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  • Writer's pictureDEVANSHI DOSHI

Jain Cholar Pooriyan

Author: Jain Recipes Category:- Starter , Cuisine: Indian

Yields: 4 Serving

Difficulty: Medium

Prep Time: 8 Hours

Cook Time: 30 Mins

Total Time: 8 Hour 30 Mins


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


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.

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