Undoubtedly, Chole and Poori are one of India's favorite breakfast dishes of all times. So, we thought a little crash course by our expert Gujjuben aka Urmilaben Jamnadas Asher can be the perfect guide for making some delicious finger-licking Chole and Poori.
Here's what you need:
For Chole:
1 cup white chickpeas soaked overnight
3 cups of water
2 medium-sized onion and tomato
8-10 black pepper whole
1/4 tsp cumin seeds
5 cloves
1/2 tsp cinnamon
6 garlic cloves
4 Tbsp refined oil
2 bay leaves
Salt
Tumeric Powder
1 tsp red Kashmiri chilly
1 tsp chole masala
Coriander leaves
For Puri
1 cup wheat floor/ maida
1/4 tsp salt
2 tsp oil
1 cup oil for frying
To prepare the Chole, first boil the pre-soaked chole by adding 3 cups of water and 1/2 tsp salt. Let it cook till 4-6 whistles.
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Grate the tomatoes and onions for the paste.
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Separetly, put 8-10 black pepper corns, 1/4 tsp cumin, 5 cloves,1/2 inch cinnamon, and 6 cloves of garlic in a mortar and grind them together to make a powdered masala.
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Take 4 tbsp oil in a pan and heat it. Add cumin seeds, 1/4 tsp asafoetida, 2 bay leaves and onion paste, and let it cook for 5-7 minutes till the paste turns golden-brown.
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Add 1/2 tsp salt, 1/4 turmeric, freshly ground masala, tomato paste, 1 tsp red Kashmiri chili powder and 1 tsp chole masala. The gravy should be leaving oil by now. Lastly add chole, mix and cook for 5 minutes in the pan.
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Transfer the chole to a bowl and garnish with some corriander leaves.
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Next step is to make puri.
For the dough, add 1 cup wheat floor or maida in a bowl. Add 1/4 tsp and 2 tsp oil and knead the dough.
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Add water as needed. Make sure the dough is stiff and tight.
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Take one cup of oil and heat in the pan. Meanwhile, divide the dough into small balls.
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Flatten and roll the dough to make puris. Make sure they're not too thick or thin.
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Now fry one puri at a time in the oil till they are golden.
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Finally, the mouth-watering chole and puri are ready to be served!
(Photo: The Quint)
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