A classic Goan vegetarian curry made with tender chickpeas simmered in a fragrant, roasted coconut gravy. The blend of sweet jaggery, tangy tamarind, and warm spices makes this a truly unique and comforting dish.
Prep20 min
Cook40 min
Soak480 min
Servings4
Serving size: 1 cup
308cal
6gprotein
32gcarbs
Ingredients
1 cup Kabuli Chana (Dried, to be soaked overnight)
1.5 cup Fresh Coconut (Tightly packed, freshly grated)
1 large Onion (Finely chopped)
2 tsp Coriander Seeds
1 tsp Cumin Seeds
4 pcs Dried Red Chilies (Use Bedgi or Kashmiri for good color)
0.5 tsp Turmeric Powder
1 tbsp Tamarind Paste (Or a lemon-sized ball of tamarind soaked in warm water)
1 tbsp Jaggery (Grated or powdered, adjust to taste)
Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
Aromatic, protein-packed Goan Chickpea Curry with fluffy Puri – a soul-satisfying homestyle treat!
This goan dish is perfect for lunch. With 733.77 calories and 14.940000000000001g of protein per serving, it's a nutritious choice for your meal plan.
19gfat
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
1.5 tsp Salt (Divided, or to taste)
4 cup Water (For cooking, grinding, and gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Chickpeas
Rinse the dried chickpeas and soak them in ample water for at least 8 hours or overnight.
Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 2 cups of fresh water and 0.5 tsp of salt.
Pressure cook on medium heat for 4-5 whistles, or until the chickpeas are soft and can be easily mashed between your fingers but still hold their shape.
Once the pressure releases naturally, set aside the cooked chickpeas along with their cooking liquid. Do not discard the liquid.
2
Roast the Masala Ingredients
Heat a heavy-bottomed pan or kadai on low-medium heat. Add the grated coconut and dry roast, stirring continuously for 8-10 minutes until it turns a deep golden brown and releases a nutty aroma. Transfer to a plate to cool.
In the same pan, dry roast the coriander seeds, cumin seeds, and dried red chilies for 1-2 minutes until they are fragrant. Be careful not to burn them.
Let all the roasted ingredients cool down completely.
3
Grind the Coconut Masala
In a high-speed blender or grinder jar, combine the cooled roasted coconut, roasted spices, turmeric powder, and tamarind paste.
Add about 0.5 to 1 cup of water, a little at a time, and grind to a very smooth, fine paste. The consistency should be like a thick batter.
4
Prepare the Curry Base (Tadka)
Heat the coconut oil in the same kadai or a deep pot over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely.
Add the curry leaves and hing (asafoetida). Sauté for about 20-30 seconds until the leaves are crisp.
Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft, translucent, and the edges start to turn golden.
5
Simmer the Curry
Add the ground coconut masala paste to the pot. Sauté for 4-5 minutes, stirring frequently, until the paste thickens, the raw smell disappears, and you see oil separating from the sides.
Add the cooked chickpeas along with all their cooking liquid. Stir well to combine.
Add the grated jaggery and the remaining 1 tsp of salt. Pour in another 0.5 to 1 cup of water to adjust the gravy to your desired consistency.
Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes. This allows all the flavors to meld together beautifully.
6
Garnish and Serve
Taste the curry and adjust the salt, jaggery, or tamarind if needed to achieve the perfect balance of flavors.
Turn off the heat, garnish with freshly chopped coriander leaves.
Serve hot with steamed Goan rice (Ukda Xit), pao (local bread), or chapatis.
426cal
9gprotein
47gcarbs
24gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
1 tsp Salt (Adjust to taste.)
1 tbsp Ghee (Can be substituted with a neutral oil.)
0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2
Knead and Rest the Dough
Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3
Shape and Roll the Puris
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4
Fry the Puris
Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
Once puffed (this 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.
Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5
Drain and Serve
Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
Repeat the frying process for all the dough balls.
Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.
