Choley and Poori is all time favourite, it is sold as fast food in small shops which sell nothing but choley poori, you can also enjoy this any restaurant which sells punjabi food. Chole is a yard stick of punjabi cousine. The restaurants are judged by their taste of Chole. Learn some techniques to make authentic Chole Poori. Make the Choley Masala described in this recipe to get restaurant quality results.
Ingredients for Choley
- 2 cup of Chick Peas (Kabuli Chana) (soaked overnight in water)
- 1 Onion finely chopped
- 1 Tomato finely chopped
- 1 tablespoon Ginger Paste
- 1 teaspoon Garlic Paste
- 1 Bayleaf(Tej Patta)
- 1 Black Cardamom (Kali Elaichi)
- 1 Tablespoon Tamarind Paste
- 1 teaspoon Mango Powder (Amchur)
- Salt to taste
Ingredients for Choley Masala
- 1 teaspoon Cumin Seeds
- 4 Cloves
- 2 Tablespoon Coriander Seeds
- Choti Elaichi seeds 4 seeds
- 1 Star Anise
- 10 Black Peppers
Ingredients for Poori
- 1 Cup Atta.
- 1 Cup Water. ( Use the water as needed to make a tight dough)
- Cooking oil for Deep Frying
- 1 Onion (sliced) (soaked in Vinegar or Lemon juice)
- Coriander – finely chopped
- Add salt in Water and pressure cook the chick peas. (If not using a pressure cooker then cook in a deep utensil with lots of water and put a lid on top).
Prepare the Chole Masala
Here is the secret of authentic choley which you get in the shops
- Take a small fry pan
- Add the Cumin Seeds
- Add Cloves
- Add Coriander Seeds
- Add Choti Elaichi seeds
- Add Star Anise
- Add Black Peppers
- Dry Roast till the Jeera becomes dark and you can smell the aroma and a bit of smoke.
- Cool it off for 5 minutes and grind it to a powder in a spice grinder.
Prepare the Tamarind Pulp
- Heat a cup of water and add the Tamarinds in it.
- After few minutes of soaking, use a form to get the pulp out
- Strain the pulp to get rid of the pips.
Prepare the Choley
- Heat the oil in a pan
- Add Bay Leaf.
- Add Garlic Paste
- Once the Garlic paste is cooked add the chopped onions.
- Cook till onions are golden brown.
- Add the tomotoes.
- Stir till the mixture starts leaving the oil.
- Add Ginger Paste
- Add Red Chilli Powder
- Stir Well.
- Add the boiled Chickpeas.
- You can add some water from the boiled chick peas also. Remember that these Choley do not have gravy so keep the water to
- Cover the pan with the lid and let the Choley cook for 5 minutes.
- Now add the tamarind pulp.
- Stir well.
- Add the Chole Masala and stir for a minute, you would see that the colour of Choley isntantly becomes darkish.
- Add Amchur(Mango Powder) – Remember that we do not dry roast the Amchur as it gets burnt taste.
- Stir well to ensure that the Choley are not runny, let it cook further to bring it to the right consistency (Very little gravy).
- Take it off the heat.
Note that if you have added salt during the boiling then there should not be any need to add additional salt while cooking.
Prepare the Pooris
- Mix the Atta with some water to make a tight dough.
- Keep it covered with a wet cloth for 10 minutes
- Now make small pooris by taking some dough and rolling it using a rolling pin on a flat surface.
- Deep fry them on high heat.
Serve hot with choley, sliced onion, Chutney or lemon wedges.
Garnish with some Ginger Juliens and coriander leaves.
A spicy chutney is a great accompaniment with it.