Name: Chole-Poori recipe by Runa Ganguly at BetterButter
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 3
Ingredients: for pooris:; 200 grams plain flour; 50-70 grams whole wheat flour; 1 tablespoon nigella/kallonji seeds (optional); a dollop of ghee /2 tablespoon oil for kneading; oil to deep fry +1 tablespoon for dough; warm water to knead; salt to taste; for chole:; 300 grams chickpeas soaked overnight; 1 Bay leaf; 2 cardamom pods; 3 cloves; 1 slit green chilly; water to pressure cook; salt to taste; purée of 1 large onion and 1 tomato; 1 teaspoon garam masala powder; 1/2 inch cinnamon stick; 1 teaspoon ginger garlic paste; 1 teaspoon turmeric powder; 1 teaspoon cumin powder; 1 teaspoon red chilli powder

Ingredients Serving: 3

for pooris:
200 grams plain flour
50-70 grams whole wheat flour
1 tablespoon nigella/kallonji seeds (optional)
a dollop of ghee /2 tablespoon oil for kneading
oil to deep fry +1 tablespoon for dough
warm water to knead
salt to taste
for chole:
300 grams chickpeas soaked overnight
1 Bay leaf
2 cardamom pods
3 cloves
1 slit green chilly
water to pressure cook
salt to taste
purée of 1 large onion and 1 tomato
1 teaspoon garam masala powder
1/2 inch cinnamon stick
1 teaspoon ginger garlic paste
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon red chilli powder

Instructions

for chole:
pressure cook the chickpeas until they are soft but not broken post soaking
reserve a cup of water used to pressure cook and discard the rest
heat oil in a wok and temper with all the whole spices listed
add the ginger garlic paste and sauté for a minute
add the tomato-onion purée , dry spices (besides garam masala powder)and cook covered till the oil separates
now add the chickpeas and salt
mix and cook for a minute before adding the reserved water
bring to a boil and reduce heat
cook covered until the gravy thickens to your desired consistency , blending well with the spices
for poori:
combine both the flours, salt and nigella seeds in a bowl
add ghee and roughly crumble the mixture
add warm water gradually to knead a stiff dough
tuck and keep the dough covered for 15 minutes
post resting, add 1 tablespoon oil and knead for a minute
heat oil for frying the pooris
grease the rolling board and pin with some oil and divide the dough into small lemon sized portions
roll each uniformly , not too thin or thick
carefully add each in hot oil and flip and fry till golden brown on low heat
serve warm chole -pooris to your family. enjoy!

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