Chole Puri* Recipe

Soak and cook chickpeas

If using dried chickpeas: rinse 2 cups thoroughly, then soak in plenty of water for 8 hours or overnight. Drain and rinse. Place soaked chickpeas in a pressure cooker with 6 cups fresh water and 1/2 teaspoon salt. Cook 4–5 whistles (about 20–25 minutes) until tender but not mushy. If using canned chickpeas: drain and rinse, skip cooking step, and reserve about 1 cup of the canning liquid or water for the curry.

Prepare the base

Heat 3 tbs oil or ghee in a heavy skillet or pot over medium heat. Add 1 tsp cumin seeds and 1 bay leaf; let them sizzle for 15–20 seconds. Add 1 cup finely chopped onion and sauté until golden, about 6–8 minutes. Add 1 tsp ginger paste and 1 tsp garlic paste; cook 1 minute until fragrant.

Build the masala

Add 1 cup chopped tomato (or canned crushed) and cook until oil begins to separate and tomatoes reduce, about 6–8 minutes. Stir in 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp red chili powder, and 1 tsp salt. Cook 1–2 minutes to bloom the spices.

Combine chickpeas and simmer

Add the cooked or canned chickpeas (including about 1 cup cooking liquid or water). Bring to a gentle boil, reduce heat and simmer 10–15 minutes to let flavors meld and the sauce thicken slightly. If the gravy is too thin, mash a few chickpeas against the side of the pot to thicken. Stir in 1 tsp garam masala and 1 tsp amchur (or lemon juice) in the last 2 minutes of cooking. Adjust salt and spices to taste.

Finish

Turn off heat and stir in 2 tbs chopped cilantro. Keep covered until ready to serve.

In a small pan, heat 1 tbs oil or ghee over medium heat. Add a pinch of asafoetida (if using), 1 tsp cumin seeds and 1 whole dried red chili. Let cumin crackle, then immediately pour this tempering over the cooked chole. Cover and rest 3 minutes before serving to let aroma infuse.

Place 1/2 cup mixed Indian pickles in a small bowl. Toss 1/2 cup thinly sliced red onion with a squeeze of lemon and a pinch of salt; let sit for 5 minutes. Keep cilantro leaves ready for garnish.

Make the dough

In a large mixing bowl combine 2 cups all-purpose flour, 2 tbs fine semolina (optional), and 1 tsp salt. Add 1 tsp oil and rub into the flour until mixture is crumbly. Gradually add about 3/4 cup water, mixing with your hand to form a stiff but pliable dough. Knead 4–5 minutes until smooth. Cover with a damp cloth and rest 20–30 minutes.

Roll puris

Divide dough into 10–12 equal golf-ball sized portions. Keep covered so they don't dry. Lightly dust a rolling surface with flour and roll each ball into a 4–5 inch diameter circle, about 1.5–2 mm thick. Do not roll too thin. Stacked or rolled unevenly will not puff well.

Heat oil

Warm 3 cups oil for deep frying in a heavy-bottomed kadhai or saucepan over medium-high heat. Oil should be around 350–375°F (175–190°C). To test, drop a small piece of dough — it should rise to the surface immediately and puff.

Fry puris (to get a single large puffed puri)

Gently slide one rolled puri into the hot oil. Using a slotted spoon, press lightly so steam forms under the puri and it puffs. Fry for about 10–20 seconds, flip and fry the other side until evenly golden and puffed, about another 10–20 seconds. Remove and drain on paper towels. For a giant puri, roll slightly larger (about 6–7 inches) and fry same way but monitor carefully for even cooking. Repeat with remaining dough, keeping cooked puris covered with a clean cloth to stay soft.

Serve

Serve the chole hot with one giant crackled, puffy puri per person (or more as desired), pickles, and onion salad. Spoon chole into a bowl, garnish with cilantro, drizzle with the tempering, and accompany with pickles and onions.