Chole Puri Recipe is the popular North Indian Breakfast Dish, which can be served as a fulfilled meal in lunch or dinner. Some people enjoy it as a Snack Dish as well. Chole / Chickpea or Garbanzo beans is a versatile legume, and it’s seeds are high in protein. I like the combo of Chole and Puri. Here Chole or Chana are simply made in the tasty gravy of onion and tomatoes and then served with hot and fluffy puri.
I like Aloo Chole, Chole Bhature and Poori Bhaji alot and you can see various recipes in my blog, which are made from Chickpeas / Chole, such as Peshawari Chana, Ragda Patties, Chana Masala, Bread Chana, Paneer Chana Masala and Chickpea Salad . I try to inculcate it in my appetite, because ultimately it is rich in protein. Puri or Poori is a deep fried Indian roti, that can be made either only with wheat flour or with all-purpose flour, or even can be made with combination of wheat and all-purpose flour.
Both Chole and poori are high in calories, hence one must take care while eating it and should be having it in a proportion. I recommend you to make and serve this dish in lunch time and avoid in dinner, its because if there is not enough gap of 4-5 hours between your dinner and sleeping time, then this dish can become heavy for you and can create indigestion problem while sleeping.
You can read more about Chickpea at Wikipedia. Read here that how Garbanzo Beans or Chickpeas is considered healthy in our diet. Lets’ start making my favorite Chole Puri Recipe. For complete list of ingredients and step by step instructions, please refer to recipe snippet below.
You can read Puri Recipe here.
Soak the chole for few hours and then boil them in a pressure cooker.
Slice the onion and put in a blender. Blend into a smooth paste and keep aside. Also finely chop the tomatoes and green chilies.
Heat oil in a frying pan.
Add prepared paste of onion and cook on low flame.
Stir the Onion Paste for a few seconds and prevent it from burning.
Stir continue till the onion paste turns into a nice golden brown color.
Now add finely chopped Tomatoes along with Green Chilies.
Cook till the tomatoes are little mushy and add all spices and salt to taste in it. (For exact quantity of spices please refer the recipe rich snippet below)
Add boiled Chole and mix well.
Cook for few minutes on low flame till the chole absorb the flavors of Gravy and Spices.
Chole are ready to serve with hot and fluffy Puri, Onion rings and Lemon Wedges.
How to make Chole Puri Recipe:
Chole Puri Recipe is the famous North Indian Snack Dish. Here Chole are cooked in Gravy of Onion, Tomato and Spices and served with Hot and Fluffy Puri.
Ingredients
- 1-1/2 cups Chole / Garbanzo Beans / Chickpeas
- 1 big onion, sliced
- 2 tomatoes, fine chopped
- 2 green chilies, fine chopped
- 1/2 teaspoon Kashmiri Red chili powder
- 1/2 teaspoon turmeric powder
- 1-1/2 teaspoon coriander powder
- 1/4 teaspoon crushed black peppercorns
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon dry mango powder (amchur powder)
- 2 teaspoon fresh coriander leaves, finely chopped
- 1 tablespoon cooking oil
- Salt to taste
Instructions
- For making chole, first of all, rinse the chole in running water and then soak them in water for about 6-8 hours. Soaking will help to enhance the size of chole and it takes less time in cooking.
- Boil the chole in 3 cups of water and with little bit of salt. You can pressure cook them for 6-8 whistles and then keep aside.
- Slice 1 big onion and grind into a smooth paste. Also finely chop 2 tomatoes and 2 green chilies.
- Now heat 1 tablespoon of cooking oil in a frying pan and add ground paste of onion. Cook the paste for about 2-3 minutes on low flame with continuous stirring, till the raw flavor of onion goes away. Do not over cook or burn it.
- When the onion turns brown in color, then add fine chopped tomatoes along with green chilies. Cook continuously till the tomatoes turn mushy and a nice color of gravy comes out. Add 1/2 teaspoon Kashmiri Red chili powder, 1/2 teaspoon turmeric powder, 1-1/2 teaspoon coriander powder, 1/4 teaspoon crushed black peppercorns, 1/2 teaspoon garam masala powder, 1/2 teaspoon dry mango powder (amchur powder) and salt to taste.
- Stir continue for 2 more minutes and then add boiled chole. Drizzle few drops of water over it. Cover the pan, simmer the flame and leave to cook for 2-3 minutes on low flame, till the chole absorb the flavors of gravy and spices.
- Garnish with some fine chopped fresh coriander leaves and serve with hot and fluffy puri.
Notes
You can add fine chopped or paste of ginger and garlic in it, I have skipped that. It is very important to make paste of onion, it brings a wonderful flavor in gravy, whereas chopped onion tastes like any normal gravy, hence make a paste out of it.
