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Home Dish Chanar Daler Puli Pitha (Bengali Split Chickpea Dumplings)

Chanar Daler Puli Pitha (Bengali Split Chickpea Dumplings)

Name: How to cook Chanar Daler Puli Pitha (Bengali Split Chickpea Dumplings) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15 dumplings
Cuisine: Us

Introduce

Chef :

Deepsikha Chakraborty

Chanar Daler Puli Pitha (Bengali Split Chickpea Dumplings)

#winter Back home, this Pitha is a must during winter, specially in Poush Sankranti (Makar Sankranti). This is nothing but dumplings made with split chickpeas, stuffed with grated coconut and jaggery and submerged into a syrup made with jaggey or sugar. A melt-in-mouth dish and a winter favoutite among Bengali households. The recipe may sound very easy, but all it needs to have a good understanding of the proportion and that comes from practice. Chanar Dal (Bengali split chickpea) being the main ingredient, does the magic and all purpose flour acts just as the binding agent. So, while mixing these two, just make sure that the proportion is correct – too much all purpose flour will make the dumplings hard and will effect the taste. Here’s how I made it.

Ingredient

Food ration :

15 dumplings

Cooking time :

45 minutes

For

The Stuffing:

1.5 cup

grated coconut

3/4 cup

grated patali gur (date palm jaggery)

1/2 tsp

cardamom powder

For

The Dumpling Dough:

1.5 cup

split chickpeas

1/2 cup

all purpose flour (maida)

1/2 tsp

salt

For

Frying:

As needed

refined oil for deep frying

For

The Syrup:

1 cup

sugar

2.5 cup

water

Cooking instructions

* Step 1

Soak the chickpeas overnight. Pressure cook the chickpeas for 2 whistles. Let the pressure cool down completely.

* Step 2

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.

* Step 3

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.

* Step 4

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.

* Step 5

Make a fine paste of the boiled chickpeas. The paste will be thick and tight and that is ok.

* Step 6

Add all purpose flour and salt with the chickpea paste (as mentioned in "For The Dumpling Dough" section) and knead a smooth dough.

* Step 7

Note: don’t use extra water to knead the dough. The moisture present in the chickpea paste is sufficient enough.

* Step 8

Once the dough is done, cut small balls from the dough. With the help of your fingers, press the balls to make bowl shapes.

* Step 9

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.

* Step 10

Once the dumplings are ready, keep them aside.

* Step 11

In a pan. heat sufficient oil for deep frying. Pour the dumplings and deep fry till they turn golden brown.

* Step 12

Remove them to a tissue paper spread vessel and keep aside. Allow them to cool down to the room temperature.

* Step 13

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.