Dhaba-Style Chole Puri

Name: Dhaba-Style Chole Puri
Total time: 2400 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 12 oz dried chickpeas (about 350 grams), for the chole; 1 tablespoon chole masala; 1 teaspoon turmeric powder; 1 teaspoon red chili powder and 1 teaspoon Kashmiri red chili powder; 1 teaspoon coriander powder and 1 teaspoon cumin powder; 1 teaspoon dried fenugreek leaves (kasuri methi); 2 tablespoons mustard oil; 1 teaspoon cumin seeds; 1 dried red chili; 2 bay leaves; 2 green cardamom pods; 1 cinnamon stick; 3 large onions, finely chopped; Paste of 3 tomatoes; 1 teaspoon ginger-garlic paste; Salt to taste; Finely chopped cilantro, as needed for garnish; Finely chopped onion, as needed for serving; 2 cups whole wheat flour (about 260 grams), for the puri; Refined oil, as needed, for frying

~Sushma Mishra Home Chef @sushmafoodandheart

Giridih Jharkhand

In our country, you can find a variety of breakfast dishes at roadside dhabas in the morning—like aloo puri, aloo and chana dal sabzi with puri, sweet and tangy pumpkin sabzi with puri, Nagori puri with halwa, and bedmi puri with aloo sabzi. Today, I'm sharing the recipe for chole puri, a popular breakfast at local hotels and roadside dhabas in my area. It's incredibly delicious.

~Sushma Mishra Home Chef @sushmafoodandheart

Saved

Ingredients

40 minutes

Serves 4 servings

12 ozdried chickpeas (about 350 grams), for the chole
1 tablespoonchole masala
1 teaspoonturmeric powder
1 teaspoonred chili powder and 1 teaspoon Kashmiri red chili powder
1 teaspooncoriander powder and 1 teaspoon cumin powder
1 teaspoondried fenugreek leaves (kasuri methi)
2 tablespoonsmustard oil
1 teaspooncumin seeds
1dried red chili
2bay leaves
2green cardamom pods
1cinnamon stick
3large onions, finely chopped
Paste of 3 tomatoes
1 teaspoonginger-garlic paste
Salt to taste
Finely chopped cilantro, as needed for garnish
Finely chopped onion, as needed for serving
2 cupswhole wheat flour (about 260 grams), for the puri
Refined oil, as needed, for frying

Saved

Steps

40 minutes

1

To make chole puri, first soak the dried chickpeas in water overnight. Rinse and drain, then add them to a pressure cooker with 2 cups water (about 480 ml), a little salt, cloves, and cinnamon. Close the lid and cook on medium heat for 4-5 whistles. Let it cool, then open the lid.
2

Heat oil in a large pan over medium heat. Add cumin seeds, bay leaves, dried red chili, and crushed cardamom. Sauté until fragrant. Add ginger-garlic paste and cook for a minute. Add chopped onions and sauté until golden brown. Add all the spice powders and cook for a minute, then add tomato paste and cook until the oil separates. Add the boiled chickpeas with their cooking water, mix well, then add salt and dried fenugreek leaves. Cover and cook for a few minutes.
3

For the puri, knead the flour into a soft dough. Heat oil in a deep pan. Divide the dough into lemon-sized balls.
4

Roll out each ball into small circles and fry in hot oil until golden and puffed.
5

Serve the chole with hot puris, garnished with cilantro and chopped onions.