Chole Puri | Chole Recipe | Amritsari Chole Puri | छोले पूरी | Best Pindi Chole Recipe

Описание: Hellllooooooo guys. Another recipe for your weekend or a day off. Today we are making Chole Puri. This dish is one of the most famous breakfast recipes in North India. And let me tell you, it gets the whole family excited. Once my cousins ate 16 Puris and that's gotta tell you something about this recipe. It requires patience, but totally worth all the effort. The key is to roast the Tarka for a long time on medium heat.
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Cooking Time - 1 Hour
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Ingredients:
For the Chole
1.5 Cup of White chickpeas (Kabuli chana)
1no. 1 inch Cinnamon stick
1 Black cardamom
2 Green cardamom pods
2 Cloves
1 Bay leaf
Black tea (Boil 2 tbsp black tea powder in 2 cups of water)
About 3 cups of Water

For the Tarka
3 Tbs of Oil
1 Tsp Ajwain
1 Tsp of cumin seeds
1 onion sliced into thin rings
2 Onion made into paste
2 Tomatoes pureed
1 Tbs of salt
1/2 Tsp of Turmeric Powder
1 Tsp of Amchoor Powder
About half a cup of Water
1 Tsp of Red chilli powder powder
1 Tsp of Garam masala
1.5 Tsp of Chana Masala Powder

For Tarka 2
Green chillies
Ginger 1 inch(julienned)
Kasuri methi

For Poori
Normal Aatta Dough
4 Cups of Oil
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Method
Wash the chickpeas and soak it in fresh water overnight. Drain the excess water and wash thoroughly with fresh water. Set a cooker on a medium heat and add the soaked chickpeas, whole spices, strained black tea to darken the chickpeas and add water so it is 2 inches above the chickpeas. Pressure cook for 5-6 whistles on medium heat. Switch off the flame after 6 whistles blow and let the cooker depressurize naturally to open the lid. Give it a nice stir and pick out all the whole spices.

Set a deep pan on medium heat, add oil, ajwain, cumin seeds, Onion rings, onion paste and cook until golden brown. Cook them for a good 8-10 minutes on medium heat. Add chilli powder, amchoor powder, salt and turmeric powder. Stir them and then add tomato puree, cook until the oil is released.
Add Garam Masala, Chana Masala Powder and cook for 6-8 minutes, add some water, mix and cook for a few minutes.
Add the cooked chole along with its water and mix well, add water to adjust the consistency of the curry. I like to save some whole and mashing them and then putting them in to get the thick TAREE. Bring the sabzi to a boil.
In another pan, add some ginger and green chilli juliennes. Cook them for a bit and then add kasuri methi. Add this concoction onto the chole and cook further for 2-3 minutes.
Your delicious Amritsari chole is ready to be served, serve hot with freshly prepared bhaturas or puris, accompanied with pickle and onion rings and raita on side.

For Puri
I like the light fluffy puris. So we use the normal dough we use to make roti. Just roll out a small puri and put it straight onto hot oil. Be gentle and careful so you don't splash any hot oil. with your side, press the puri lightly on the sides and then the middle, try to keep it under the oil. flip, and cook both sides. And your puri is ready to be served with those piping hot Amritsari Chole, achaar and Raita.

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Music credits - https://www.bensound.com

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