Poori Chole(Chana) Masala

Poori Ingredients:

1) Wheat Flour  (Godhuma Pindi) =2 Cups.
2) Salt = Acc to taste.
3) Oil = For frying .
4) Water = Adj acc to batter.
5) Sugar = (Panchadhara) =1 Tbl Spoon.
6) Baking Soda (Soda Uppu) =1 Pinch.
7) Ghee (Neyyi) =1/2 Tbl Spoon.

Poori Preparation:

1) Take a bowl add 2 cups of  Wheat Flour, salt, Baking Soda, Ghee, Sugar and mix well.
2) Add adequate amount of water to knead smooth dough. The dough should not be too sticky.
Fermentation is not required for Poories because it absorbs oil.

3) Make equal sized small balls and roll them out on a rolling board.

4) Roll each ball into small pooris with the help of oil. Roll them to medium thickness don't make too thin it becomes crispy.
5) Take a wide open pan add oil adequately to deep fry pooris, heat oil for deep frying Poories on both sides, then gently press the Poori with the slotteed spoon until the poori bulges completely, deep fry until they turn to golden colour .

Note : For mixing the dough don't add too much water at once keeping adding water starting 1/4 cup of water, finally dough should be consistent, soft and thick.


Chole(Chana) Masala

Ingredients:

1) Chick Peas (White Colour ) (Kabuli Senagallu) =1 Cup.

2) Tea Powder = 2 Tbl Spoons.
3) Onions (Vullipayalu) = 2 Pieces(Medium Size).
4) Tomato = 2 Pieces (Medium Size).
5) Ginger Garlic Paste= 1/4 Spoon.
6) Chilly Powder (Karamu) 1/2 Tbl Spoon.
7) Garam Masala =1/4 Spoon.
8) Mint (Pudhina ) =Handful.
9) Chola Masala Powder = 1/4 Spoon.
10) Salt= Acc to taste.
11) Bay Leaves= 1 or 2 Pieces.
12) Coriander Powder = 1/4 Spoon.
13) Turmeric Powder (Pasupu) =1/4 Spoon.
14) Water = 1 Cup.
15) Carrot = 1 Piece.
16) Potato (Alugadda) =1 Piece.

Method:

1) Soak the Chick Peas over night
2) While cooking Chick peas add  salt, 2 Tbl Spoon of tea powder in muslin cloth, tie the cloth so that tea powder will not spill out and drop this before you cook Chick Peas in a Pressure cooker (as shown in the fig)
3) Cook in pressure cooker for 5 whistles

4) Drain the water to a seperate vessel and keep the vessel aside this water can be used for preparing the curry.
5) Grind the tomatoes.
6) Grind the onions.
7) Grind the 1/2 cup of boiled Chick peas
8) Cook the potatoes and carrot seperately in cooker.
9) Heat oil in a vessel, then add Cumin seeds, Bay leaves fry for a minute then add ginger garlic paste and saute until the rawness fades.
10) Then add onions paste and saute until the rawness fades
11) Add masala powders Coriander Powder, Cumin seeds powder, Chole masala Powder, Garam masala,  Chilli powder and mix well.
11) Add tomato puree and cook for about 2 min and then add Grinded chick peas (paste) (1/2 cup)  add mint, salt, Boiled Chick peas(1/2 cup) and cook for about 10 min if needed add some water (use chick peas boiled water) and garnish with coriander leaves.

This curry will be very tasty with chapati also.