Chole Puri

Name: Chole Puri
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup chickpeas (dried, soaked overnight); 4 cup water (for pressure cooking chickpeas); 1 pcs tea bag (optional, for darker color while cooking chickpeas); 2 pcs onion (medium, finely chopped); 3 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 5 pcs garlic (cloves, minced); 2 pcs green chili (slit); 2 tbsp oil (for chole); 1 tsp cumin seeds; 1 pcs bay leaf; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 1 pinch dry mango powder; 0.5 tsp salt (divided for chole and puri dough); 2 tbsp cilantro (chopped); 1 tbsp lemon juice; 2 cup whole wheat flour (for puri dough); 2 tbsp semolina (for crisp puri texture)

RATING

4.7/5(198)

TASTE SCORE

10/10

A comforting North Indian combo of spiced chickpea curry and puffed whole wheat puris. The chole is rich with onion, tomato, and warm spices, while the puris fry up light and golden for a festive meal.

PREP

35m

COOK

50m

SERVES

1 CUP CHOLE AND 3-4 PURIS

524 cal

SERVINGS

METHOD · 9 STEPS

prep · ~480 min
Soak the chickpeas overnight.
Rinse the chickpeas well and soak them in plenty of water for at least 8 hours or overnight. Drain before cooking.
TIPA full overnight soak helps the chickpeas cook evenly and turn creamy inside.
pressure cook · ~35 min
Pressure cook the chickpeas.
1.Add soaked chickpeas and 4 cups water to a pressure cooker.
2.Add the tea bag if using for a deeper color.
3.Cook on medium heat until the chickpeas are very tender, about 20 to 25 minutes after full pressure.
4.Let the pressure release naturally, then discard the tea bag.
knead · ~20 min
Knead the puri dough.
Mix whole wheat flour, semolina, 1 teaspoon oil, and a small pinch of the salt. Add water little by little and knead into a stiff, smooth dough. Cover and rest for 15 minutes.
TIPKeep the dough firmer than roti dough so the puris puff and hold less oil.
saute · ~16 min
Cook the masala for the chole.
1.Heat 2 tablespoons oil in a pan over medium heat.
2.Add cumin seeds and bay leaf; let them sizzle for 20 to 30 seconds.
3.Add onion and cook until golden, 6 to 8 minutes.
4.Add ginger, garlic, and green chili; cook for 1 minute.
5.Add tomato, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, dry mango powder, and most of the remaining salt.
6.Cook until the tomatoes soften and the masala looks thick, 6 to 8 minutes.
TIPCook the tomato mixture well until it loses its raw smell; this gives the chole a fuller flavor.
simmer · ~12 min
Simmer the chole until thick.
Add the cooked chickpeas with some of their cooking liquid to the masala. Lightly mash a few chickpeas to thicken the gravy, then simmer for 10 to 12 minutes. Stir in lemon juice.
garnish
Finish the chole with cilantro.
prep · ~15 min
Roll the puris.
1.Divide the rested dough into 12 equal balls.
2.Keep the balls covered so they do not dry out.
3.Roll each ball into a small disc, about 4 inches wide.
4.Do not dust with too much dry flour or the oil will get cloudy.
fry · ~15 min
Fry the puris until puffed.
1.Heat oil for deep frying in a kadai over medium-high heat.
2.Slide in one rolled puri and gently press it with a slotted spoon until it puffs.
3.Flip and fry the other side for a few seconds until lightly golden.
4.Remove and drain well, then repeat with the remaining puris.
TIPThe oil should be hot but not smoking; if it is too cool, the puris turn greasy instead of puffed.
serve
Serve the chole hot with puris.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the chickpeas until very soft; slightly undercooked chana will stay grainy even after simmering in the masala.
2
Mash a small handful of cooked chickpeas into the gravy so the chole turns naturally thick and clings better to the puris.
3
Brown the onions well before adding tomatoes; that deeper base gives the chole its fuller dhaba-style taste.
4
Keep the puri dough stiff, not soft like roti dough, or the puris will absorb more oil and won't hold their puff.
5
Roll each puri evenly with no thin edges, since uneven thickness makes them puff patchily in the hot oil.
6
Fry one puri at a time and press gently only after it rises; overcrowding drops the oil temperature and makes them greasy.
7
Finish the chole with lemon juice only after simmering, so the tang stays bright instead of getting muted by cooking.