Chole Puri Recipe
Chef's favourite breakfast: chole (chickpeas), pickles (which are pickles) and one giant, crackled, puffy puri.
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Ingredients
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Chole (Chickpeas)
Puri
Pickles
Method
Chole Preparation
- 1
Soak Chickpeas
Rinse the dried chickpeas under cold water and soak them in enough water for at least 8 hours or overnight.
- 2
Cook Chickpeas
Drain the soaked chickpeas, then add them to a pressure cooker with 3 cups of water and a pinch of salt. Cook for about 15-20 minutes or until soft. Release the pressure and set aside.
- 3
Prepare the Masala
In a large pan, heat a tablespoon of oil over medium heat. Add cumin seeds and let them splutter. Add the chopped onions and sauté until golden brown.
- 4
Add Ginger-Garlic and Tomato
Stir in the ginger-garlic paste and sauté for about 1 minute. Then, add the pureed tomato and cook until it thickens.
- 5
Spice it Up
Add turmeric powder and chole masala. Mix well and cook for another 2-3 minutes.
- 6
Combine Chickpeas
Add the cooked chickpeas to the pan along with some water to adjust the consistency. Simmer for 10 minutes and garnish with fresh coriander leaves.
Puri Preparation
- 7
Make the Dough
In a mixing bowl, combine the all-purpose flour, semolina, and salt. Gradually add water to form a soft dough. Knead well and let it rest for 20-30 minutes, covered with a damp cloth.
- 8
Roll and Fry Puris
Divide the dough into small balls. Roll each ball into a small circle (about 4 inches in diameter) with a rolling pin. Heat oil in a deep pan over medium heat. Once hot, carefully slide in the rolled puris and fry until they puff up and turn golden brown on both sides. Remove and drain on paper towels.
Serving
- 9
Plate and Serve
Serve the hot chole with puffy puris on the side, accompanied by a jar of mixed Indian pickles.
