Wednesday, 27 April 2016

Spicy chole puri

Spicy chole or chick peas curry goes well with bhature or puri.


Chick peas or chole: 1 and half cup (soak overnight).

Onion: 1 chopped and grinded to paste.

Tomatoes: 4 medium( grind to paste).

Everest chole masala: 3 table spoons

Cumin powder: 1 table spoon.

Coriander powder: 1 table spoon

Turmeric: 1 tea spoon

Ginger garlic paste: 2 teaspoons

Red chilli powder: 1 teaspoon

Green chillies:2 chopped

Coriander leaves: few finely chopped

Kasuri methi: 1 table spoon(dry roast a little and crush the leaves to make powder)

Chaat masala: 1 tablespoon

Oil or ghee: 4 tablespoons

Salt: as per requirement

Water: 1 cup


Pressure cook over night soaked chick peas until 2 whistles.

They shouldn't be too mushy,but should be soft enough and crumble when you press.

Now take a deep pan and add oil and once the oil is heated add cumin seeds.

Once cumin splutter add onion paste,little salt,turmeric.

Once they get slightly brown add ginger garlic paste and fry until raw flavours are gone.

Add cumin powder,coriander powder,chole masala,red chilli powder and salt and let it fry for sometime.

Before all the spices burn add tomato paste and green chillies and let it cook until tomato paste is well cooked.

Once tomato paste is well cooked add pressure cooked  chole or chick peas and water and let it absorb all the tomato gravy.

Once all the chick peas absorb tomato gravy,add chaat masala and Kasuri methi powder and cook for 5 more minutes.

You can serve chole or chick peas curry with puri and little finely chopped  raw onions and coriander leaves on top.

Tastes so yumm😊😊

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