Poori Chole is a classic North Indian dish that’s perfect for breakfast or lunch. It’s made up of fluffy, deep-fried pooris (bread) served with spicy chole (chickpea curry). Here’s a simple recipe for you to try:
Ingredients:
For the Poori:
- 1 cup whole wheat flour (atta)
- 1/4 teaspoon salt
- 1/2 teaspoon sugar (optional)
- 1 tablespoon oil or ghee
- Water, as needed to knead the dough
- Oil for deep frying
For the Chole:
- 1 cup dried chickpeas (or 1 can of cooked chickpeas)
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 1-2 green chilies, slit (optional)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon chole masala (optional, but adds great flavor)
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- Salt to taste
- 2 tablespoons oil
- Fresh cilantro for garnish
- Lemon wedges for serving
Instructions:
For the Poori:
- Make the Dough: In a large bowl, mix the whole wheat flour, salt, sugar, and oil. Gradually add water and knead into a smooth, stiff dough (not too soft). Cover with a damp cloth and let it rest for about 20-30 minutes.
- Roll the Pooris: After resting, divide the dough into small balls (about the size of a golf ball). Roll each ball into a small, round disc (not too thin).
- Fry the Pooris: Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil. If it rises immediately, the oil is ready. Fry the pooris, one at a time, pressing gently with a slotted spoon to help them puff up. Fry until golden brown on both sides. Remove and drain on paper towels.
For the Chole:
- Prepare the Chickpeas: If using dried chickpeas, soak them overnight and cook them until soft (in a pressure cooker, it takes about 4-5 whistles). If using canned chickpeas, drain and rinse them.
- Cook the Chole: Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and green chilies, and sauté for another minute.
- Add the Tomatoes and Spices: Add the chopped tomatoes and cook until soft. Now, add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir well and cook for a couple of minutes until the oil starts to separate from the masala.
- Add the Chickpeas: Add the cooked chickpeas to the pan along with some water (about 1-1.5 cups, depending on how thick you want the gravy). Mix everything well and cook for 10-15 minutes on medium heat. You can mash some of the chickpeas with the back of a spoon to thicken the gravy. Add garam masala and chole masala (if using), and cook for another 2 minutes.
- Garnish and Serve: Garnish with fresh cilantro and a squeeze of lemon juice.
Serving:
Serve the hot, crispy pooris with the flavorful chole. You can also add some sliced onions, green chilies, or pickle on the side for extra flavor!
Enjoy your delicious Poori Chole!
