Chole Puri* Recipe

Soak and cook chickpeas

If using dried chickpeas: rinse 2 cups dried chickpeas and soak in plenty of water overnight (8–10 hours). Drain, then place in a large pot with 6 cups fresh water and the bay leaf. Add a tea bag or 1/2 tsp baking soda if using (this helps soften and darken the chickpeas). Bring to a boil, reduce heat and simmer 50–70 minutes until tender, skimming foam. Reserve 1 cup of the cooking liquid and drain the rest. If using canned: drain and rinse 2 cans (about 3 cups) and set aside; use 1 cup water for the gravy.

Prepare masala base

Heat 3 tbs oil in a deep skillet or saucepan over medium heat. Add chopped onion and sauté until golden brown, about 8–10 minutes. Stir frequently to avoid burning. Add minced garlic, minced ginger (or 1 tsp ginger-garlic paste) and slit green chili; sauté 1–2 minutes until aromatic.

Build the curry

Add chopped tomatoes and cook until they break down and oil starts separating from the masala, about 6–8 minutes. Stir in coriander powder, cumin powder, turmeric, red chili powder and salt. Cook the spices 1–2 minutes to bloom their flavors.

Combine chickpeas and simmer

Add the cooked (or canned) chickpeas to the masala and pour in 1 cup reserved cooking liquid (or water). Bring to a simmer, reduce heat to low and simmer gently 15–20 minutes so the chickpeas absorb flavors and the gravy thickens. Mash a few chickpeas gently with the back of a spoon to slightly thicken the sauce. If gravy is too thick, add up to 1/2 cup more water to reach desired consistency.

Finish and season

Stir in garam masala and amchur (or 1 tsp lemon juice). Taste and adjust salt and tang. Garnish with chopped cilantro. Keep warm until serving.

Make the dough

In a bowl, mix 2 cups whole wheat flour, 2 tbs semolina (optional) and 1 tsp salt. Rub in 1 tsp ghee or oil until mixture is crumbly. Gradually add warm water, mixing to form a firm but pliable dough. Knead 6–8 minutes until smooth. Cover with a damp cloth and rest 20–30 minutes.

Shape the puris

Divide dough into 12 equal portions (about 30–35 g each) and roll into smooth balls. Lightly flatten a ball and roll out on a lightly floured surface to a 3.5–4 inch (8–10 cm) circle, about 1.5–2 mm thick. Keep other dough covered to prevent drying.

Fry the puris

Heat 3 cups oil in a deep heavy-bottomed pan to 180–190°C (350–375°F). To test, drop a small piece of dough — it should sizzle and rise immediately. Slide one puri into the hot oil; press gently with a slotted spoon so it puffs. Flip once it puffs and cooks golden, about 20–30 seconds per side. Remove onto paper towels to drain. Repeat with remaining puris, keeping the oil temperature steady. Serve immediately for maximum puff and crackled surface.

Place one large freshly fried puri on a plate. Spoon a generous portion (about 1/2 to 3/4 cup) of hot chole onto the puri or serve chole in a bowl for scooping. Add a small spoonful of pickle to the side or on top, a few slices of red onion, a squeeze of lemon, and garnish with cilantro. Serve the puri crisp and puffed; if puris were made ahead and lost some puff, reheat briefly in a hot oven or on a tawa to crisp before serving.