Half an Hour to Preparing Perfect Chanar Daler Puli Pitha (Bengali Split Chickpea Dumplings)
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We hope you got benefit from reading it, now let's go back to chanar daler puli pitha (bengali split chickpea dumplings) recipe. To cook chanar daler puli pitha (bengali split chickpea dumplings) you only need 13 ingredients and 17 steps. Here is how you achieve that.
To cook an unforgettable Chanar Daler Puli Pitha (Bengali Split Chickpea Dumplings), below are the materials needed:
- Provide For of The Stuffing:.
- Use 1.5 cup of grated coconut.
- Get 3/4 cup of grated patali gur (date palm jaggery).
- Use 1/2 tsp of cardamom powder.
- Prepare For of The Dumpling Dough:.
- Get 1.5 cup of split chickpeas.
- Get 1/2 cup of all purpose flour (maida).
- Get 1/2 tsp of salt.
- Provide For of Frying:.
- Get As needed of refined oil for deep frying.
- Take For of The Syrup:.
- Use 1 cup of sugar.
- Take 2.5 cup of water.
After readying the ingridients, next you are good to cook your appetizing Chanar Daler Puli Pitha (Bengali Split Chickpea Dumplings) by following the instructions on this section:
- Soak the chickpeas overnight. Pressure cook the chickpeas for 2 whistles. Let the pressure cool down completely..
- Meanwhile, heat a pan and add all the ingredients mentioned in "For The Stuffing" section. On a low flame, stir until the ingredients mix properly and the coconut is little fried..
- The stuffing should be sticky such that if you compress, it should stick together. Once it’s done, add ghee and give a quick mix. Remove it from the flame and keep aside..
- Now, take out the boiled chickpeas for the pressure cooker. Drain the water and rub the chickpeas with a clean cloth to absorb the extra water. The more you absorb the water, the less you need to mix all purpose flour. The dumplings will become super soft this way..
- Make a fine paste of the boiled chickpeas. The paste will be thick and tight and that is ok..
- Add all purpose flour and salt with the chickpea paste (as mentioned in "For The Dumpling Dough" section) and knead a smooth dough..
- Note: don’t use extra water to knead the dough. The moisture present in the chickpea paste is sufficient enough..
- Once the dough is done, cut small balls from the dough. With the help of your fingers, press the balls to make bowl shapes..
- Now, stuff them with coconut stuffing and seal the edges to make half moon shaped dumplings. If possible, make design on the edges by curving them with your fingers..
- Once the dumplings are ready, keep them aside..
- In a pan. heat sufficient oil for deep frying. Pour the dumplings and deep fry till they turn golden brown..
- Remove them to a tissue paper spread vessel and keep aside. Allow them to cool down to the room temperature..
- Again, in a heavy bottom pan, add the ingredients mentioned in "For the syrup" section and bring it to a boil by stirring it. Lower the flame and cook it until the sugar gets dissolved and the consistency is little thick..
- The syrup should be rather runny and not too thick..
- Turn off the flame and cool it down to the room temperature..
- Once, both the dumplings and the syrup cool down to the room temperature, submerge the dumplings into the syrup and keep it for 2-3 hours..
- The Chanar Daler Puli Pitha is ready to be served now..
Recipe : Chanar Daler Puli Pitha (Bengali Split Chickpea Dumplings)
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