Today turned out to be a good day to make channa puri. Why not? It turned out to be a good meal to have after the events of Wednesday. So today, my frame of mind is a lot different from yesterday: thanks to the good Lord for a little sense of humor. All I can say is that the channa puri was delicious! And, by the way, doesn’t it look beautiful in that plate, especially with that familiar, but now famous, background of the bird? It certainly does.
A Bird and Channa Puri
Now, I have a story for you about that beautiful background. A few years ago, I was given the opportunity to expand my skills in tiling and craft. I learnt to tile floors and create beautiful patterns with broken pieces of tile. It was also an economic skill to learn. You can use broken tiles left over from tiling jobs or purchase rejected tiles from the hardware to create your own art work. And with a little creativity, Voila!, you can have your own custom made tile picture like mine (click here to see my handy work). This job took me three days to do and Boy! That bird looks dashing, now that it has gone global all over the internet lol! 🙂
Anyway, this is another type of roti you can try. It is very rare since roti shops don’t really sell it…Cost wise, channa is a bit more expensive than split peas! The other types of roti you will find on this site are: dhal puri roti, pepper roti, aloo puri, buss up shut (or paratha roti), sada roti, and dosti roti.
And, if you in for something a little different, try some oil down 😀
Channa Puri Recipe
1/2 lb (approx. 2 cups) channa
6 cups flour
2 tbsp. baking powder
1 tsp. sugar
2 1/2 tsp. salt
1 3/4 cup water
3 pimento peppers (2 green and 1 red)
4 cloves garlic
6 leaves chadon beni
1 tbsp. geera powder
1/2 tsp. grated ginger
Oil
Soak channa overnight. Boil for 10 minutes.
Mix flour, sugar, baking powder, salt and water to form a soft dough.Rub a little oil over the dough.
Let rest for 30 minutes.
Drain the channa and blend in a food processor. Set aside.
Blend the seasoning.
Combine the seasoning and channa in the processor.
Add the salt and geera powder. Set aside.
Sprinkle flour on a clean surface and make nine loyas.
Open the loya and sprinkle flour.
Add about 2 1/2 tablespoon of the channa mixture and seal the ball.
Leave to rest for about 10 minutes.
Roll out the filled dough very thinly.
Grease the top, cook on one side, turn over, and cook on the other side.
When the channa puri is cooked and swells, fold and place in a bowl to cool.
That’s it for another post. I hope you enjoyed it. See you soon with another TRINI recipe.
P.S. I do apologize for the distinct watermark over the pics since the other one I had seemed to be invisible.
People Ah gone! Don’t forget to leave your comment on this channa puri recipe.
kimberly
Yummy! But note the doe might take a lot more water if the flour is dry, like in winter for us in chilly climes….
kimberly
*dough
Nini
Please add pigeon peas puri recipe
Thank you
Felix
Sounds like ah plan 🙂