Chana Masala with Puri. Makes: 4
1 ½ tsp KTC coriander seeds
1 ½ tsp KTC cumin seeds
½ tsp KTC turmeric
2 tsp KTC hot chilli powder
1 tsp KTC garam masala
1 ½ tbsp KTC sunflower oil
1 large red onion, peeled and chopped
2 green chillies, chopped
2 tbsp KTC garlic paste
1 ½ tbsp. KTC ginger paste
1 x 400 g KTC can chopped tomatoes
1 x 650 g KTC can chickpeas
½ tbsp. KTC lime juice
freshly chopped coriander
For the Puri
250g KTC chapatti flour
KTC vegetable or sunflower oil for frying
- Start by making the puri dough – mix the flour and salt with 125ml of warm water and bring together to make a dough. Cover with cling film and chill for 20 minutes.
- Meanwhile, dry fry the cumin seeds and coriander seeds for 1-2 minutes, until you can smell the spicy aroma.
- Pour the seeds into a pestle and mortar and gently grind them, to break them down and release their flavours. Stir in the remaining spices.
- Heat the oil in a pan and cook the onion and green chillies for 1 -2 minutes before stirring in the ginger and garlic pastes and cooking for a further 3-4 minutes.
- Stir the spices into the pan and cook for a minute.
- Add the chopped tomatoes and chickpeas and 200 ml water. Bring to a simmer, and then cook for 20 minutes.
- Meanwhile, divide the puri dough into small balls and roll each one to a 7-8 cm circle.
- Heat the vegetable oil in a deep heavy-based saucepan until hot – when you drop a small piece of the dough into the oil it should sizzle. Deep-fry each puri for 45 seconds, turning once. Remove with a slotted spoon and drain on kitchen paper.
- Stir the lime juice and coriander into the chana masala and serve with the puri.