How long does Puri Aloo with Chana (Light) keep in the fridge?

Puri Aloo with Chana (Light) keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Puri Aloo with Chana (Light) ahead of time?

Yes. Puri Aloo with Chana (Light) is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegan dishes taste better the next day once the masala has had time to meld.

What can I serve with Puri Aloo with Chana (Light)?

Classic pairings include pickle. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian VeganMain Medium

Puri Aloo with Chana (Light)

Name: Puri Aloo with Chana (Light)
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 3 servings
Cuisine: North Indian
Ingredients: 4 potatoes, cubed; 1 cup cooked chickpeas; 1 onion, chopped; 1 tbsp ginger-garlic paste; 2 tomatoes, pureed; 1 tsp Kashmiri chilli powder; 1 tsp garam masala; 1 tsp amchur; 1 tsp cumin seeds; 2 tbsp oil; 1.5 cup whole wheat flour; 0.5 tsp ajwain; 1 tbsp oil (in dough); 0.5 cup water (for dough); 1 tsp salt; 0.25 cup coriander, chopped

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Stovetop curry + roti-style puri

Time: 45 min
Serves: 3
Calories: 540 kcal
Protein: 18 g

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Method

1Squash and fold flour with ajwain, salt, oil and water into a firm dough; rest 15 minutes.
2Divide into 8 small balls, roll into thin discs; dry-tawa-cook with a few drops of oil till brown specks form.
3Heat oil for the curry, crackle cumin, brown onion 6 minutes.
4Add ginger-garlic, tomato puree, chilli powder, garam masala, salt; cook till oil rises.
5Add potato, chickpeas and 2 cups water; gently bubble 18 minutes till potato is tender.
6Finish with amchur and coriander; serve with the puris — a lighter take on Sunday breakfast.

About this recipe

Use oil instead of ghee; chickpeas push protein.

Ingredients

Method

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