Chana Puri

For Keema Balls:

Beef keema 1 1/2 pao

1 cup Boil chana daal semi mashed 

1 tbsp. Ginger/garlic paste 

salt as required

1 1/2 tbsp Green chillie paste

2-3 tbsp oil 

Haldi 1/2 tsp.

2 medium onion omlete style chopped

1/2 tsp garam masala

Hara dhanya and podina chopped 

For Batter:

1/2 kg. maida

2 medium potatoes boiled

1 Tandoor roti bananey ka paira

1/2 to 1 cup of chana daal drained water

Salt per taste

2 tbsp solid ghee

1 tbsp oil

1/4 to 1/2 tsp. Baking Soda

Method for preparing the batter:

Boil chana daal and potato separetly. Drain the daal and reserved the

daal water.Keep roti paira in a fridge overnight before starting take it

out in room temperature and soak in 1/4 cup boiled chana daal drained

water.Put in blender the soaked roti paira,soda,salt,ghee,oil and boiled

and peeled potato to a creamish paste. Pour in a deep pan and gradually

add 1/2 kilo maida beat well with your hand until well mixed and form to

a sticky glue paste in between used the rest of drained daal water if

required keep in a warm place for proofing till fermented and raised.

To make keema Balls:

Heat the little oil in a pan add g/g paste, salt, haldi, green chillies

paste and keema in it. saute on high flame till keema change the color

and water evaporate. Add chopped onion saute well till onion mixed well

with keema now add the boiled and semi mashed chana daal and mix

thoroughly with keema remove and cool. lastly add garam masala

powder,chopped hara dhanya and podina. Mix well and shape into a small

balls.

Heat the oil in karahi wet your palm with water take the fermented batter

put the ball of keema on it and fold from all sides to cover the ball

completly now deep fry the balls on moderate flame to give the nice

golden color and the outer covering completly cook. Serve it with Waris

ki Chutney.

To make Chutney:

3-4 medium onion chopped omlete style add thick pulp of tamrind, salt,

crushed chillie flakes,sugar,green chillies chopped mixed well and

served.