Chole Puri (Spicy Chickpeas and Indian Fried Bread), is a popular Punjabi (north Indian state) recipe which is loved throughout India and everywhere else, where Indian food has reached.
Is it Chole Bhature or Chole Puri?
Traditionally, Chole or Chana masala goes with Bhatura (or fermented Indian fried puffy bread made with all purpose flour). Alternatively, it’s also served with Puris (Indian fried puffy bread made with whole wheat flour), parathas (indian flatbread), bread, dinner rolls, etc.
Other Recipes You May Like: Dal Makhani, Paneer Makhani, Chicken Tikka Kebab, Paneer Tikka Kebab
Are Chickpeas good for health?
Chickpeas (or Garbanzo beans) are vegetarian friendly source of proteins. Its a rich source of fiber that helps keep your colon healthy. Additionally, it contains Manganese and folate for bone development and wound healing.
What is Chana masala?
Chole or Chana masala, consists of onions, tomatoes ,other condiments and Indian spices, simmered and combined with soaked and cooked chickpeas.
Chole – Puri (Spicy Chickpeas and Indian Fried Bread)
For Chole or Chana masala
- 3/4 cup Chickpeas
- 1/2 Red Onion chopped
- 2 tbsp Tomato paste or 2 medium sized tomatoes chopped
- 1 tsp Ginger garlic paste
- 5-6 cloves
- 4-5 whole cardamon use the pods
- 2 bay leaves medium sized
- 1/4 tsp cinnamon
- 1 1/2 tsp Red chilli powder
- 1/4 tsp Turmeric
- 1 tsp Amchoor dried mango powder. If unavailable, use 2 tbsp lemon juice to substitute
- 1 tsp Anardaana pomegranate seed powder. If unavailable, use lemon juice to substitute
- 1 tsp Cumin seeds
- 2-3 tsp Chole masala available in Indian grocery stores. If unavailable use coriander powder, black pepper powder and garam masala to substitute.
- 2 tbsp cooking oil
- 2 nos Green chili or Thai Green chili
- 1 bunch Cilantro chopped
- Salt to taste
- 2 cups Whole wheat flour
- Water as required for kneading
- cooking oil for kneading and frying
Chole or Chana masala
- Wash and soak chickpeas overnight or for 6-7 hours. Discard the water and pressure cook for 3 whistles. Using a colander, drain excess water and keep the beans aside.
- If not using a pressure cooker, boil 4 cups of water in a large sauce pan or kettle with lid. Add the beans and cook for 45-50 minutes, until the beans are soft. Using a colander, drain excess water and keep the beans aside.
- Take a medium sized pot and heat oil. Add bay leaves, cumin seeds, cloves, cardamom, cinnamon powder and cook for 30 seconds. Now add chopped onions and cook until it turns pink and translucent.
- Add ginger garlic paste and cook for a minute. Next add red chili powder and turmeric and cook for a minute. Add the tomato paste (or chopped tomatoes).
- If using the raw tomatoes, cook until the water from the tomatoes dries and the oil leaves it’s sides.
- Now add Amachoor and Anardaana powders and cook for a minute. Add green chillies.
- Add the cooked beans and add water to get a gravy consistency.
- Add salt to taste and bring it to a boil. Now add the chole masala powder and let it cook for 15 minutes for all the flavors to soak in. Maintain the gravy consistency (for which you might have to add water).
- Remove from heat and transfer to a serving bowl. Garnish with chopped onions, cilantro and drizzle of lemon juice.
- In a large mixing bowl, add the flour, 1 tbsp oil and water to knead a firm dough.
- Alternatively, a food processor with kneading blade can also be used.
- Let the dough rest for 15 minutes.
- After 15 minutes, divide the dough into 15-18 equal balls.
- Heat a frying pan or ‘kadhai’ with sufficient oil for frying.
- Take one dough ball and roll out a flat 3-5 inch circle using a rolling pin. Use flour to dust if required.
- Once rolled, fry the puri in hot oil. Drain on an absorbent tissue/ cloth to remove excess oil.
- Repeat the same steps for the remaining dough balls.
- Enjoy the puris with Chole/ Chana masala!
- If you aren’t using Amchoor and Anardaana, use enough lemon juice/ tamarind pulp to add tartness and sourness.
- It’s always good to use a pressure cooker to cook your pulses and legumes as it’s energy and time efficient.
- The dough should be firm to get nice fluffy puris!
- Follow the recipe for Chana Masala only, if gluten-free.