Ingredients

  • 1.5 teaspoons coriander seeds
  • 1.5 teaspoons cumin seeds
  • Half a teaspoon turmeric
  • 2 teaspoons hot chilli powder
  • 1 teaspoon garam masala
  • 1.5 teaspoons KTC sunflower oil
  • 1 large red onion, peeled and chopped
  • 2 green chillies, chopped
  • 2 tablespoons KTC garlic paste
  • 1.5 tablespoons KTC ginger paste
  • 1 x 400g KTC can chopped tomatoes
  • 650g KTC canned chickpeas
  • Half a tablespoon of lime juice
  • Freshly chopped coriander
  • 250g KTC gram flour
  • pinch salt
  • KTC vegetable or sunflower oil for frying

Method

  1. 1

    Start by making the puri dough – mix the flour and salt with 125ml of warm water and bring together to make a dough.  Cover with cling film and chill for 20 minutes.

  2. 2

    Meanwhile, dry fry the cumin seeds and coriander seeds for 1-2 minutes, until you can smell the spicy aroma.

  3. 3

    Pour the seeds into a pestle and mortar and gently grind them, to break them down and release their flavours.  Stir in the remaining spices.

  4. 4

    Heat the oil in a pan and cook the onion and green chillies for 1 -2 minutes before stirring in the ginger and garlic pastes and cooking for a further 3-4 minutes.

  5. 5

    Stir the spices into the pan and cook for a minute.

  6. 6

    Add the chopped tomatoes and chickpeas and 200 ml water.  Bring to a simmer, and then cook for 20 minutes.

  7. 7

    Meanwhile, divide the puri dough into small balls and roll each one to a 7-8 cm circle.

  8. 8

    Heat the vegetable oil in a deep heavy-based saucepan until hot – when you drop a small piece of the dough into the oil it should sizzle.  Deep-fry each puri for 45 seconds, turning once.  Remove with a slotted spoon and drain on kitchen paper.

  9. 9

    Stir the lime juice and coriander into the chana masala and serve with the puri.

Nutritional Details

Each serving provides
  • Energy 1030kj 246kcal 12%
  • Fat 9.0g 13%
  • Saturates 1.0g 5%
  • Sugars 6.0g 7%
  • Salt 0.5g 8%

% of the Reference Intakes

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