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.
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.
