If you soak chana dal for three hours, then in a mixer jar add garlic, ginger, green chili, soaked dal, cumin, and water to prepare a smooth paste. After that, add semolina, oil, salt, and some spices and mix everything together. Add whole wheat flour and make a tight dough, then cover it and let it rest for five minutes. Boil the tomatoes; after boiling, remove the skin and blend them. In hot oil, add...
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Soak chana dal for three hours.
In a mixer jar, add garlic, ginger, green chili, soaked dal, cumin, and water to prepare a smooth paste.
Add semolina, oil, salt, and spices to the paste and mix everything together.
Add whole wheat flour and make a tight dough. Cover and let it rest for five minutes.
Boil the tomatoes, remove the skin, and blend them into a puree.
Heat oil in a pan and add cumin seeds, mustard seeds, ginger, green chili, garlic, and onion. Fry until onions are golden.
Add the tomato puree, salt, turmeric, coriander powder, and red chili powder. Cover and cook for 10 minutes.
Add sugar, oil, and vinegar. Cover again and cook for another 3-4 minutes.
Take the rested dough and divide it into small portions.
Roll out each portion and fry in hot oil until golden brown and crispy.
Ensure the chana dal is soaked properly for a smooth paste.
Let the dough rest to make it easier to roll out and enhance the texture of the puris.
Adjust the spice levels in the chutney according to your taste preferences.
Use ripe tomatoes for a richer and more flavorful chutney.
Can I use regular flour instead of wheat flour?
Yes, you can use regular flour, but wheat flour is recommended for a healthier option and better texture.
How long should I soak the chana dal?
Soak the chana dal for at least three hours for best results.
Can I store the tomato chutney?
Yes, you can store the chutney in an airtight container in the refrigerator for up to a week.
What oil is best for frying puris?
Use a neutral oil with a high smoke point, such as vegetable or sunflower oil, for frying puris.
Can I skip vinegar in the chutney?
Vinegar adds a tangy flavor to the chutney, but you can skip it or substitute it with lemon juice if preferred.
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