Cholle bhature-shola puri

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How to Make Puffy Poori

What is the secret to Puffy Pooris every single time? Let me show you in this video! A simple dough, and some handy tricks will make sure you're impressing your friends with balloon-like Pooris every single time! I hope you enjoy this video :) CHANA MASALA RECIPE https://youtu.be/yGzi3XxgwPs Let's be friends on the interwebz :D Facebook Public Page: Vijaya Selvaraju Instagram/Twitter/Snapchat: @vijayaselvaraju INGREDIENTS 2 cups, Atta (Whole Wheat Flour) 1 tsp, Salt 1/4 cup, Vegetable Oil 3/4 cup of Water, or more to form dough More Flour for dusting Vegetable/Canola Oil for frying METHOD In a bowl, mix together Flour, Salt, and Vegetable Oil. Gradually add Water until a soft dough forms. Set aside to rest for 15-20 minutes. Heat Oil in a deep pan. Lightly flour work surface. Pinch off golf ball sized pieces of dough, and roll out until thin and circular (approximately 8 inches in diameter). When Oil is hot (375 degrees), slowly lay the Poori into the oil. Using a large flat slotted spoon, press on the middle of the Poori, pushing it deeper into the oil. This will encourage the Poori to puff up. Alternatively, use the spoon to splash the surrounding hot oil onto the Poori. Be very careful and cautious when working with hot oil. Cook for 20-30 seconds on each side, and then drain on paper towel. Serve hot with Chana Masala! Carefree Melody by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://www.twinmusicom.org/song/302/carefree-melody Artist: http://www.twinmusicom.org

Chole Bhature Poori || Street Food

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Dhal puri - Recipe

Ingredients (makes 12 dhal puri) Dough 1. 2 lbs flour 2. 1 tbsp baking powder 3. 1 tbsp salt 4. 4 cups of water at room temperature (more if needed) Dhal 1. 1 1/2 lbs yellow split peas 2. 1/2 tbsp turmeric powder 3. 2 hot Scotch bonnet peppers (or as much as you like!) 4. 12 cloves of garlic (or to suit your taste) 5. 2 tbsp ground geera (cumin) 6. Salt to taste Cooking the dhal puri 1. 1 1/2 cups canola or vegetable oil (more if needed) Kneading the dough 1. Place all dry ingredients and water into a large bowl, and begin kneading until all ingredients combine. The dough should not be too soft or too stiff. 2. Place dampened cheesecloth or paper towel on dough and let stand for 45 minutes. Boiling and grinding the dhal 1. Place split peas in a pot and fill with water (enough to cover peas), and add turmeric powder. 2. Boil dhal on high heat for about 15 minutes, or until peas soften, but are still grainy. Do not over boil or it will be difficult to grind. Then let the boiled dhal cool down before grinding. 3. Using a grinding mill (or food processor), grind the boiled dhal along with the garlic and peppers. Then season the ground dhal with the ground geera and salt. Loya and filling of loya 1. Place risen dough onto lightly floured surface and re-knead (~ 1 min). 2. Divide dough into about 12 loya (balls) 3. Take a loya and flatten it into a circle. 4. Place a heaping handful of ground dhal in center of the flattened loya. Then pull edges of dough together and twist, and then gently roll to form a ball. Cooking the dhal puri 1. Place tawa (griddle) on stove top on medium heat and let it heat up until hot. 2. Roll out the filled loya into a large thin circle (big enough for the tawa), and place on hot tawa and cook on that side for ~1 minute; flip the puri and grease with oil, and let cook for ~1min; flip the puri again and grease with oil and let cook for another minute. 3. Serve with delicious tarkari or eat just as it is.

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