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…


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
Salt as per taste
2  tsp chilly powder 
1 tsp cumin seeds ( jeera)
2 tsp of chole masala

  • 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

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

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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