Poori

Ingredients:

• Wheat Flour - 1 cup
• All Purpose Flour (Maida) - 1/2 cup
• Rava - 1/4 cup
• Salt
• Oil - for frying

How to make it:

Knead the wheat flour, maida, rava and salt with water into a soft dough. Make into small balls, press gently into round shape and deep fry in oil until golden brown.

Channa Masala

Ingredients:

• Channa - 2 cups
• Potato - 2
• Tomato - 2
• Onion - 2
• Red chilli - 3
• Green chilli - 2
• Curry leaves
• Cloves - 4
• Elaichi -3
• Ginger - 1 inch
• Garlic - 3 pieces
• Bay leaves - 2
• Butter - 1 tbsp
• Jeera - 1 tsp
• Fennel seeds - 1 tsp
• Corriander leaves

How to make it:

Boil potatoes, peel the skin and cut into small pieces. If using raw channa, soak in water for at least 8 hours and pressure cook with little salt. Chop tomatoes and onions. Heat oil in a pan fry onions, tomatoes, red chilli, ginger, garlic, cloves and elaichi. Let it cool down and grind into a paste. Heat oil in a kadai, add butter and oil and fry bay leaves, jeera and fennel seeds. Add the paste ( add little water if necessary) and fry for 5 minutes until oil separates. Add potatoes, curry leaves and Channa and cook until it becomes thick. Garnish with corriander leaves, finely chopped onions and a squeeze of lemon.