SpiceNFlavors: Chole Puri

Monday, February 11, 2013

Chole Puri

Chole Puri

Chole Poori has been on my list to make for quite some time and on popular demand from my family members, I decided its high time that I make it. This recipe is simple and the result a mouth watering dish,prepared at home and loved by all. Chole poori is a popular dish in the Northern part of India.
Chole is garbanzo beans,cooked with spices and tomato's to give it that mouth watering taste.It is enjoyed with hot pooris (Indian puffed bread)

Chole
Ingredients
2 tins garbanzo beans (chole) (Open tin, drain out the water and keep aside)
1 medium onion chopped finely
2 medium tomatoes pureed
1 tsp ginger and 3 to 4 green chilies diced fine
3 to 4 cloves of garlic minced
2 tsp salt
1 tsp red chili powder
1/4 tsp turmeric powder
1 tsp Chole masala powder (available at Indian grocery store) Badhshah or MDH or any brand
1/2 small lemon freshly squeezed
1/4 tsp cumin seeds,1 bay leaf, 2 to 3 cloves, 1 inch cinnamon stick.
1/4 cup freshly chopped coriander leaves for garnish.
4 tbsp cooking oil.

Method:

1. Heat oil in a medium pan, add onions , add cumin seeds, saute till they appear golden brown.
2.Add in fresh ginger , garlic and green chilies. Next, add store bought chole masala powder.
Continue to stir on medium heating, adding tomato puree
3. Add in salt,red chili powder,turmeric and lemon juice.Add the strained chole. Allow to cook on low heat,adding 1 cup water. Cover and cook for another 10 to 15 minutes,till the chole appear well cooked, check for spices.
Garnish with freshly chopped coriander leaves and serve hot with pooris.

Chole Poori

Poori
2 cups wheat flour
1/4 cup oil
1/2 cup water, mixed with 1/2 cup milk to knead dough
16 oz vegetable oil for frying
1.Using a medium bowl, sieve wheat flour,add in 1/4 cup oil and slowly keep adding milk and water to knead a medium ,yet slight hard poori dough.
2. Divide the dough to make 25 to 30 golf sized balls.
3.Using a flat surface and medium rolling pin,roll out round 2 inch discs.
4.Heat 16 oz vegetable oil in a deep frying pan. As the oil gets hot,very carefully dip 3 to 4 rolled out poori into the oil and using a spatula lightly press on each poori,so they rise and deep fry on both sides ,for about 2 to 3 minutes till they appear crisp and golden color.