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Til Ki Puri & Spicy Chana

Posted Apr 17 2009 11:33pm

Til KiPuri
Justify Full

500 gatta
1 cup white til ( sesame )
3 4 tablespoon ghee
1/2 teaspoon salt
1/2 teaspoonjeera( cumin seeds )
1 teaspoon pepper powder
1/2 cup washed and chopped spinach
Oil for deep frying


Wash and chop spinach. Sieve the flour. Then make a dough with ghee, til , atta, salt, pepper , jeera and the chopped spinach. Keep aside for an hour in an airtight container. Heat oil in a kadai and roll out and fry small puris. Serve with spicy chana.



1 1/2 cup dried chickpeas
1/2 teaspoon turmeric powder ( 1/4 teaspoon for cooking )
2 onions , finely chopped
250 g tomatoes, roughly chopped
3 cloves garlic, crushed
1- inch piece ginger, grated
1 teaspoon yellow mustard seeds
2 teaspoon garammasala powder
1 teaspoon chilli powder
1 teaspoon cumin powder
2 teaspoon coriander powder
2 tablespoon coconut cream
2 teaspoons sweet papprika ( optional )
2 teaspoon salt ( or to taste )
2 tablespoon cooking oil
1 tablespoon chopped coriander leaves for garnishing


1, Place chickpeas in medium bowl, cover with water , soak overnight or 6- 8 hours and pressure cook with 1/4 teaspoon turmeric powder and 1/2 teaspoon salt for 20 - 25 minutes.

2, Heat oil in large pan , fry chopped onion, stirring, until onion is browned lightly. Add ginger, garlic , spices and seeds, stirring until fragrant.

3, Add roughly chopped tomatoes, coconut cream , salt to taste and cooked chickpeas. Cover with a lid and cook for about 10 minutes or until the gravy is thickened. Sprinkle chopped coriander leaves and serve with til kipuri.
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