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Flavorful Chole Puri Recipe: A Perfect North Indian Feast

Chole Puri Recipe

Chole Puri is a North Indian dish made with spicy chickpea curry and puffed puris. It’s perfect for celebrations, weekend brunch, or a hearty breakfast.
Prep Time 30 minutes
Cook Time 45 minutes
chole soaking time 8 hours
Total Time 9 hours 15 minutes
Course Breakfast, Main Course
Cuisine North Indian
Servings 4
Calories 330 kcal

Equipment

  • Pressure cooker or large pot
  • Frying pan
  • Rolling Pin
  • Spatula

Ingredients
  

For Chole:

  • 1 cup dried chickpeas (soaked overnight)
  • 2 tbsp oil
  • 1 onion (finely chopped)
  • 2 tomatoes (pureed)
  • 2 green chilies (slit)
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp amchur (dry mango powder)
  • Salt to taste
  • Fresh coriander for garnish

For Puri:

  • 2 cups whole wheat flour
  • 1/2 tsp salt
  • Water as needed
  • Oil for deep frying

Instructions
 

Prepare the Chole Curry:

  • Cook the soaked chickpeas in a pressure cooker with salt and water until soft.
  • Heat oil in a pan and add cumin seeds.
  • Add chopped onions and sauté until golden.
  • Stir in the tomato puree, turmeric, red chili powder, and garam masala. Cook for 5 minutes.
  • Add the cooked chickpeas and simmer for 10 minutes. Sprinkle with amchur powder and adjust seasoning.

Make the Puri Dough:

  • In a bowl, combine whole wheat flour and salt.
  • Gradually add water to form a stiff dough. Let it rest for 10 minutes.

Roll and Fry the Puris:

  • Divide the dough into small balls and roll them into thin discs.
  • Heat oil in a pan over medium heat. Fry the puris until golden and puffed.

Serve Hot:

  • Serve the chole with freshly fried puris. Garnish with chopped coriander and lemon wedges.

Notes

  • Variation: Add boiled potatoes to the chole for a richer curry.
  • Storage: The curry can be refrigerated for up to 2 days.
  • Serving Tip: Enjoy with yogurt and pickles for the perfect meal.
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