When I Cook! Chole & Puris

Chole Bhature is another one of my all time favorites!

A favorite among many!

Although I would've loved to cook the awesome combination of 'Chole Bhature', but unfortunately I don't do justice to cooking the bhature. So, instead, I paired the Chole with Puris.

Here it is, the recipe for 'Chole'.

• Ingredients:
• For The Chole:
• Chickpeas/Kabuli Chana, Soaked Overnight – 1 Cup (You Can This Substitute With Canned Chickpeas)
• 2 Tablespoon Garlic Cloves, Sliced
• 1 inch of Ginger, Julienned
• 5-7 Green Chili, Sliced
• 1 Onion, Chopped
• 1 Teaspoon Dried Mango Powder/Amchur 
• Salt as desired
• 1 cup/ 250ml Tomato Puree 
• 1 Teaspoon Turmeric Powder/Haldi Powder
• 1 Tablespoon Coriander Powder/Dhania Powder
• 2 Tablespoon Chole Masala
• 3 Tablespoon Oil or Ghee
• Whole Spices:
• Bay Leaf/tej Patta – 1
• Cinnamon Stick/Dalchini – 1 Stick
• Cloves/Laung – 2-3
• Star Anise/chakra Phool – 1
• Black Cardamom Pods/Badi Elaichi – 2
• Cumin Seeds (Jeera) – ½ Tsp
• For The Puris
• All-Purpose Flour/maida) – 1½ Cup
• Semolina/suji – ½ Cup
• Baking Powder – 1½ Tsp
• Sugar – 2 Tsp
• Salt To Taste
• Oil – 2-3 Tbsp
• Natural Yogurt – ½ Cup
• Warm Water As Needed
• Oil For Deep-Frying

• Preparation:
• Soak the Chole/Kabuli Chana overnight.
• For The Puris
• Combine the flour, semolina, oil, salt, sugar and baking powder and mix well.
• Add yogurt and mix well.
• Knead into a firm dough without using warm water.
• Apply little oil and cover it with a muslin cloth.
• Leave it for 2-3 hours.

• Cooking Method:
• For The Chole:
• Pressure cook the Chole/Kabuli Chana with water, salt, garlic cloves and whole spices for 4 whistles on high heat.
• Turn the heat to medium and pressure cook for about 15 minutes or until they are soft.
• Let the pressure come off. Discard the spices and tea bags and keep aside. Discard the tea bag.
• Heat 2 tbsp oil in a pan, add the cumin seeds and turmeric powder.
• When the seeds crackle, add ginger and sauté for a minute.
• Add onions and sauté till the onion is golden brown.
• Add amchur and anardana and cook for 2 minutes.
• Add tomato puree and mix well.
• Add coriander powder, chana masala, and green chilies.
• Mix well and cook for 5-6 minutes.
• Add tomato masala to the cooked chickpeas chana and mix well. Add some water if needed.
• Cook covered over low heat for 7-8 minutes. Turn off the heat and set aside.
• For The Puris:
• Divide it into 6-8 equal portions.
• Roll out into an oval shape.
• Heat oil in a pan.
• Deep fry till the Puris puff up and both sides are slightly golden brown in color. (Pressing the center lightly with a large frying spoon would help puri to puff up.) 
• Serving:

As you want it!

... xo ...

Subscribe on top, and get updates on the following;

Facebook: @WenICook

Instagram: Deepanker Attri | @thedreamer89 | Dee's Kitchen

YouTube: Deepanker Attri