Chole Puri Recipe

For the Chole:

Prepare the Chickpeas:

• Soak dried chickpeas overnight in water. Drain and rinse.
• Pressure cook the chickpeas with water and a pinch of salt for 6-7 whistles (or boil them until soft). If using canned chickpeas, skip this step.

Make the Curry Base:

• Heat oil in a pan. Add cumin seeds and let them splutter.
• Add the chopped onions and sauté until golden brown.
• Stir in the ginger-garlic paste and cook for 1 minute until fragrant.

Add Tomatoes and Spices:

• Add the tomato puree and green chilies. Cook until the oil starts separating from the mixture.
• Add turmeric, red chili powder, coriander powder, cumin powder, and chole masala. Mix well.

Cook the Chickpeas:

• Add the boiled chickpeas (or canned chickpeas) to the pan. Mix to coat the chickpeas in the spice mixture.
• Add 2 cups of water and simmer for 10-15 minutes to let the flavors meld.
• Adjust salt and stir in amchur powder or lemon juice for tanginess.

Finish and Garnish:

• Sprinkle garam masala and garnish with chopped coriander leaves.

For the Puri:

Prepare the Dough:

• In a mixing bowl, combine whole wheat flour, salt, and oil.
• Gradually add water and knead into a firm yet pliable dough. Let it rest for 15-20 minutes, covered with a damp cloth.

Roll the Puris:

• Divide the dough into small, equal-sized balls.
• Roll each ball into a small circle (about 4-5 inches in diameter) using a rolling pin. Avoid using too much flour for dusting.

Fry the Puris:

• Heat oil in a deep pan or kadai until hot.
• Gently slide one puri into the hot oil. Press lightly with a slotted spoon to help it puff up.
• Fry until golden on both sides, then remove and drain on paper towels.
• Repeat for all puris.