Roasted Chana Dal Puri

To make Roasted Chana Dal Puri, start by mixing roasted chana dal, suji, and spices like ajwain, turmeric, coriander, cumin, red chili powder, and salt in a bowl. Add chopped coriander leaves and oil, then gradually mix in water to form a soft dough. Divide the dough into small balls, roll them out into circles, and fry in hot oil until they puff up and turn golden brown.

Yes, Roasted Chana Dal Puri can be made gluten-free by using gluten-free suji or semolina alternatives. Ensure that all other ingredients, including spices, are also gluten-free to maintain dietary compatibility.

If you don't have suji (semolina), you can substitute it with rice flour or chickpea flour (besan) for a different texture. Keep in mind that this may alter the flavor slightly, but it will still yield delicious puris.

To store leftover Roasted Chana Dal Puri, let them cool completely and then place them in an airtight container. They can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat in a toaster or on a pan to regain their crispiness.

Roasted Chana Dal Puri pairs wonderfully with various dips and chutneys, such as mint chutney, tamarind chutney, or yogurt sauce. They can also be served alongside curries or salads for a complete meal.