
3
Simmer the Curry
Add the drained and rinsed chickpeas to the masala. Stir gently for 2 minutes to coat them well.
Pour in the water and add salt. Bring the curry to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, allowing the flavors to meld.
Using the back of a spoon, gently mash about a quarter of the chickpeas against the side of the pan. This will naturally thicken the gravy.
4
Finishing Touches
Stir in the chana masala powder, amchur powder, and garam masala.
Add the crushed kasuri methi. Mix well and simmer for another 2 minutes.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving to allow the flavors to deepen.
244cal
9gprotein
47gcarbs
4gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Sooji (Fine semolina, for extra crispiness.)
0.75 tsp Salt (Adjust to taste.)
2 tsp Neutral Oil (For kneading into the dough.)
0.75 cup Lukewarm Water (Adjust as needed to form a stiff dough.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta (whole wheat flour), sooji (semolina), and salt. Whisk them together to ensure even distribution.
Add 2 teaspoons of oil to the flour mixture. Using your fingertips, rub the oil into the flour until it resembles coarse breadcrumbs. This step helps in making the pooris soft.
2
Knead to a Stiff Dough
Gradually add lukewarm water, a little at a time, and start gathering the flour to form a dough.
Knead for 8-10 minutes to develop the gluten. The final dough should be firm, stiff, and smooth—tighter than a chapati dough. A stiff dough is crucial to prevent the pooris from absorbing too much oil.
3
Rest the Dough
Cover the kneaded dough with a damp cloth or a lid and let it rest for 20-30 minutes. This allows the gluten to relax, making the pooris easier to roll and softer in texture.
4
Portion and Roll the Pooris
After resting, knead the dough again for 1 minute to make it smooth.
Divide the dough into 16 equal-sized small balls. Roll each ball between your palms to make it smooth and crack-free.
Lightly grease your rolling pin and surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality.
Take one dough ball and roll it into an even circle about 3-4 inches in diameter and about 2-3 mm thick. Ensure the thickness is uniform for even puffing.
5
Heat the Oil for Frying
Pour about 2-3 inches of oil into a deep, heavy-bottomed pan (kadai) and heat it over a medium-high flame.
To check if the oil is ready, drop a tiny piece of dough into it. If the dough sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature (around 180-190°C or 350-375°F).
6
Fry the Pooris
Gently slide one rolled poori into the hot oil. It will sink for a moment and then float to the surface.
As it floats up, use the back of a slotted spoon to gently press down on the poori. This pressure helps it to puff up completely.
Once puffed (which takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
Remove the poori with the slotted spoon, letting the excess oil drip back into the pan. Place it on a wire rack or a plate lined with paper towels to absorb any extra oil.
7
Serve Immediately
Repeat the frying process for the remaining dough balls, ensuring the oil temperature is maintained. Fry one poori at a time for best results.
Serve the pooris hot and puffy with your favorite curry, such as Aloo Sabzi, Chana Masala, or with Shrikhand for a festive meal.
500 g potatoes (about 4 medium, boiled, peeled, and cubed)
2 tbsp vegetable oil
1 tsp jeera
0.25 tsp hing
1 pcs onion (large, finely chopped)
1 tbsp ginger garlic paste
2 pcs green chili (slit lengthwise)
2 pcs tomatoes (medium, finely chopped or pureed)
0.5 tsp turmeric powder
1 tsp red chili powder (adjust to your spice preference)
1.5 tsp coriander powder
1 tsp salt
1 cup water (adjust for desired consistency)
0.5 tsp garam masala
0.5 tsp amchur powder (or 1 tbsp lemon juice)
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Heat oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter for about 30 seconds. Add the hing, followed by the chopped onions. Sauté the onions until they turn soft and golden brown, which should take about 5-6 minutes. Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
2
Add the chopped tomatoes or puree to the pan. Cook until the tomatoes soften and oil begins to separate from the masala, about 4-5 minutes. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for one more minute.
3
Add the cubed boiled potatoes to the pan. Gently mix to coat the potatoes with the masala without breaking them. Pour in the water and bring the mixture to a simmer. Cover the pan and let it cook on low heat for 5-7 minutes, allowing the potatoes to absorb the flavors. You can gently mash a few potato pieces with the back of your spoon to thicken the gravy.
4
Turn off the heat. Stir in the garam masala and amchur powder. Garnish with freshly chopped coriander leaves. Let the sabzi rest for a few minutes before serving.
