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Chana Patorey By Chef Harpal Singh Sokhi

Harpal Singh Sokhi
Chana Patorey is another gem from the city of Rawalpindi that gave us Pindi Chole. Chef Harpal Singh Sokhi shares the recipe in detail.

Serves

3

Cooking Time

10-20 Min

Meal Type

snacks

Preparation Time

10-15 Min

Difficulty

MEDIUM

View step by step

INGREDIENTS

  • For the dough

    • 1 ½ cup all-purpose flour

    • 1/2 tsp carom seeds

    • salt to taste

    • 1 tbsp sugar

    • 1 tsp baking soda

    • 1 tsp baking powder

    • 2 tbsp curd

    • 3-4 tbsp milk

  • For stuffing

    • 1 cup boiled split Bengal gram

    • 2 tbsp oil

    • 1 tsp asafoetida

    • 2 tsp mustard seeds

    • 1 tsp cumin seeds

    • 3-4 chopped green chillies

    • 1 tsp dry mango powder

    • 1 tsp cumin powder

    • 2 tsp corainder powder

    • 1 tsp chaat masala

    • salt to taste

    • oil for frying

PREPARATION

  1. 1

    In a parat, mix together maida, carom seeds, salt, sugar, baking soda, baking powder, curd and milk and make a dough.

  2. 2

    Pour some oil on the dough and cover the dough with a wet muslin cloth.

  3. 3

    For the stuffing, grind the boiled chana dal. Heat oil in a pan. Now add asafoetida, mustard seeds, cumin seeds, chopped green chillies, ground chana dal, dry mango powder, cumin powder, coriander powder, chaat masala and salt to it.

  4. 4

    For making patorey, take a dough ball, fill it with the stuffing and roll it.

  5. 5

    Fry patorey one by one.

  6. 6

    Serve Chana Patorey with curd, pickle, and green chutney.

STEP BY STEP