Chana puri is one of the most popular street foods that you can find around the island. They are little balls of fried batter with Chana dhal stuffed into them. They are usually served with rougaille.
This is a little deep fried dough ball, filled with lentils. If you want to (and I strongly recommend you do), the vendor will break it open and drizzle a chutney over it. I had the most amazing Chana Puri at the market in Mahebourg, doused with The Best Ever Coconut Chutney. Street stalls that sell Chana Puri also sell all sorts of other deep fried snacks, go wild and taste one of each! They are usually around Rs 5 each (EUR 10c), so no need to hold back.
video care of Ivan Dragan
For the dough:
250g All-purpose flour
2 TSP Dry Yeast
1/4 TSP Sugar
Salt to taste
Around 250ml to 285 ml warm water
For the stuffing:
175 g of Gram dal (soaked for 1 hour)
1 Onion (medium)
1/4 TSP Turmeric
1/4 TSP Garam Masala
1 TSP Cumin Powder
2 TBSP Coriander
2 TBSP Spring Onion
360 ml Water
Salt to taste
oil for frying
In a glass jug mix the sugar with the lukewarm water and dry yeast. Let it sit for 5 minutes to activate the yeast.
Place the flour into a glass bowl and combine thoroughly the salt.
Now add the water and yeast and mix with a whisk to form a thick batter. Cover and allow to rest in a warm place away from direct sunlight for 6 hours.
To make the chat dhal, add the chopped onion to 1 tbsp of medium hot oil in a pan. Sauté until brown.
Now add the softened gram dhal, water, turmeric, and salt. Combine then cover and cook for 10 minutes on medium heat.
Stir the lower the heat and let simmer for a further 20 minutes
Once the water is reduced, add cumin powder and garam masala/ Mix and crush the Dahl with the back of a wooden spoon or use a potato masher.
Remove from the heat and allow to cool.
Once cool, add the chopped spring onions and coriander.
Mix in and roll into small balls
Prepare a deep saucepan and heat over medium heat (enough for deep frying)
One by one drop the Dahl balls into the batter then place them into the hot oil. Don’t overcrowd the pan so fry in batches.