Chole Puri Recipe

Chole Puri (छोले पूरी)

Chole Puri or Chole Bhature (छोले भटूरे) is an extremely versatile Indian dish. Just a thought of sizzling chhole bhature or hot puris served with mouthwatering bhaji will get your taste buds salivating. We Gujaratis prefer Puri instead of Bhature.

History/Origin of Chole Puri/Bhature

According to Wikipedia, the origin of Chole Bhature lies in the northern region of the Indian Subcontinent. It is a combination of chana masala (spicy white chickpeas) and puri/bhatura. Some variations of this dish are paneer bhatura, puri bhaji and chole kulche. This is also a very popular dish in Pakistan called Halwa Puri. They serve Chole Bhature/Puri with Halwa.

Chole Puri is often eaten as breakfast dish or even served in lunch and dinner. Its bhature version is very much available as street food in the northern parts of India. It can be accompanied with onions, pickles or green chutney.

How to make Chole Puri at home?

This quintessential North Indian dish that is relished by all can be easily cooked at home. Here I will present you a Gujarati version of Chole Bhature in the form of Chole Puri. I promise I will cover Chole Bhature recipe in one of my forthcoming posts. So lets learn the art of making soft puris served with chole!

Chole Puri Recipe

Ingredients for Chole:

Kabuli chana 250 grams

Cinnamon stick 1 inch

Elaichi 2 to 3 nos

Cloves 2 to 3 nos

Black peppercorns 5 to 6 nos

Bay leaf (tej patta) 2 nos

Tea bag 1

Water as required

Oil 3 tablespoon

Ghee 2 tablespoon

Onion paste ½ cup

Tomato puree 1 cup

Ginger garlic paste ½ tablespoon

Green chillies 2 to 3 nos chopped

Coriander powder ½ tablespoon

Jeera powder ½ tablespoon

Red chilli powder 1 tablespoon

Garam masala powder 1 teaspoon

Fresh coriander leaves 2 tablespoon

Salt to taste

Water as required

Preparations Steps for Chole:

Wash the kabuli chana and soak it in fresh water for 6 hours or overnight.

Drain the excess water from kabuli chana and wash thoroughly under water.

Place the cooker on medium heat and add chana, then whole spices with tea bag to darken the chana. Add salt to taste and add water till the chana is covered. Mix well and pressure cook for 4 to 5 whistles on medium heat.

Switch off the flame and let the cooker depressurize naturally to open the lid. Check whether chanas are cooked or not. If not then pressure cooked for 2 or 3 whistles on medium flame again.

Place a deep kadhai or pan on medium heat. Add oil, onion paste and sauté it.

Add ginger garlic paste and green chilli. Sauté for 1 to 2 minutes.

Add tomato puree and salt, sauté the puree till oil is separated. Add little water so that it doesn't burn.

Then add spices to it and time to add cooked chana along with its water. Mix well, adjust the water consistency of the curry.

Add garam masala and chopped fresh coriander leaves mix. Cook for 10 to 15 minutes.

Chole is ready to serve hot with puri!

Ingredients for Puri:

Whole wheat flour 2 cups

Melted Ghee 1 teaspoon

Salt to taste

Water as required

Oil to deep fry

Preparation Steps for Puri:

Add flour to a mixing bowl. Add melted ghee and salt. Mix well to make a crumble mixture.

Gradually add water and knead the dough. It should not be sticky, wet or too soft like chapati dough. Rest the dough for 15 minutes.

Make small lemon sized balls and start rolling with the help of a rolling pin. Apply little oil if needed.

Place the deep pan or wok filled with oil on medium heat. Deep fry the puri in hot oil on both the sides until golden brown in colour.

Hot puris are ready to eat with chole!

Chole Puri Recipe Card:

Preparation Time	7 hours
Cook Time	40 mins
Servings	Two
Author	Reecha Thakkar
Cuisine	Indian

Did you try this Chole Puri recipe at home?

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