Chole Poori

Chole Poori Punjabi Chole (White Chickpea Curry) Ingredients For boiling the chickpeas 2 cups dried white chickpeas (soaked for 7–8 hours or overnight) 4–5 cups water 1 tsp salt For the masala 2 tbsp oil 2 large onions, sliced lengthwise 1 inch ginger 3–4 garlic cloves 1–2 green chilies 1 tsp turmeric powder 1 tsp Kashmiri red chili powder Whole spices (Tadka) 1–3 bay leaves 1 black cardamom 5–6 black peppercorns 1 tsp cumin seeds 1 tsp dried fenugreek leaves (kasuri methi) ¼ tsp cinnamon powder Tomato base 1 tomato, pureed 1 tbsp tomato paste Spice powders 1 tsp salt (adjust to taste) 1 tsp turmeric powder ½ tsp red chili powder 1 tsp coriander powder ½ tsp cumin powder 1 tsp chana masala 1 tsp chaat masala ½ tsp ajwain (carom) powder 1 tsp Kashmiri red chili powder Garnish ½ cup fresh coriander leaves, chopped 1 green chili, slit lengthwise ⸻ Method 1. Soak the chickpeas for 7–8 hours or overnight. 2. Pressure cook the chickpeas with water and 1 tsp salt until soft (about 5–6 whistles or until tender). 3. Grind the ginger, garlic, and green chilies into a paste. 4. Heat oil in a pan. Add bay leaves, black cardamom, black peppercorns, cumin seeds, dried fenugreek leaves, and cinnamon powder. Sauté for a few seconds. 5. Add the sliced onions and cook until golden brown. 6. Stir in the ginger-garlic-green chili paste and cook until the raw smell disappears. 7. Add turmeric powder and Kashmiri red chili powder. 8. Mix in the tomato puree and tomato paste. Cook until the oil separates. 9. Add all the remaining spice powders and cook for 1–2 minutes. 10. Add the cooked chickpeas along with some of their cooking liquid. Simmer for 10–15 minutes until the curry thickens and the flavors blend. 11. Garnish with chopped coriander leaves and slit green chilies. ⸻ Poori Ingredients 2 cups all-purpose flour (maida) 2 tsp ghee Water, as needed Oil, for deep frying Method 1. Mix the flour and ghee. 2. Gradually add water and knead into a firm, smooth dough. 3. Cover and let the dough rest for 15–20 minutes. 4. Divide into small balls and roll into small circles. 5. Heat oil in a deep pan and fry each poori until it puffs up and turns golden on both sides. 6. Drain on paper towels. ⸻ Serving Suggestion Serve hot Chole Poori with: Mango pickle Fresh salad (onions, cucumber, tomatoes, lemon) Halwa (especially sooji halwa for a traditional combination) Enjoy this classic North Indian meal! Like 👍 share and subscribe our channel for more delicious recipes 🙏