Jain Cholar Pooriyan | Jain recipes | Sanjeev Kapoor Khazana

Learn how to make the Jain rendition of Cholar Pooriyan in this video. Do subscribe to the channel for more Jain recipes

JAIN CHOLAY AUR POORIYAN

Ingredients

1 cup chickpeas (kabuli chane), soaked overnight and boiled
1 cup refined flour (maida)
3 tablespoons ghee
Salt to taste
4-5 Kashmiri red chillies, soaked
1-2 green chillies
2 tablespoons oil + to deep fry
2 teaspoon cumin seeds
1 teaspoon dried ginger powder (soonth)
1 cup boiled and roughly chopped raw banana
1 teaspoon garam masala powder
1 teaspoon dried mango powder (amchur)
1 teaspoon dried pomegranate seeds (anardana)

Method

1. Put refined flour, two tablespoons ghee, salt and sufficient
water and knead into stiff dough. Cover and set aside for
fifteen minutes.
2. Put red chillies, green chillies, one teaspoon cumin seeds and
ginger powder and grind in a mixer jar and grind to a coarse
paste. Transfer into a bowl.
3. Heat two tablespoons oil in a non-stick pan, add remaining
cumin seeds and sauté till they change colour. Add ground
paste and sauté. Add boiled chickpeas, raw banana and
quarter cup water and cook on a medium heat for one to two
minutes.
4. Add garam masala powder, salt, dried mango powder and
dried pomegranate seeds and mix.
5. Mash the mixture with a masher in the pan itself and continue
to cook for two to three minutes.
6. Add remaining ghee and mix well. Switch off the heat and set
aside.
7. Heat sufficient oil in a kadai.
8. Knead the dough once again and divide it into eight equal
portions. Divide the stuffing into eight equal portions. Roll
each dough portion into a thick disc and place chickpea filling
in the centre. Gather the edges and press lightly to seal.
Further roll out into thick poori.
9. Slide each poori into hot oil and deep-fry till crisp and golden
brown. Drain on absorbent paper.
10. Serve hot with green chutney.

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Cuisine - Indian

Course - starter

Dish - starter