Quick and Easy Chole Puri

Chole Puri, a popular North Indian breakfast dish, can also be served as a full entrée at lunch or dinner. Some people appreciate it as a snack dish as well. Chickpeas, also known as chole, are a versatile bean with a high protein content in the seeds. Chole paired with Puri makes an incredible combo. Chole or chana is made quickly and served with warm puris in this dish.

The Chole Bhature preparation is divided into three straightforward steps. Chana is first boiled with whole seasonings and garlic, which are then taken out. Second, roasting and then powdering all of the dry spices (which are always on hand in my pantry) lends the spices a beautiful, toasty depth. Finally, adding boiled chole, these roasted spices, and onion-tomato to the final dish gives it an authentic flavor.

Serve: 4 Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins

Ingredients:

1/2 cups Chole / Garbanzo Beans / Chickpeas

1 big Onion

2 big Tomatoes

2 medium Green chilies

1/2 tsp Kashmiri Red chili powder

1/2 tsp Turmeric powder

1-1/2 tsp Coriander powder

1/4 tsp Crushed black peppercorns

1/2 tsp Garam masala powder

1/2 tsp Dry mango powder (amchur powder)

2 tsp Fresh coriander leaves, finely chopped

1 tbsp Cooking oil

Salt to taste

Garnish:

Onion

Lemon

Fresh Coriander

Let's get cooking

1. Rinse the chole/ chickpea in running water and then soak them in water for about 6-8 hours. Soaking will help to enhance the size of chole and it takes less time in cooking.

2. Boil the chole in 3 cups of water and with little bit of salt. You can pressure cook them for 6-8 whistles and then keep aside.

3. Grind onion and tomato into a fine paste separately and keep aside.

4. In a large pan, heat 1 tablespoon of cooking oil and add ground paste of onion. Cook the paste for about 2-3 minutes on low flame with continuous stirring, till the raw flavor of onion goes away. Do not over cook or burn it.

5. When the onion turns brown in color, then add tomatoes paste along with green chilies. Cook continuously till the tomatoes turn mushy and a nice color of gravy comes out.

6. Add 1/2 teaspoon Kashmiri Red chili powder, 1/2 teaspoon turmeric powder, 1-1/2 teaspoon coriander powder, 1/4 teaspoon crushed black peppercorns, 1/2 teaspoon garam masala powder, 1/2 teaspoon dry mango powder (amchur powder) and salt to taste.

7. Stir for 2 more minutes and then add boiled chole. Drizzle few drops of water over it. Cover the pan, simmer the flame and leave to cook for 2-3 minutes on low flame, till the chole absorb the flavors of gravy and spices.

Garnish with some fine chopped fresh coriander leaves and serve with hot and fluffy puri.

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