Green Chana Poori

Poori is a deep fried Indian bread which is famous all over India. There are many kind of pooris like a palak & beetroot poori, plain poori, bhatura, stuffed chana daal poori and so on. Delicious green chana poori is made using wheat flour, fresh green chana and palak(spinach) puree and deep fried in oil. Pooris are all time favorite of my kids and they love to eat as lunch in school so I make them very often. During the season when Green Chana is available I make pooris using it. You can find green chana in Indian store or use frozen green chana if not fresh one is not available. There are many recipes which can be prepared using fresh green chana like paratha, kabab, spiced daal, curry or so on. In this recipe I have added spinach to give a nice green color. You can skip spinach if you don’t like and make it only with chana. Green chana poori goes very well with any Indian curry, pickle or dry sabji.

Green Chana Poori_24

Green Chana Poori
Print Recipe
Servings Prep Time
42 Poories 20 Minutes
Cook Time
25 Minutes
Servings Prep Time
42 Poories 20 Minutes
Cook Time
25 Minutes
Green Chana Poori
Print Recipe
Servings Prep Time
42 Poories 20 Minutes
Cook Time
25 Minutes
Servings Prep Time
42 Poories 20 Minutes
Cook Time
25 Minutes
Ingredients
For Dough
Green Chana & Spinach puree
Instructions
  1. Peel green chana and take out from its cover and clean with water.
  2. Boil chana along with 1/2 tsp salt and 2 cups of water in pressure cooker up to 3 whistle at medium heat. Once its done, turn off the heat and let it cool down naturally.
  3. Drain boiled chana from water. (Do not throw the water as we would use it for kneading the dough). Clean spinach and keep it aside. Take wheat flour, rava, salt, carom seeds, kalongi (nigella) seeds and oil in mixing bowl. Keep it aside.
  4. Grind boiled green chana along with spinach to make a puree.
  5. Knead the dough with chana and spinach puree. Adding little by little boiled chana water which we stored earlier to make a tight dough. Dough should be little tighter then regular roti dough.
  6. Once kneading is done, cover it and keep it aside for 15-20 minutes.
  7. Make equal small size dough ball and keep covered.
  8. Heat oil in deep frying pan or kadhai at medium to high heat. In meanwhile, take one dough ball on wooden surface or silicon mat. Grease little oil on surface and roll it to give a poori shape.
  9. To check if oil is sufficiently hot, drop a small piece of dough and see if rises fast. Drop rolled poori into hot oil and fry it pouring hot oil on it using the spatula. Poori should get puffed, then flip it to other side and fry for few sec or till slightly golden color.
  10. Remove the fried poori from hot oil and place it on paper towel to absorb excess oil. ( You can store dough in refrigerator for later use if don't want to use all of them).
  11. Hot green chana poori is ready to be served. Serve it hot with any Indian curry, pickle or dry curry.
  12. Enjoy it as a breakfast or lunch.
  13. Green chana poori can be packed for your kids lunch boxes with dry vegetable curry.
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