Chole Puri: Dil Se Delicious!
Namaste Dosto! Sat Sri Akal! Kem Chho? Chef Curry Do’pyaza here, back with another dish that’ll make your taste buds sing a Bollywood tune! Today, we’re diving headfirst into the vibrant world of Chole Puri, a dish so beloved, it’s practically a national treasure!
This dish isn’t just food; it’s an emotion. It’s the taste of celebration, the warmth of family gatherings, and the joy of sharing a delicious meal.
When Do We Feast on Chole Puri?
Think of vibrant festivals like Diwali, Holi, and Dussehra. Imagine bustling wedding feasts, joyous birthday parties, and even simple Sunday brunches. Chole Puri shines in every occasion. It’s a dish that brings people together, creating happy memories with every fluffy puri and flavorful bite of chole.
A Little Trip Down Memory Lane
The history of Chole Puri is as rich and flavorful as the dish itself! While the exact origins are a bit hazy, it’s believed that Chole (chickpea curry) originated in the northern regions of India, particularly Punjab. Puri, the deep-fried bread, has been a staple in Indian cuisine for centuries. Over time, these two culinary stars aligned, creating the iconic Chole Puri we know and love today!
Let’s Get Cooking!
Preparation Time: 25 minutes (soaking chickpeas overnight) + 15 minutes
Cooking Time: 45 minutes
What You’ll Need (Ingredients):
For the Chole (Chickpea Curry):
- 1 cup Kabuli Chana (Chickpeas), dried
- 4 cups Pani (Water) for soaking
- 2 tbsp Tel (Cooking Oil)
- 1 Tej Patta (Bay Leaf)
- 1 inch Dalchini (Cinnamon Stick)
- 2 Laung (Cloves)
- 1 medium Pyaaz (Onion), finely chopped
- 1 tbsp Adrak-Lahsun Paste (Ginger-Garlic Paste)
- 2 medium Tamatar (Tomatoes), pureed
- 1 tsp Lal Mirch Powder (Red Chili Powder)
- 2 tsp Dhaniya Powder (Coriander Powder)
- 1 tsp Haldi Powder (Turmeric Powder)
- 1 tsp Garam Masala
- 1 tsp Amchur Powder (Dry Mango Powder)
- 1/2 tsp Hing (Asafoetida)
- Salt to taste
- 2 tbsp fresh Dhaniya Patta (Cilantro), chopped for garnish
For the Puri (Fried Bread):
- 2 cups Gehun ka Atta (Whole Wheat Flour)
- 1 tbsp Tel (Cooking Oil)
- Salt to taste
- Water, as needed to knead the dough
- Tel (Cooking Oil) for deep frying
Step-by-Step Instructions (Easy Peasy!)
Chole (Chickpea Curry):
- Soak the Chana: Wash the chana thoroughly. In a big bowl, soak the chickpeas in 4 cups of water overnight. This helps them cook evenly and become nice and soft.
- Pressure Cook the Chana: Drain the water. Put the soaked chana in a pressure cooker with fresh water (enough to cover the chickpeas by an inch). Add a pinch of salt. Pressure cook for 6-7 whistles, or until the chickpeas are tender.
- Sauté the Aromatics: Heat oil in a kadhai (wok) or a deep pan. Add bay leaf, cinnamon stick, and cloves. Let them sizzle for a few seconds, releasing their fragrant aromas.
- Bhuno the Pyaaz: Add the chopped onion and sauté until golden brown. This is where the magic happens!
- Add the Paste: Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Tomato Time: Add the tomato puree and cook until the oil starts to separate from the mixture. This is a sign that the tomatoes are well cooked.
- Spice it Up: Add red chili powder, coriander powder, turmeric powder, garam masala, amchur powder, and hing. Sauté for a minute, adding a splash of water if needed to prevent the spices from burning.
- Combine and Simmer: Add the cooked chickpeas (with some of the cooking liquid) to the pan. Mix well and bring to a simmer.
- Simmer, Simmer: Reduce the heat and let the chole simmer for 15-20 minutes, allowing the flavors to meld together beautifully.
- Garnish and Serve: Garnish with fresh cilantro and serve hot.
Puri (Fried Bread):
- Knead the Dough: In a bowl, combine whole wheat flour, oil, and salt. Add water gradually and knead into a firm but pliable dough.
- Rest the Dough: Cover the dough and let it rest for at least 15 minutes. This allows the gluten to relax, resulting in softer puris.
- Roll the Puris: Divide the dough into small, equal-sized balls. Roll each ball into a small, circular disc (about 3-4 inches in diameter).
- Fry the Puris: Heat oil in a kadhai or deep frying pan over medium-high heat. Gently slide a puri into the hot oil.
- Puff it Up: Use a slotted spoon to gently press the puri down into the oil. This will help it puff up beautifully.
- Golden Brown: Fry the puri until it turns golden brown on both sides.
- Drain and Serve: Remove the puri from the oil and drain on a paper towel. Serve hot with chole.
Chef Curry’s Top Tips for a Perfect Chole Puri!
- Chickpea Quality: Use good quality chickpeas for the best flavor and texture.
- Spice it Right: Adjust the amount of red chili powder according to your spice preference.
- Hot Oil is Key: Make sure the oil is hot enough before frying the puris. This will ensure that they puff up properly.
- Don’t Overcrowd: Fry only one or two puris at a time to maintain the oil temperature.
Different Ways to Cook Chole Puri:
- Gas Stove: The traditional method, perfect for that authentic taste.
- Induction Stove: Works just as well as a gas stove, offering precise temperature control.
- Pressure Cooker: Speeds up the chickpea cooking process significantly.
- Air Fryer: You can air fry the puris for a healthier, less oily option. Brush them lightly with oil before air frying.
- Slow Cooker/Crockpot: For a hands-off approach, cook the chole in a slow cooker on low heat for 6-8 hours.
Nutritional Information (Approximate per serving):
- Calories: 450-550
- Protein: 15-20g
- Carbohydrates: 60-70g
- Fat: 15-20g
Serving Suggestions:
- Serve Chole Puri hot with a side of sliced onions, green chilies, and a wedge of lemon.
- Pair it with a cool and refreshing lassi or a spicy mango pickle.
- For a complete meal, add a side of rice or a simple salad.
A Humble Request:
Dosto, I urge you to try this delightful recipe at home. Gather your loved ones, cook up a storm, and share the joy of Chole Puri. It’s a dish that’s meant to be enjoyed together, creating memories that will last a lifetime.