Chole Puri is a popular dish from North India, particularly, in Punjab and Delhi but it is also popular in the rest of the country.
Chole Puri/ Poori is a tasty combo meal made with spicy chana masala and deep-fried bread called puri/ poori. It is usually served as a breakfast dish along with Lassi (yoghurt-based beverage) in Punjab and Delhi but can be eaten at any time of the day for a complete & satisfying meal.
Chole/chickpea is a legume made in a tasty gravy of onion along with different spices & herbs, served with delicious fluffy puris/pooris made with wheat flour.
Indian flatbreads are very common and are served with different combo curries for different meals across the day. Flatbreads are usually made with wheat flour or all-purpose flour, but can also be made with other types of flour and severed with different combination curries.
One such famous combo is the chole bhature recipe which is known for its amazing taste and flavours. The basic difference between a puri and a bhature is the dough used to make them and not the size.
The detailed step-by-step photo and video recipe are discussed below:-
How to make delicious Chole Puri Recipe| Masala Chole| Perfect Chole Recipe
Ingredients:-
- Mustard Oil – 8-9 tbsp
- Chickpeas – 2 cup
- Onion – 4-5 medium size
- Garlic cloves -8-9
- Ginger – 1 inch
- Tamarind pulp – according to the taste
Whole Spices:-
- Bay leaf – 1
- Cumin seeds -1 tbsp
- Black cardamom – 2-3
- Green cardamom – 3-4
- Cinnamon stick – 1 inch
- Mace – 2-3 threads
- Black peppercorns – 10-15
Dry Spices:-
- Red chilli powder – 1-1 ½ tsp
- Turmeric powder – ½ tsp
- Coriander powder – 1-1 ½ tsp
- Chole masala – 2 tsp
- Salt to taste
Method:-
Delicious Chole Puri Recipe| Masala Chole| Perfect Chole Recipe. Step by Step recipe:-
Soaking the Chickpeas/ Kabuli Chane:-
- Take 2 cups of chickpeas/chole in a vessel.
- Soak it overnight or for 8-9 hours.
- The next day, remove the water and wash it nicely, 2-3 times.
- Soaked chickpeas after 7-8 hours.
Cooking the Chickpeas:-
- Take a pressure cooker and add the soaked chickpeas/ chole.
- Add about 4-5 cups of water.
- Also, add salt according to your taste.
- Pressure cook for about 5-6 whistles or until the chickpeas are 90% cooked. The cooking time may vary depending on the quality of the chickpeas.
Preparing the Gravy:-
- Meanwhile, take a mixing jar and add 4-5 sliced onions.
- Add the whole spices along with garlic and ginger.
- Grind it into a smooth paste.
- After 5-6 whistles, when the pressure settles down, open the lid. Check if the chickpeas are cooked either by eating or by pressing one with your fingers.
- Transfer the cooked chickpea into another vessel and heat the cooker.
- Add oil and heat it on medium flame.
- Now, add bay leaf and the onion paste.
- Add the dry spices and salt.
- Mix it nicely.
- Add ½ cup of water & pressure cook until 1 whistle.
- Open the lid and cook on medium flame until the masala turns brown and the oil separates.
- Add the tamarind pulp according to the taste.
- Mix it nicely and cook for another 2-3 minutes.
- Now add the boiled chickpeas.
- Add water to adjust the consistency.
- Mix it again and close the lid.
- Pressure cook again until 1 whistle.
- Chole masala is ready.
- Garnish it with fresh coriander leaves and serve it hot with fluffy puris.
Hope you like the recipe…!!!
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If you liked this recipe, you can also check out some of our other recipes:–
Chole Puri YouTube Video Recipe:-
How to make Delicious Chole Puri Recipe| Masala Chole| Perfect Chole Recipe. Step by Step recipe with images:-
Soaking the Chickpeas/ Kabuli Chane:-
- Take 2 cups of chickpeas/chole in a vessel.
- Soak it overnight or for 8-9 hours.
- The next day, remove the water and wash it nicely, 2-3 times.
- Soaked chickpeas after 7-8 hours.
Cooking the Chickpeas:-
- Take a pressure cooker and add the soaked chickpeas/ chole.
- Add about 4-5 cups of water.
- Also, add salt according to your taste.
- Pressure cook for about 5-6 whistles or until the chickpeas are 90% cooked. The cooking time may vary depending on the quality of the chickpeas.
Preparing the Gravy:-
- Meanwhile, take a mixing jar and add 4-5 sliced onions.
- Add the whole spices along with garlic and ginger.
- Grind it into a smooth paste.
- After 5-6 whistles, when the pressure settles down, open the lid. Check if the chickpeas are cooked either by eating or by pressing one with your fingers.
- Transfer the cooked chickpea into another vessel and heat the cooker.
- Add oil and heat it on medium flame.
- Now, add bay leaf and the onion paste.
- Add the dry spices and salt.
- Mix it nicely.
- Add ½ cup of water & pressure cook until 1 whistle.
- Open the lid and cook on medium flame until the masala turns brown and the oil separates.
- Add the tamarind pulp according to the taste.
- Mix it nicely and cook for another 2-3 minutes.
- Now add the boiled chickpeas.
- Add water to adjust the consistency.
- Mix it again and close the lid.
- Pressure cook again until 1 whistle.
- Chole masala is ready.
- Garnish it with fresh coriander leaves and serve it hot with fluffy puris.
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