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Indian Vegetarian Recipes

Chana Masala | Punjabi Chole Masala (Chickpea Curry)

https://www.vegrecipesofindia.com/punjabi-chole-chickpeas-in-a-spicy-gravy/

Chana Masala is one of the most popular Indian curry dish made with white chickpeas in an onion-tomato base. Across India Chickpea Curries are made in various styles.

In this post, I am sharing 2 super delicious chana masala recipes.

  • Authentic Punjabi Chana Masala – Made in a pan on the stovetop with freshly ground spices.
  • Instant Pot Chana Masala (Home Style) – One pot, super easy and does not require the special chana masala spice blend or powder.

Both the recipes are shared with step by step photos and taste awesome. So you can make either of them depending upon the gadgets and time you have.

About Punjabi Chana Masala

This Punjabi Chole Masala is an Authentic North Indian Style Chickpea Curry made with white chickpeas, freshly powdered spices, onions, tomatoes and herbs.

This is one easy and yet lip smacking Punjabi chana masala recipe which tastes awesome. It is one of the most tried and tested delicious chickpea curry recipe on the blog. It has been tried not only by me innumerable times, but also by many readers.

There are many variations of making chole masala. But I liked this Punjabi chole recipe the most. It tastes like the Punjabi chole you get in the streets of Delhi and Punjab. 

This chickpea curry recipe has been adapted from Anita’s blog. Over a period of six years from the time I adapted this recipe, I made some changes in proportions as well as ingredients.

After so many changes, here is a recipe that gives a good balance of spiciness, taste and flavor. so I decided to update this in the post too.

The original chole recipe on this blog was published on Aug 20 2009. Its 8 years now and I have now updated the recipe with the variations and with step by step pics.

However, keeping the old pic of the spices I took with mobile when I started the blog in 2009, just as a memoir.

Chole bhature is mine and the family’s favorite dish. When living in Delhi and Gurgaon, we would get awesome chole bhature In many places.

Since I do not live in these places any more, I make this recipe often which tastes exactly like the street side chole, minus the heat. Since we don’t prefer too spicy food. But you can increase the quantity of red chili powder and garam masala powder to get the extra spice and heat.

Serve this delicious chana masala with tandoori rotis or phulka or kulcha or bhatura or poori or naan, along with sliced onions and lime. It also tastes good with plain rice or jeera rice.

How to make chana masala

For ease of understanding, I have divided this post into 3 steps.

  • Step 1 – soaking and cooking chickpeas
  • Step 2 – roasting spices to make chole masala powder
  • Step 3 – making chole gravy

Lets begin with step 1 – soaking and pressure cooking chickpeas

1. Wash and soak 1 cup chickpeas (chana or chole) in enough water overnight. Add enough amount of water as the chickpeas increase in size after soaking it. Rinse the soaked chickpeas in water. Pic of rinsed & soaked chickpeas.

2. To give a dark color to the chickpeas, traditionally dried amla (Indian gooseberries) are added. These also give a faint sourness to the stock. If you do not have dried amla, then add 1 black tea bag. You can also just cook the chickpeas with salt and water.

3. In a pressure cooker add the chickpeas along with the 2 to 3 dried amla pieces or a tea bag. Taj tea bags work very well. Then pour 2.5 to 3 cups water.

4. Season with ½ tsp salt. Stir very well.

5. Pressure cook the chickpeas for 12 to 15 whistles. The chickpeas should be cooked well an softened. The chickpeas should be soft when you mash it with a spoon. The chickpeas should not give you a bite when you eat it. If you do not have a pressure cooker, then cook the chickpeas in a pot with plenty of water. Depending on the quality of chickpeas, it can take less or more time.

Making chole masala powder

6. Meanwhile, in a pan, take all the whole spices for the chole masala and on a low heat begin to roast them. The spices used for masala are following:

  • 2 black cardamoms
  • 1 inch cinnamon (dalchini)
  • 3 to 4 peppercorns
  • 2 cloves
  • 1 medium Indian bay leaf/tej patta or 2 small tej patta
  • ¼ tsp carom seeds/ajwain
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • ½ tsp dry pomegranate seeds
  • 1 or 2 dry red chilies

7. stir often and roast the spices till they get extra browned. Don’t burn them. You have to go beyond a point roasting them, even after they become fragrant and they get more browned than what is the norm usually.

8. The extra browned & roasted spices below.

9. let these roasted spices cool and then grind them finely in a coffee grinder or in a dry grinder.

10. By now the chickpeas is cooked. Pic below. You will see a darker brown shade in the white chickpeas. Remove the amla pieces which would have softened by now or the tea bag from the stock.

Making chole masala

11. heat 1.5 to 2 tbsp oil in a pan or kadai. add ½ tsp ginger-garlic paste and saute till their raw aroma goes away.

12. then add 1 medium sized finely chopped onion and saute till the onions turn translucent or light brown.

13. add 1 medium sized finely chopped tomato.

14. saute the tomatoes till they soften and the oil starts to leave the sides of the masala.

15. then add the powdered spices that we made, along with ½ tsp red chili powder and ¼ tsp turmeric powder.

16. Stir well. Then add 2 to 3 slit green chilies to the onion-ginger-tomato mixture.

17. Add the cooked & drained chickpeas. Reserve the stock.

18. stir well.

19. Season with salt as per requirement. Stir. Keep the addition of salt in check as salt is also there in the stock.

20. Add about 1 to 1.25 cups of the reserved stock or water. Stir well.

Cooking Chole Masala

21. Cover and simmer on a low to medium flame. You can also cook chickpeas without the lid. The gravy will thicken and reduce. Mash a few chickpeas. This will help thicken the chickpea curry. You can keep the consistency you prefer. At home, we prefer chole with a bit of gravy.

22. In case, you have not added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now. About 1 tsp amchur powder is enough. However, you can add less or more of it as per your taste. Stir the gravy very well.

23. The chana masala is ready to be served.

24. Garnish with chopped onions and coriander leaves. Serve the Punjabi chole with kulcha or bhaturas or aloo bhatura or poori or naan or roti, along with sliced onions and lime. This chickpea curry also tastes good with plain rice or cumin rice.

Tips to make Punjabi Chana Masala

  • I use dried amla (dried Indian gooseberry) and dry pomegranate seeds. The dried amla gives a dark color to the chole, along with a light tang. The pomegranate seeds give a sour taste.
  • Now I know that these two ingredients are not easily available everywhere in India as well as in the world. So as a substitute, when I did not get these, two ingredients, I would add Dry mango powder (amchur powder) towards the end. In the absence of amchur powder, you can also squeeze some lime juice towards the end.
  • If you are not fussy about the dark color, then just plainly cook the chickpeas in water with some salt. A pinch of baking soda added while cooking, makes the chickpeas light and soft. I usually do not add baking soda.
  • What contributes to the flavors and aroma of the chhole is the freshly ground chole masala. The spices are roasted till they get extra browned and are later ground. This chole masala is then blended with sauteed onion-ginger-tomato mixture. This makes the chickpea curry more flavorsome.

I have shared many different types of chickpea curries. Few of the popular one are:

  1. Pindi Chole – Easiest and tasty vegan chana recipe to make. As no grinding, no long frying or sauteing is required.
  2. Amritsari Chole – Tastes similar to the chole masala one gets in the Punjabi joints on the streets of Delhi.
  3. Aloo Chole – Potato and Chickpea Curry
  4. Palak Chole – Spinach and Chickpea Curry
  5. Paneer Chole – Cottage Cheese and Chickpea Curry

This recipe post is from the archives (August 2009) and has been republished and updated on 6th June 2020.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Chana Masala (Indian Chickpea Curry)

One of the best chhole recipe that you can make. This chana masala is made with freshly powdered spices, onions, tomatoes, herbs making the chickpeas taste like the ones you get on the streets of Delhi.

Servings (change the number to scale):5

(1 CUP = 250 ML)

soaking and cooking white chickpeas

  • Rinse and soak the chickpeas in enough water overnight. Add enough amount of water as the chickpeas increase in size after soaking it. Rinse the soaked chickpeas.
  • To give a dark color to the chickpeas, traditionally dried amla (indian gooseberries) are added. These also give a faint sourness to the stock. If you do not have dried amla, then add 1 black tea bag.
  • In a pressure cooker add the chickpeas along with the 3 to 4 dried amla pieces or a tea bag. Taj tea bags work very well. Then add water
  • Season with salt and pressure cook the chickpeas for 12 to 15 whistles. The chickpeas should be cooked well and softened. The chickpeas should be soft when you mash it with a spoon. The chickpeas should not give you a bite when you eat it.

roasting spices

  • In a pan, take all the whole spices for the chole masala powder mentioned above and on a low heat begin to roast them.
  • Stir often and roast the spices till they get extra browned. Don’t burn them. You have to go beyond a point roasting them even after they become fragrant and they get more browned than what is the norm usually.
  • Let these roasted spices cool and then grind them finely in a coffee grinder or in a dry grinder.
  • By now the chana will be cooked. You will see a darker brown shade in the safed (white chana). Remove the amla pieces which would have softened by now or the tea bag from the stock.

making chole masala

  • Heat oil in a pan or kadai. Add ginger-garlic paste and saute till their raw aroma goes away.
  • Then add chopped onions and saute till the onions turn translucent or light brown.
  • Add tomatoes & saute them till they soften and the oil starts to leave the sides of the masala.
  • Then add the powdered chole masala that we ground, along with the red chili powder, turmeric powder & garam masala powder (optional).
  • Stir the dry masala and then add slit green chilies
  • Add the cooked chole. Stir well.
  • Add salt. Then add about 1 to 1.25 cups of the stock in which the chana was boiled. You can also add water instead.
  • Stir and cover the chana.

cooking chole masala

  • Simmer on a low to medium flame. You can also cook without the lid.
  • The gravy will thicken and reduce. Mash a few chickpeas. This will help thicken the gravy.
  • Simmer till you get the consistency you prefer. The consistency of this chickpea curry is not thin, but medium consistency or dry.
  • In case, You have not added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now. Stir the gravy well.
  • Garnish it with coriander leaves & ginger julienne.
  • Serve the Punjabi chana masala with kulchas, bhaturas, pooris, rotis, along with sliced onions, tomatoes and lime.
  • This Chickpea Curry also tastes good with steamed rice or jeera rice.
  1. If you don’t have amchur or dried pomegranate seeds then add lime or lemon juice toward the end.
  2. You can also use canned chickpeas and add them once the tomatoes are sauteed.

If cooking chickpeas in the pan or pot then:

  1. You have to take enough water in the pot while cooking the chickpeas. It takes a lot of time though. For 1.5 to 2 cups of soaked & drained chickpeas, you can take about 5-6 cups of water.
  2. Adding a pinch of baking soda in the water along with salt, also helps in the cooking process and the chickpeas become really soft when cooked.
  3. You can add about 1 tsp of salt. A little less salt is also alright. I usually add less salt.
  4. Cover the pot and cook the chickpeas. If the water starts to become frothy, then remove the lid and cook chickpeas for some minutes. Remove the scum if there is any while cooking the chickpeas.

Nutrition Facts

Chana Masala (Indian Chickpea Curry)

Amount Per Serving

Calories 237 Calories from Fat 63

% Daily Value*

Fat 7g11%

Sodium 321mg14%

Potassium 597mg17%

Carbohydrates 36g12%

Fiber 10g42%

Sugar 9g10%

Protein 9g18%

Vitamin A 580IU12%

Vitamin C 30.8mg37%

Calcium 86mg9%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.

About Instant Pot Chana Masala

This Chana Masala recipe is one pot, super easy and does not require the special chana masala spice blend or powder.

You also don’t need to make this spice blend at home, as is done in Punjabi Chana Masala recipe shared above. The recipe is also gluten-free and vegan.

This is again my mother in law’s homely chickpea curry recipe that is so good when served with rice or had with naan or roti or poori (Indian fried bread). Since this recipe also happens to be our favorite chickpea curry, I often end up making this one at home in the Instant Pot.

This home style Punjabi chana masala recipe is simple in the sense that everything including the chickpeas are cooked together in the IP. Later everything is simmered till you get a medium consistency in the gravy. The recipe is also not spicy.

There is one special aromatic spice that is added to this chana masala gravy. Guess?

No, it is not black cardamoms or cloves or cinnamon. It is carom seed (ajwain or omam). Carom seeds also help in digestion. Now if you do not have carom seeds, kindly skip them altogether and the instant pot chickpea curry will still taste good.

Soaking Chickpeas

While making any chickpea or Rajma (Kidney Bean Curry), it is always better to soak them overnight or at least for 8 hours as then it is easier to cook them. Soaking beans or chickpeas reduce the phytic acid which causes bloating and flatulence.

Pro Tip: If you have forgotten to soak the chickpeas, then add the chickpeas to hot boiled water. Cover and soak for 1 to 2 hours. I would always suggest to soak chickpeas and not directly cook the dried chickpeas.

Soaking also reduces the cooking time and ensures that the chickpeas are really softened well. This not only gives a good texture but the chickpeas also become easy to digest.

Serve Instant Pot Chana Masala with finely chopped onions, green chilli and lemon wedges with a side of bread, dinner rolls, naan bread, roti, poori or steamed rice.

Topping with chopped onions or lemon juice on the chickpea curry really adds a lot of taste.

How to make Instant Pot Chana Masala

1. Rinse and then soak 1 cup dried white chickpeas overnight or for 8 to 9 hours in enough water. Rinse the soaked chickpeas in running water for a couple of times. Drain all the water and keep aside.

2. Switch on the IP and press the sauté button setting the time to 12 minutes on normal mode.

3. Heat oil. Let the oil become hot (but not sizzling or smoking hot). Add the whole spices – 1 inch cinnamon, 6 cloves, 1 tej patta (indian bay leaf), 2 black cardamoms, 1 teaspoon carom seeds (ajwain) and 1 teaspoon cumin seeds.

4. Let the spices crackle and splutter.

5. Then add ½ cup finely chopped onions.

6. Mix and begin to sauté the onions.

7. Sauté till the onions turn translucent.

8. Now add 2 teaspoons finely chopped ginger, 2 teaspoons finely garlic and 2 to 3 slit green chillies.

9. Sauté for about 6 to 7 seconds. While sautéing, if the ingredients start sticking or the heat is too much, then reduce the sauté setting to low. Alternatively you can sprinkle some water and deglaze the pan.

10. Add 1 cup finely chopped tomatoes.

11. Mix well and begin to sauté the tomatoes. If the tomatoes start sticking, then sprinkle some water. Mix and continue to sauté.

12. Sauté till tomatoes soften and become pulpy.

13. Add the spice powders – ½ teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder. If you do not have kashmiri red chilli powder, then add 1 teaspoon sweet paprika or ½ teaspoon cayenne pepper or ½ teaspoon red chilli powder.

14. Mix very well and sauté for 3 to 4 seconds.

15. Add soaked chickpeas.

16. Mix very well and deglaze the pan. Add salt as per taste.

17. Add 3 cups water.

18. Press the cancel button and press the pressure cook button. Select high pressure and set the time for 30 minutes.

19. Once the pressure cooking is complete and after the beep is heard, wait for 12 to 15 minutes or more for natural pressure release (NPR). If steam is there, then lift the valve and do a quick pressure release (QPR). Check to see if the chickpeas are cooked and softened. If the chickpeas are al dente or undercooked, then pressure cook for 5 minutes more. Note that aged or old chickpeas will take a lot of time to cook.

19. Now press the cancel button again and press the sauté button setting the time to 10 minutes on normal mode.

20. Let the curry come to a simmer. Mash a few chickpeas before the curry starts simmering. This helps in thickening the gravy.

21. Simmer till you get the desired gravy consistency (which is neither thin nor very thick).

22. Then add 1 teaspoon garam masala powder and 1 teaspoon dry mango powder. If you do not have dry mango powder, then add ½ to 1 teaspoon lemon juice.

23. Mix well. Simmer for a minute. If the gravy becomes too thick, then add some water.

24. Serve Instant Pot Chana Masala garnished with some coriander leaves (cilantro) with a side of steamed rice, cumin rice, bread, dinner rolls, roti, puri or bhatura. Do serve with a side of some finely chopped onions, lemon wedges and green chillies (optional).

 

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Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Instant Pot Chana Masala (Without Chana Masala Spice Mix)

An easy and lightly spiced version of chana masala made in the Instant Pot. The recipe does not need the special chana masala spice blend.

Cuisine:north indian,punjabi

Diet:gluten-free,vegan,vegetarian

Servings (change the number to scale):4

(1 CUP = 250 ML)

  • Rinse and then soak 1 cup chickpeas overnight or for 8 to 9 hours in enough water. Later rinse the soaked chickpeas in running water for a couple of times. Drain all the water and keep aside.
  • Switch on the IP and press the sauté button setting the time to 12 minutes on normal mode. Keep all the ingredients ready before you begin.
  • Add oil in the steel insert and let it become hot (but not smoking hot).
  • Add the cinnamon, cloves, black cardamoms, tej patta, cumin seeds and carom seeds. Let them crackle and splutter.
  • Add onions and sauté them till translucent.
  • Now add finely chopped ginger, garlic and slit green chillies.
  • Sauté for about 6 to 7 seconds. While sautéing, if the ingredients start sticking or the heat is too much, then reduce the sauté setting to low. Alternatively you can sprinkle some water and deglaze.
  • Next add chopped tomatoes and sauté till they soften and become pulpy.
  • If the tomatoes start sticking, then sprinkle some water. Mix and continue to sauté.
  • Add turmeric and kashmiri red chilli powder. Mix very well and sauté for 3 to 4 seconds.
  • Add soaked chickpeas. Mix very well and deglaze the pan. Then add salt as per taste.
  • Add water and deglaze the pan if required.
  • Press the cancel button and press the pressure cook button. Select high pressure and set the time for 30 minutes.
  • Once the pressure cooking is complete and after the beep is heard, wait for 12 to 15 minutes or more for natural pressure release (NPR). If steam is there, then lift the valve and do a quick pressure release (QPR). Check to see if the chickpeas are cooked and softened. If the chickpeas are undercooked, then pressure cook for 5 more minutes.
  • Now press the cancel button again and press the sauté button setting the time to 10 minutes on normal mode.
  • Let the curry come to a simmer. Mash a few chickpeas before the curry starts simmering. This helps in thickening the gravy.
  • Simmer till you get the desired gravy consistency (which is neither thin nor very thick but medium or slightly thick consistency). Then add garam masala powder and dry mango powder. If you do not have dry mango powder, then add ½ to 1 teaspoon lemon juice.
  • Mix well and Simmer for a minute. If the gravy becomes too thick, then add some water.
  • Serve Chana Masala garnished with some coriander leaves (cilantro) with a side of steamed rice, cumin rice, bread, dinner rolls, roti, puri or bhatura. Do keep a side of some finely chopped onions, lemon wedges and green chillies.
  • Spicing: You can increase or reduce the spice powders, especially kashmiri red chilli powder. Do not increase the garam masala powder, but you can reduce the quantity. You can even add chana masala powder instead of garam masala powder.
  • Chickpeas: Use chickpeas which are fresh and in their shelf period. Avoid using aged or old chickpeas as they do not cook well and take a lot of time.
  • Tomatoes: You can use canned tomatoes in the recipe. Crush the canned tomatoes and add 1 cup of it. You can even add ½ cup of tomato puree if you do not have fresh tomatoes.
  • Onions: You can use both red onions or white onions.
  • Black Cardamoms: There is a slight smoky flavor in the chana masala due to Black Cardamoms. So it an essential ingredient. However, skip if you do not have black cardamoms. The smoky hints won’t be there, but still the chana masala will taste good.

 

Nutrition Facts

Instant Pot Chana Masala (Without Chana Masala Spice Mix)

Amount Per Serving

Calories 320 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 1g6%

Sodium 392mg17%

Potassium 585mg17%

Carbohydrates 39g13%

Fiber 12g50%

Sugar 8g9%

Protein 11g22%

Vitamin A 565IU11%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 12mg15%

Vitamin E 5mg33%

Vitamin K 9µg9%

Calcium 77mg8%

Vitamin B9 (Folate) 288µg72%

Iron 4mg22%

Magnesium 69mg17%

Phosphorus 198mg20%

Zinc 2mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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