Kale Chane with Rajgira Puri

Ingredients

• 1½ cups black Bengal gram (kale chane), soaked overnight, drained and boiled in fresh water
• 1 cup amaranth (rajgira) flour
• 1 tablespoon +1 teaspoon oil + for deep-frying 
• 1 teaspoon cumin seeds
• 1 tablespoon finely chopped ginger
• 1 tablespoon coriander powder
• Black salt to taste
• ½ teaspoon red chilli powder
• ¼ cup black gram stock
• ½ medium potato, boiled and peeled
• Salt to taste

Method

1. Heat 1 tbsp oil in a non-stick pan, add cumin seeds and once the seeds change colour, add ginger and sauté for ½ a minute. Add coriander powder and mix well. 
2. Heat sufficient oil in a kadai.
3. Add black gram, black salt, red chilli powder and black Bengal gram stock to the pan and mix well. Cook till the black gram is done. 
4. Put amaranth flour into a bowl, grate potato into it.  Add salt and mix well. Add ½ cup water and knead into a soft dough. Add 1 tsp oil and knead again.
5. Divide the dough into equal portions, shape them into balls and roll out into small pooris. 
6. Deep-fry pooris in hot oil till brown and crisp on both the sides. Drain on absorbent paper.
7. Transfer the chane into a serving bowl, place it on one side of the serving plate, place fried pooris on the other side and serve immediately.