Chana Puri is one of the most loved street dishes available all around the island. They are little fried batter balls that have Chana dhal and potato inside. Chutney is typically served with them.
Mauritian Chana Puri Recipe
This is a little lentil-filled dough ball that has been deep-fried. The merchant will split it apart and pour chutney over it if you choose to (and I highly advise you do). At the Mahebourg market, I got the most delicious Chana Puri drenched in The Best Ever Coconut Chutney. Go crazy and sample one of each at the street booths that also serve other deep-fried treats in addition to chana puri! There is no reason to hesitate because they often cost less than Rs 5 (EUR 10c) each.
Ingredients for chana puri
For Batter
- 250 grams of flour
- 4 tablespoons of lukewarm water + 1 tablespoon of dried yeast
- Salt, 1/2 teaspoon
- Cumin powder, 1/4 teaspoon
- a little amount of yellow food coloring powder
- 1 cup of room temperature water
For Chana Curry
- Chana Dhall, 250 g
- 2 Medium Size Potato
- 1 onion
- 1 tbsp of salt
- Garam masala, 1/2 teaspoon
- Cumin powder, 1/4 teaspoon
- Turmeric, 1 teaspoon
- Coriander leaves, chopped, 2 tablespoons
- Vegetable oil, 3 tablespoons
- Water, 2 cups
- Frying oil
Instructions
- For at least 4 hours, wash and soak the dhal.
- Sift the flour in a large basin and season with salt to taste.
- Stir together one tablespoon of instant yeast with half a tablespoon of sugar in a half cup of warm water, and let stand for ten minutes.
- Pour the yeast mixture into the flour and gradually add water to create a thick batter (Note: The batter should be similar to the texture of a pancake batter but thick)
- Allow the batter to rise for 3 to 4 hours in a dry, warm environment.
- Place the potato (cut into small cubes) and dhal (soaked and added to a pressure cooker).
- Put a cup of water in.
- After tasting, season with salt, and cook for 15 minutes.
- If there is extra water, first drain it.
- Make use of a large spoon to crush the dhal and potato (the dhal and potato should be well cooked and easy to crush with a spoon)
- 3 tbsp of oil are heated over medium heat.
- Add the onion, diced.
- Garam masala 2 tsp added
- Including 2 tsp of turmeric powder
- Add the dhall and potato mixture and cook for 3 minutes on low heat (add more salt according to your taste)
- Allow to cool, then top with coriander that has been finely chopped.
- Combine, then form into little ball forms.
- One at a time, dip into the batter, and thoroughly coat.
- When the oil in a pan is heated enough, drop one batter-coated chana dhal ball at a time.
- Remove and strain them on paper towels after they start to become a light brown.
- Serve pipping hot with rougaille and green chili paste (Tomato based sauce)
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