Indian

Recipe of chole puri or poori


Chole puri is one of the most popular Punjabi recipe which is now liked almost all over India.  My  best memories is the one i ate at a popular restaurant in Mumbai known as Cream Center .  where a large of mumbaities relish even today..! I enjoy eating hot chole with puris or kulchas  but they are  usually teamed with bhaturas…

INGREDIENTS:

1 ½ cup of  white chick peas ( kabuli chana) soaked overnight
2 medium sized finely chopped onions
1 medium sized chopped tomato.
½ inch piece of ginger finely chopped or crushed
2-3 cloves of garlic finely chopped or crushed  
½ tsp garam masala powder 
2 tsp amchur powder ( dry mango powder)
A pinch of turmeric powder
1 tbsp coriander (dhania) powder
1 tsp cumin seeds powder  (jeera  powder)
3 green chilies slit
Oil
Salt as per taste
2  tsp chilly powder 
1 tsp cumin seeds ( jeera)
2 tsp of chole masala


METHOD: 
  • Pressure cook kabuli chana with  salt and 3 -4 cups of  water  till its completely soft.
  • In a pan, heat oil & add cumin seeds, let it splutter.
  • Add ginger , garlic and onions & saute till its golden  brown , now add tomato and cook till it becomes soft.
  • Add chole masala, salt , turmeric powder, coriander powder, chilly powder,cumin powder, and green chilies and saute for a while.
  • Now add kabuli chana with its stock & mix well, and cook for few minutes.
  • Add dry kasturi methi crushed and amchur powder, let it simmer for 5 minutes until the gravy thickens and you get the desired consistency.

NOTE:  To get that dark brown colour to the chick peas ( chole), pressure cook the kabuli chana with 1 tea bag or tsp tea leaves, tied in a muslin cloth until its completely done, drain and keep aside, discard the tea bag.
PREPARATION TIME: 40- 45 minutes                                                                                                                     SERVES: 3 persons.

                               POORI / PURI

INGREDIENTS:
1 cuo whole flour ( gehun ka atta)
2 1/2 tbsp ghee or oil 
a pinch of salt 
oil for deep frying.

METHOD:
Combine the whole flour, 2 tbsp of  ghee or oil and salt and knead into a stiff dough using enough water.
Knead again with the remaining 1/2 tbsp of ghee or oil and cover and keep aside for 10 to 5 minutes.
Divide the dough into 12 equal portions and roll out each portion into 75 mm.  (3″ ) diameter round.
Heat the oil, and deep fry puri’s at a time till they turn golden brown colour from both the sides.
Drain on an absorbent paper and serve hot with chole. 

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