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Kale Chane with Rajgira Poori
Main Ingredients | Black Bengal gram (kala chana), Amaranth |
Cuisine | Punjabi |
Course | Main Course - Veg |
Prep Time | 7-8 hour |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 1/2 cups black Bengal gram (kala chana) ,soaked overnight, drained and boiled in fresh wate
- 1 cup amaranth (rajgira) flour
- 1 tbsp +1 tsp oil + for deep-frying
- 1 teaspoon cumin seeds
- 1 tablespoon finely chopped ginger
- 1 tablespoon coriander powder
- Black salt to taste
- 1/2 teaspoon red chilli powder
- 1/4 cup black gram stock
- 1/2 medium potato, boiled and peeled
- Salt to taste
Method
- 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.
- Heat sufficient oil in a kadai.
- 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.
- 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.
- Divide the dough into equal portions, shape them into balls and roll out into small pooris.
- Deep-fry pooris in hot oil till brown and crisp on both the sides. Drain on absorbent paper.
- 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.
Nutrition Info
Calories | 2182 |
Carbohydrates | 282.9 |
Protein | 90.8 |
Fat | 76.6 |
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