Dairy-Free Chana Masala with Puri

Ingredients

• 1.5 cups Dried chickpeas, soaked overnight
• 1 large Onion, finely chopped
• 1 can (14oz) Tomatoes, pureed
• 2 tablespoons Ginger-garlic paste
• 2 tablespoons Chana masala powder
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Red chili powder
• 1 teaspoon Amchur (dry mango powder)
• 1 teaspoon Salt
• 3 tablespoons Vegetable oil
• 2 tablespoons Fresh cilantro, chopped
• 2 cups Whole wheat flour (atta)
• 1/2 cup Water
• As needed Vegetable oil (for frying)

Instructions

1. 1Place the 1.5 cups dried chickpeas, which have been soaked overnight, into a medium pot. Cover with water by at least 2 inches and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 45-60 minutes, or until the chickpeas are tender. Drain the chickpeas and set them aside.
2. 2In a large heavy-bottomed pot, heat the 3 tablespoons of vegetable oil over medium heat (350°F/175°C). Add the 1 large onion, finely chopped, and sauté for 8-10 minutes, stirring often, until it is golden brown and softened.
3. 3Add the 2 tablespoons of ginger-garlic paste to the pot and cook for 1 minute, stirring constantly, until fragrant.
4. 4Stir in the 1 can of pureed tomatoes, 2 tablespoons chana masala powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 teaspoon amchur (dry mango powder), and 1 teaspoon salt. Cook this mixture for 5-7 minutes, stirring frequently, until the oil begins to separate from the sauce, indicating it is well-cooked.
5. 5Add the drained, boiled chickpeas to the pot with the tomato mixture. Stir to combine, then reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, allowing the flavors to meld. Stir in the 2 tablespoons of fresh cilantro, chopped, just before serving.
6. 6While the chana masala simmers, prepare the puri dough: In a medium bowl, combine the 2 cups whole wheat flour (atta) with the 1/2 cup water. Mix until a stiff dough forms, then knead on a lightly floured surface for 5 minutes until smooth. Cover the dough with a damp cloth and let it rest for 15 minutes.
7. 7Divide the rested dough into 8 equal portions. On a clean surface, roll each portion into a thin circle, about 4-5 inches in diameter.
8. 8In a deep frying pan or wok, heat enough vegetable oil for deep frying over medium-high heat until it reaches 350°F (175°C). Carefully slide one or two rolled dough circles into the hot oil. Fry for 30-60 seconds per side, using a slotted spoon to gently press down on the puri to help it puff up, until golden brown. Remove the fried puris with a slotted spoon and drain on paper towels.
9. 9Serve the hot chana masala immediately with the freshly fried puris.

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