How to make Jain Cholar Pooriyan - Jain cholay stuffed pooris – absolutely delicious.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Refined flour (maida) (मैदा)

Cuisine : Indian

Course : Snacks and Starters

Jain Cholar Pooriyan Recipe Card

Jain Cholar Pooriyan
Print

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Jain Cholar Pooriyan checkout Falafel, Chane Ke Chops, Falafel With Tahina Sauce, Baked Chana Tikki . You can also find more Snacks and Starters recipes like Brown Bread Upma, Crisp Prawn Toast With Cucumber, Chilli And Sesame, Mushroom And Corn Rolls, Olive Fingers.

Prep Time : 8-10 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Jain Cholar Pooriyan Recipe

  • Chickpeas (kabuli chana) soaked overnight and boiled 1 cup

  • Refined flour (maida) 1 cup

  • Ghee 3 tablespoons

  • Salt to taste

  • Kashmiri red chillies soaked 4-5

  • Green chillies 1-2

  • Oil 2 tablespoons + to deep fry

  • Cumin seeds 2 teaspoons

  • Dried ginger powder (soonth) 1 teaspoon

  • Raw banana boiled and roughly chopped 1 cup

  • Garam masala powder 1 teaspoon

  • Dried mango powder 1 teaspoon

  • Dried pomegranate seeds (anardana) 1 teaspoon

Method

Step 1

Put refined flour, two tablespoons ghee, salt and sufficient water and knead into stiff dough. Cover and set aside for fifteen minutes.

Step 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.

Step 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.

Step 4

Add garam masala powder, salt, dried mango powder and dried pomegranate seeds and mix.

Step 5

Mash the mixture with a masher in the pan itself and continue to cook for two to three minutes.

Step 6

Add remaining ghee and mix well. Switch off the heat and set aside.

Step 7

Heat sufficient oil in a kadai.

Step 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 toseal. Further roll out into thick poori.

Step 9

Slide each poori into hot oil and deep-frytill crisp and golden brown. Drain on absorbent paper.

Step 10

Serve hot with green chutney.