Choley and Puri
Here is recipe of flavourful and delicious Chole and Puri recipe
Ingredients
For the Choley (Chickpea Curry):
- 2 Cinnamon sticks
- 4-5 Cloves
- 4-5 Green cardamoms
- 1 tsp
Black peppercorns (Sabut Kali Mirch)
- ½ tbsp Cumin seeds
- 1 tbsp 1 tbsp Coriander seeds
- 1 1 Black cardamom
- 2 2 Kashmiri red chillies
- 3-4 Dried 3-4 Dried red chillies
- 2
Bay leaves
- 1½ tsp
Fennel seeds
- 3-4 tbsp
Cooking oil
- ½ tbsp Cumin seeds
- 2-3 Medium Onions finely chopped
- ½ tsp Turmeric powder
- 1 tsp Himalayan pink salt or to taste
- 1½ tsp Dried mango powder
- 1 tsp Dried fenugreek leaves
- 1 tsp 1 tsp Red chili powder
- 1 cup Warm water
- 1½ cups Pureed tomatoes
- 2 tbsp Ginger-garlic paste
- 2 cups Boiled chickpeas
- 1½ cups Chickpea water
- 1 cup 1 cup Water or as required
- 1-2 tbsp Fresh chopped coriander
- 2-3
Green chilies
- Half Ginger for garnishing
- ½ cup Yogurt
- ¼ cup Semolina
- 2½ cup All-purpose flour
- 1 tsp Himalayan pink salt
- ½ tsp Baking powder
- 1 tsp 1 tsp Cooking oil
- ½ cup Water or as required
- 1 tsp Cooking oil for greasing
- Cooking oil for frying
Instructions
For the Choley (Chickpea Curry):
- In a frying pan, add the cinnamon sticks, cloves, green cardamom, black peppercorns, cumin seeds, coriander seeds, black cardamom, Kashmiri red chillies, dried red chillies, bay leaves, and fennel seeds. Mix well and dry roast on low flame for about 2-3 minutes, until fragrant.
- Let the roasted spices cool down. Once cooled, transfer them to a grinder jug and grind into a fine powder. Set aside.
- Heat 3-4 tbsp of cooking oil in a wok. Add carom seeds and cumin seeds, and mix well. Add the finely chopped onions and fry them until light golden brown.
- To the cooked onions, add the prepared spice mix (2 tbsp or to taste), turmeric powder, pink salt, dried mango powder, dried fenugreek leaves, and red chili powder. Mix everything well and cook for 2-3 minutes.
- Gradually add warm water and mix well. Let it cook on low flame for 2-3 minutes to let the flavors meld.
- Add the pureed tomatoes and ginger-garlic paste. Stir everything together and cook on medium flame for about 4-5 minutes, until the oil starts to separate from the mixture.
- Add the boiled chickpeas to the wok, along with chickpea water and 1 cup of water (or as needed to adjust consistency). Mix well and cook on low flame for 8-10 minutes.
- Once the curry thickens, mash slightly with a masher to enhance the consistency. Add chopped fresh coriander and green chilies. Cover and cook for another 1-2 minutes.
- Garnish with more fresh coriander and serve hot with puris.
For the Puri:
- In a large bowl, mix yogurt and semolina. Cover and let it rest for about 5 minutes. Then, add all-purpose flour, pink salt, baking powder, and cooking oil. Mix well.
- Gradually add water to form a smooth, stiff dough. Grease the dough lightly with 1 tsp of oil, cover, and let it rest for 30-40 minutes.
- After the resting period, knead the dough again until smooth. Take small portions of dough (about 1 tbsp each), and roll them into small balls. Flatten the balls slightly with your fingers and use a rolling pin to roll them out into small, round discs.
- Heat enough oil in a wok for deep frying over medium flame. Fry the puris one by one, pressing them gently to help them puff up. Fry until golden and crispy.
- Drain the fried puris on paper towels and serve hot with the prepared chole.