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Channa Puri

Course Breads
Cuisine East Indian
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 8
Author Felix


  • ½ lb approx. 2 cups channa
  • 6 cups flour
  • 2 tbsp. baking powder
  • 1 tsp. sugar
  • 2 ½ tsp. salt can be adjusted to decrease sodium levels
  • 1 ¾ cup water
  • 3 pimento peppers 2 green and 1 red
  • 4 cloves garlic
  • 6 leaves chadon beni
  • 1 tbsp. geera powder
  • ½ 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 ½ tablespoon of the channa mixture and seal the ball. Leave to rest for about 10 minutes.
  • Roll out the filled dough very thinly. Heat tawah on medium heat. Grease the tawah and place the rolled out roti.
  • 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.