Poori Chole Recipe

Chole is an authentic dish of Punjab. It is generally served with Batura. Instead of Batura I make chole with puris. Even though puri is not a regular item in my kitchen but once in a while I prepare this during the weekends. I have already shared the recipe for puri Bhaji using potato sabzi in Maharashtrian style. I make this chole sabzi by my own way by just using onions, tomatoes and the chole masala that we get in the market and it is simply delicious. This sabzi also goes very well with roti/chapati.

chickpea - 1 cup
Cinnamon sticks - 1/or 2
Water - 2 cups
Clove -  2 or 3

Oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Onion - 2 small size (1 roughly chopped, 1 finely sliced)
Tomato - 2 small size (1 roughly chopped, 1 finely chopped)
Ginger - an inch piece
Coriander - 1/2 cup
Chole masala - 1 tsp
Red chilli powder - 1 1/2 tsp
salt - to taste

1.  Soak chickpea in water water around 2-3 hours before preparing.
2. Boil chick pea in pressure cooker upto 3 whistles. Add pieces of clove and cinnamon while boiling so that the flavors get released well.
3. After its done drain the water and keep it for further using.
4. Heat  a table spoon of oil in a pan, add cumin seeds, ginger, roughly chopped onion, roughly chopped tomato. Saute for 3-4 mins

5. Allow this to cool and grind these ingredients along with coriander and prepare a paste.
6. Heat another table spoon of oil. Add mustard and cumin seeds. Allow it to crackle.
7. Add finely chopped onions, saute until translucent.
8. Add finely chopped tomato and the ground paste.

9. Add red chilli powder, chole masala, salt and mix well. Fry this well until oil separates from the masala.
10. Add boiled chickpea and mix well.

11. Add the stock collected in step 3.
12. Let this get cooked for around 7-8 mins, until water gets reduced and the sabzi becomes thicker.

13. Serve this hot with poori and chopped raw onions and lemon slice.
14. For detailed explanation for poori , please check this link.

  • You can adjust red chilli powder according to your taste.