POORI ‘N’CHOLE (chick peas/kabuli channa)

Ingredients for Poori.(serves 3-4)

1 cup flour(you could use wheat flour too)

1 tblsp.oil/butter/ghee

2 tsp.rawa/semolina(this is used to retain the puffed up state)

enough water to bind,(sprite or soda water is best to keep the pooris puffed up for some time).if using soda dont use water.

Note:The way of mixing is important.I suggest you add the flour to the liquid, rather then adding liquid to the flour.This saves time and the necessity to keep on kneading does not arise,and good puffed up pooris are gotten.

Tip:Pooris should be deep fried only in hot oil.(take care not to burn it).a pinch of salt can be added to the oil for the oil free look.

For the chole:

1 teacup channa(white or brown soaked overnight or a minimum of 6 hours)

2 chopped onions

2 tomatoes

1 potato diced(optional)

1 tsp.saunf

1 tblsp.coriander powder

1 tblsp cummin powder(if roasted and ground with a little curry leaves it enhances the  flavour and aroma)

1 tsp.chilli powder(if you need more spice you could add to your taste)

1 tblsp.amchur powder(mango powder).if unavailable substitute with lime juice or tamarind extract

1 tsp.garam masala powder

1/2 tsp.black pepper powder

3 tab ghee or any oil of your choice

1 inch ginger chopped

2 green chillies chopped

1 tsp.honey

1 tblsp.dried fenugreek leaves(kasuri methi)

Cook the chick peas in a pressure cooker,untill soft.heat the ghee in a pan,and fry the diced potatoes untill soft.remove and keep aside.In the same oil,add saunf onions and the tomatoes with salt and saute till you see the tomatoes soft.Then add all other powdered spices,and cook for a minute.Add the chick peas mashed coarsely. Add the ginger and green chillies and cook for another 5 mins. Lastly add the honey and kasuri methi leaves,and remove from fire.

garnish with coriander leaves.

This is best when served hot for breakfast or any meal you prefer.


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