Chana Poori

Pani poori is one of the most popular street food in India. We love to eat this tangy and spicy snack. Poories are easily available in stores but making at home always better and fresh. Chana poori is a variation of normal poori of pani poori snacks. The dough is made using boiled ground chana,rava and wheat flour. This gives a really good taste to regular pani poori snacks. The process is exactly the same except for the dough.

Chana Poori
Print Recipe
Servings Prep Time
50 poori 10 minutes
Cook Time Passive Time
30 minutes 1 hr
Servings Prep Time
50 poori 10 minutes
Cook Time Passive Time
30 minutes 1 hr
Chana Poori
Print Recipe
Servings Prep Time
50 poori 10 minutes
Cook Time Passive Time
30 minutes 1 hr
Servings Prep Time
50 poori 10 minutes
Cook Time Passive Time
30 minutes 1 hr
Ingredients
Instructions
  1. Soak chana in water overnight. Boil Chana in water and add a little salt, in pressure cooker for 2-3 whistles. Once boiled, let it cool down and then grind it into a fine texture.
  2. In a mixing bowl mix all dry ingredients as listed, add water little by little and mix well. Knead the dough for 1-2 minutes and make a nice medium soft dough. Cover it and keep it aside for 1 hour.
  3. Divide the dough into four equal size dough balls. Take one dough ball, dust with atta and roll it using a rolling pin. Make a big, thin, circular shape. Cut it using a small cookie cutter.
  4. Cover the cut poories with clean, damp cloth. You should roll each poori using a rolling pin slightly before putting them in the oil, this helps most of them to pop up.
  5. Heat oil in a frying pan at medium to high heat, once it is hot enough, bring down the heat to medium. Drop the poori into the hot oil. Fry it till it has a golden color on both sides. Remove the poori from the hot oil, and place iit on tissue paper to absorb the excess oil. Let it cool down.
  6. Chana poories are ready for pani poori. Store it in a airtight container.
  7. Enjoy it with spicy and tangy pani along with potato and chna masala.
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