- 1 cup kabuli chana (white chick peas) , soaked overnight and drained
- 1 big onion, grated
- 1 tsp Red chili powder
- Turmeric ½ tsp
- 1/2 tsp Garam masala powder
- 1 tsp Cumin ( jeera) powder
- 1 tsp Ginger Garlic Paste
- chole masala 2tsp
- 1/2 tsp Amchoor ( Dry mango) Powder
- 2 tomatoes puree
- 2 TBS OIL
- pinch of asafoetida powder (hing)
- Ajwain 1/4 tsp
- salt as required
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.
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.
Next morning, add the soaked and drained chickpeas around 2 cups water, 1/2 tsp turmeric powder, some salt and pressure cook up to 2 -3 whistle.
Allow the steam to escape before opening the lid. drain the kabuli chana. Keep aside.
Heat the oil in a deep pan and add the pinch of asafoetida powder(hing), ajwain and grated onion.Fry the onions till the raw smell goes away and turns into light golden brown in color.
Then add ginger garlic paste and cook 3-4 minutes till the smell of ginger garlic goes away.
Now add the red chili powder, cumin powder, chole masala, dry mango powder, garam masala powder and salt mix for 1-2 minutes.
Then add the tomatoes puree, stir and let it cook for 12- 15 minutes on medium low flame.
Drain the chikpeas and add them to tomato onion mixture, stir till all the chickpeas are coated with spices around 2 minutes.
Then add some water cover the pan and let it simmer at low flame for around 15 to 20 minutes. The gravy will become thick after 20 minutes, so add water accordingly.
Healthy tip: 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.