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The ingredients needed to cook Sholay Puria/ chickpea curry with puria:
- Prepare Chickpea curry
- Prepare 1 cup dried chickpeas or 1 tinned chickpea
- Prepare 2 potatoes
- Take 1 brown onion
- Provide 1/2 tinned tomatoes
- Use 6 inches ginger
- You need 4 cloves garlic
- Prepare 3 chillis (to taste)
- Take 1/2 tsp salt
- Get 1 tsp garam masala
- You need 1 tsp turmeric
- Get 1 tsp paprika
- Prepare Fresh coriander
- Provide Puria
- Provide Roti flour (whole meal/ chukki/ Canadian)
- Prepare Vegetable oil
Instructions to make Sholay Puria/ chickpea curry with puria:
- Soak 1 cup chickpeas overnight, or steam cook in hotpot for 20 minutes. If using tinned chickpeas just drain and heat in microwave for 1 minute.
- In a wide pan heat 3 tbsp vegetable oil, add chopped ginger once light brown, add garlic and chilli and cook until brown. Add sliced onion and cook until brown.
- Add salt and spices. Add tomatoes and stir through. Cook for a further 10 minutes.
- Add chickpeas and chopped potatoes. Cook until potatoes soften, approximately 15 minutes. Season with chopped coriander and set aside.
- Mix flour with water until dough forms a ball. Heat 3 cups of oil in a wok.
- Take a small amount of dough, make a small ball. Roll out into a circular shape. This is your puri uncooked. Place gently into hot oil. Cook for 30 seconds and turn over to other side to cook. This is your cooked puri.
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