A. Ingredients for yeast preparation :
7g of a small packet of yeast
1 glass of warm water
1 tbsp of sugar
Procedures for yeast :
- In a glass of warm water, add 7g of powder yeast and add 1 tbsp of sugar. Let the yeast rest for 3 hours.
B. Ingredients for chana dhall and potato fillings :
1/2 packet of chana dhall – 300g
3 small potatoes
1tsp of turmeric powder, 1tsp cumin powder, 1 tsp garam masala , salt, water.
Procedures for chana dhall and potato fillings
Soak 250 g chana dhall overnight, then drain the water.
Peel 3 small potatoes and cut into pieces.
In a pressure cooker, add oil. Put 1 tbsp turmeric, cumin powder, garam masala, fry on medium heat. Add chana dhall and potatoes. Add some water and salt. Close lid of pressure cooker and wait for 3 whistles. Check softness with a fork. If well cooked, mash the mixture of chana dhall and potatoes. Make small round balls with the mixture of chana dhall and potatoes.
Ingredients for flour
300-400 g flour
1 glass of yeast
water
Procedures for flour making
In a bowl, add 300g of flour, add salt, add a glass of yeast and some water to make a soft dough. Let the dough rest for 4 hours. Cover bowl with plastic film and let dough rest. The dough should have risen after rest.
First, wet your hands with water. After 4 hours of dough rest, wrap each ball (mixture of potato and chana dhall) with flour dough that has risen.
Put oil to heat. Fry and turn each chana puri to fry evenly.
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