Harpal Singh Sokhi
Chana Patorey is another gem from the city of Rawalpindi that gave us Pindi Chole. Chef Harpal Singh Sokhi shares the re ... Read More
Preparation Time
10-15 Min
Cooking Time
10-20 Min
Meal Type
snack
Difficulty
MEDIUM
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
In a parat, mix together maida, carom seeds, salt, sugar, baking soda, baking powder, curd and milk and make a dough.
Pour some oil on the dough and cover the dough with a wet muslin cloth.
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.
For making patorey, take a dough ball, fill it with the stuffing and roll it.
Fry patorey one by one.
Serve Chana Patorey with curd, pickle, and green chutney.
Chana Patorey is a popular dish from Rawalpindi. It is made with stuffing made from peas soaked overnight. Unlike Chana Bhatura, where whole chick peas are used and made in to a gravy, in Patorey, they are ground and fried with whole and dry spices and stuffed in dough and deep fried.
The Chana Patorey served with curd, pickles and chutney are a wholesome meal by itself as it is nutritious, and tasty.
