CHOLLAY PURI CHAAT

Serves 4-5, makes 10-12 puris

 

Recipe:

For Puris:

180g medium with multigrain Elephant atta (save 2 teaspoons for the rolling out)

100-110ml water

½ tsp turmeric

1 dessert spoon vegetable oil

½ tsp salt

Oil for deep frying
 

 

For preparation of chaat:

450g Chana Curry (Chollay), cooked

400g Yoghurt, seasoned with a pinch of cumin powder and pinch of salt

250g Tamarind Chutney

1 small Red Onion, finely chopped

80g Papri and Sev or Bombay Mix

2 Tablespoons Fresh Chopped Coriander

1 Tablespoon Fresh Mint, finely chopped

Handful of Pomegranate Pearls, garnish

1 Tsp Chaat Masala

 

 

Method:

1. To make the puris, add the turmeric, salt and flour into a bowl and mix well

2. Add the oil to the flour and gradually start to add the water and mix the dough together using your fingertips. As the dough starts to come together start to knead using your palms. Knead the dough for about 2 minutes in this way.

3. If the dough is getting a little sticky, add a little more flour and keep kneading. Once the dough feels soft and is no longer sticky, leave it covered to rest until needed (you can also refrigerate to use for the next day at this stage).

4. When you are ready to make the puris, heat the oil in a deep fat fryer to 180°C

5. Divide the dough evenly into 10 pieces and keep the pieces covered with a cloth which will prevent the dough drying out.

6. One by one start rolling the puris. Flatten each piece of dough into a 5cm diameter disc shape.

7. Round each disc as much as possible using your palm and tips of your fingers leaving the middle of the disc thicker than the edges.

8. Dip the disc into the extra chapatti flour (both sides) and flatten the puri further before using a rolling pin to roll out.

9. Roll out the puris to 8-9cm diameter (remember when rolling out do not put too much force onto the rolling pin, use little force and the puri should start turning by itself as you roll).

10. Lift the puri on to the palm of your hand and flip from side to side to shake off any excessive flour before gently lowering the puri into the oil to deep fry.

11. Using a serrated spoon as the puri rises, apply some pressure on to the top of the puri for it to rise and then gently turn the puri over and using the serrated spoon flick some oil on the top of the puri for it to fry completely.

12. Once the puri is golden and cooked, remove from the fryer and repeat the process for the rest of the puris.

13. To put the chaat together, heat the chana masala and leave to one side.

14. Lay two puris flat onto the plate or pasta bowl, spoon over some chana masala on to both puris, sprinkle on some red onions and sev and papri (a dessert spoon of each), followed by a sprinkle of chaat masala, drizzle with the seasoned yoghurt followed by the tamarind chutney.

15. Garnish with fresh coriander, fresh mint and pomegranate pearls, garnish further as desired and serve.