Looking for a different deep fried snacks for your evening snacks, dont forget to check my today’s post.I have crossed this delicious, yeasted dumplings while googling for an easy breezy deep fried snacks. And the stuffing caught my attention as it calls for our famous Bengal gram aka Channadal. And the best part of this dish is the stuffing, its completely spiced with our Indian spice powders. Obviously, why should i think twice to give a try to this popular and well known Mauritian street food. I gathered all the ingredients to make this channa puri which is completely different from our Indian snacks. As i told earlier, Channa puri is prepared with a spiced channa dal stuffing and a yeasted batter. Though this recipe may sounds bit long to prepare, trust me this dumplings are dangerously delicious to munch.

Channa Puri, Channadal Yeasted Dumplings

Am running this week’s blogging marathon with ‘Deep fried Love’ as theme, and after posting a decadent donuts and crispy masal vada, here comes an another interesting deep fried beauties.Channa puri is considered as the Best street food of Mauritius island. Excellent to munch while the weather is down, these channa puri are extremely delicious. As much as most of the street foods, this channa puri gets vanished very much easily and the locals just adore this deepfried beauties with chilly paste or rougaille, an another special Mauritian food. Most of the channa puris are prepared with a simple channadal stuffing, however you can make a channadal-potato stuffing for dishing out these cuties as well. And mine is channadal- potato filled dumplings, which can be enjoyed hot with a cup of coffee or tea.

Channadal Dumplings, Channa puri

1+1/ cup All purpose flour
1 tsp Instant yeast

Bengalgram stuffing:
1cup Chana dal/Bengal gram (washed)
2 Potatoes (cooked)
1 Onion (thinly chopped)
1/2tsp Garam masala powder
1/4tsp Cumin powder
Oil for deep frying

In a bowl, take the flour, salt, instant yeast, slowly add the luke warm water and mix everything to make a thick batter.

Cover the bowl with a kitchen towel or cling film and allow to rise for 2hours.

Take the channadal in a pressure cooker and add enough water to cover.

Close the lid of your pressure cooker for three whistles.

Open the cooker, and strain the water from the channa dal.

Heat oil in a pan over medium heat. Add the onions, and fry them until they turns transculent, add in the cumin powder and garam masala.

Mauritian Channa Puri

Add the cooked dal, mashed potato and cook everything for a while, mash the dal while cooking.

Put off the stove and let the dal mixture cool completely. Make small balls from the mixture.

Once the batter gets doubled in volume, mix it well with your hands. Meanwhile heat enough oil for deep frying.

Dip the dal balls one at a time into your batter.

Coat well with the batter. Carefully take the coated ball out of the batter and drop them to hot oil.

Fry until the dumplings turns golden brown.

Mauritian Channa Puri, Channadal Potato Dumplings


Leave a Reply

Your email address will not be published.

Baking Simplified
4 Baking Tips the Pros Know
Subscribe today and receive this quick guide right to your inbox:
Hi, I’m Amanda
I love to bake, and I love to eat, welcome to my blog! Here you'll find recipes, baking tips, and more.