Chole Puri

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.

6. 6
   garnish

   Finish the chole with cilantro.

7. 7
   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.
8. 8
   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.
9. 9
   serve

   Serve the chole hot with puris.

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