A tangy and robust chickpea curry from Sindhi cuisine, with a unique dark gravy made from roasted spices and chickpea flour. It's a comforting dish, perfect with fluffy pooris or rice.
Prep15 min
Cook45 min
Soak480 min
Servings4
Serving size: 1 cup
270cal
7gprotein
35gcarbs
Ingredients
1 cup Kabuli Chana (Dried, soaked overnight or for at least 8 hours)
A quintessential Indian fried bread, Poori is a golden, puffy delight. Made from a simple whole wheat dough, it puffs up magically when fried, creating a hollow, soft, and slightly crisp bread perfect for scooping up curries like Aloo Sabzi or Chana Masala. A festive staple, this recipe guides you to make perfect, non-oily pooris every time.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Perfectly spiced Sindhi Chole with fluffy Poori - comfort food that's truly kid-approved and satisfying!
This sindhi dish is perfect for lunch. With 591.79 calories and 16.54g of protein per serving, it's a nutritious choice for your meal plan.
13gfat
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1.5 tsp Amchur Powder (Dried mango powder, essential for the tangy flavor)
0.5 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
4 cup Water (For pressure cooking)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Rinse the dried chickpeas thoroughly and soak them in a large bowl with ample water for at least 8 hours or overnight. Once soaked, drain the water completely.
2
In a pressure cooker, combine the soaked chickpeas, halved potato, 4 cups of fresh water, and 1 tsp of salt. For a darker color, you can add a tea bag tied in a muslin cloth. Secure the lid and cook on medium-high heat for 5-6 whistles, or about 20-25 minutes, until the chickpeas are very tender. Let the pressure release naturally. Do not discard the cooking water.
3
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds. Add the finely chopped onion and sauté for 7-8 minutes until it turns a deep golden brown.
4
Add the ginger paste and slit green chilies. Sauté for another minute until the raw smell of ginger disappears. Reduce the heat to low and add the besan (gram flour). Roast for 2-3 minutes, stirring constantly, until it emits a nutty aroma and darkens slightly. Do not let it burn.
5
Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds, then immediately pour in the tomato puree. Cook the masala for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
6
Once the masala is cooked, carefully transfer the cooked chickpeas and potatoes along with all their cooking water into the pan. Remove the tea bag if you used one. Add the amchur powder, garam masala, and the remaining 0.5 tsp of salt. Stir well to combine.
7
Using the back of your ladle, gently mash the cooked potato halves and about 1/4 cup of the chickpeas against the side of the pan. This will naturally thicken the gravy and give it a creamy consistency.
8
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-15 minutes for the flavors to meld together. The gravy will thicken further. Check for seasoning and adjust salt if needed.
9
Turn off the heat and garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving. Serve hot with pooris, bhature, or steamed basmati rice.
244cal
9gprotein
47gcarbs
4gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Sooji (Fine semolina, for extra crispiness.)
0.75 tsp Salt (Adjust to taste.)
2 tsp Neutral Oil (For kneading into the dough.)
0.75 cup Lukewarm Water (Adjust as needed to form a stiff dough.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta (whole wheat flour), sooji (semolina), and salt. Whisk them together to ensure even distribution.
Add 2 teaspoons of oil to the flour mixture. Using your fingertips, rub the oil into the flour until it resembles coarse breadcrumbs. This step helps in making the pooris soft.
2
Knead to a Stiff Dough
Gradually add lukewarm water, a little at a time, and start gathering the flour to form a dough.
Knead for 8-10 minutes to develop the gluten. The final dough should be firm, stiff, and smooth—tighter than a chapati dough. A stiff dough is crucial to prevent the pooris from absorbing too much oil.
3
Rest the Dough
Cover the kneaded dough with a damp cloth or a lid and let it rest for 20-30 minutes. This allows the gluten to relax, making the pooris easier to roll and softer in texture.
4
Portion and Roll the Pooris
After resting, knead the dough again for 1 minute to make it smooth.
Divide the dough into 16 equal-sized small balls. Roll each ball between your palms to make it smooth and crack-free.
Lightly grease your rolling pin and surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality.
Take one dough ball and roll it into an even circle about 3-4 inches in diameter and about 2-3 mm thick. Ensure the thickness is uniform for even puffing.
5
Heat the Oil for Frying
Pour about 2-3 inches of oil into a deep, heavy-bottomed pan (kadai) and heat it over a medium-high flame.
To check if the oil is ready, drop a tiny piece of dough into it. If the dough sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature (around 180-190°C or 350-375°F).
6
Fry the Pooris
Gently slide one rolled poori into the hot oil. It will sink for a moment and then float to the surface.
As it floats up, use the back of a slotted spoon to gently press down on the poori. This pressure helps it to puff up completely.
Once puffed (which takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
Remove the poori with the slotted spoon, letting the excess oil drip back into the pan. Place it on a wire rack or a plate lined with paper towels to absorb any extra oil.
7
Serve Immediately
Repeat the frying process for the remaining dough balls, ensuring the oil temperature is maintained. Fry one poori at a time for best results.
Serve the pooris hot and puffy with your favorite curry, such as Aloo Sabzi, Chana Masala, or with Shrikhand for a festive meal.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
