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Monday, 23 July 2012

Chole Puri

Chole puri, one of the most loved and delicious Punjabi recipe, cooked almost in every Indian home but the taste varies from home to home. I cooked it from my mom’s cook book. Let me share it with you guys...

Preparation time: 20 minutes required for boiling chole and grinding of ingredients. Add 10 minutes to make dough.

Cooking time: 10 minutes to cook chole and 15 minutes to make puri

What goes in it for making chole:

White chick peas (Kabuli chana), boiled- 250 gm
Tomato puree- 1 cup
Onion, grinded – 1 cup
Garlic-Ginger paste- 2 tbl spn
Pepper seeds- 6-7 piece
Cinnamon bark (Tej)- 6-7 small pieces
Cloves-6-7 nos
Cumin seeds- ¾ tbl spn
Dried Red Chilli- 6-7 chillies
Dried Mango powder (Aamchur powder)- 1 tbl spn
Dry coriander seeds- 1 tbl spn
Oil- 2 tbl spn
Curry leaves- 2 sprig (7-10 leaves)
Salt- to taste

What goes in for making dough:
Wheat flour- 2 cup
Ghee- 1 tbl spn
Water – about 1 glass

How did I make it:

Soak white chick peas in water overnight. This says chole puri requires planning in advance not on the spot.

Next day, pressure cook chick peas for 8-10 whistles with salt. Let it cool and mash only half portion of chole. Keep it aside.
(Foodies’ Note: This will give uniformity to chole and the masala will be mixed properly giving it yummy flavour). 

Let’s make the dough in a wide bowl. In the wheat flour, put a little ghee and then keep on adding water little by little till the dough becomes soft and pliable.

 Divide it into equal portions and make rounds. Keep them aside.

Also we will do preparation required to cook tempting chole. As it is said India is a land of spices, this can be very rightly seen while cooking chole.

In a grinder, put all the spices- pepper seeds, cinnamon bark, cloves, cumin seeds, red chillies, aamchur powder, coriander seeds & curry leaves. Grind them to get coarse masala.

Also make tomato puree, grind ginger and garlic to form fine paste and grind onions in a blender. I grinded most of the ingredients so as to get a nice uniform taste and colour in chole.

In a kadai, take oil. As it heats up, put spices powder. Sauté it for about 3 minutes. Add garlic-ginger paste and onion-tomato puree. Sauté it for next 3 minutes. As your kitchen fills up with desi aroma and the gravy gets brown in colour add chole to it. Season generously and let it cook for 7-10 minutes.

Make puris.

Serve chole with hot and soft puris. You can have onions or green chillies along with it. I had khamman with it. A perfect lunch for me- Chole puri and khamman...

Obviously you must be cooking it with different style and I am eager to hear that and try it too...

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