Chhole puri

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, Chhole puri. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chhole puri is one of the most favored of recent trending foods on earth. It's appreciated by millions daily. It's easy, it's fast, it tastes yummy. Chhole puri is something which I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Chhole puri, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chhole puri delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few components. You can cook Chhole puri using 38 ingredients and 10 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Chhole puri:

1. For Pressure Cooking Chickpeas
2. 1 cup dried white chickpeas [canned chickpeas can also be used]
3. As needed water for soaking
4. ¼ teaspoon salt
5. 3 cups water for pressure cooking
6. 1 pinch or two of baking soda optional
7. Other Ingredients For The Gravy
8. 2-3 tablespoon oil or ghee
9. 1/2 teaspoon turmeric powder
10. 1/4 teaspoon red chilli powder 1 teaspoon coriander powder
11. 1 pinch asafoetida (hing) - optional
12. 1/2-1 teaspoon dry mango powder (amchur powder)
13. 1-1.5 cups water to be added later salt as required
14. 1 green chilli (hari mirch) - slit
15. 1 teaspoon garam masala
16. 1 teaspoon .chole masala
17. Whole Garam Masala
18. 1 teaspoon cumin seeds
19. 1 large tej patta (indian bay leaf)
20. 2 inch cinnamon
21. 2- 3 cloves
22. 2 green cardamom
23. 2-3 black peppercorns
24. Ground Paste Ingredients
25. 1 medium size onion - chopped
26. 2 medium size tomatoes - chopped
27. 1 inch ginger-chopped
28. 4 medium sized garlic cloves - chopped
29. 1 green chili - chopped
30. Ingredient For Bhatura
31. 1.5 cups all-purpose flour (maida)
32. ⅓ cup sooji (rava)
33. 1/2 tablespoon oil or ghee
34. ½ tablespoon granulated fine sugar
35. 1/2 teaspoon salt or as required
36. ¼ or ½ teaspoon baking soda
37. 1/2 cup curd (yogurt) water for kneading as required
38. As required oil for deep frying

Steps to make to make Chhole puri

1. Pressure Cooking Chickpeas
   
   Rinse the white chickpeas for a couple of times in water. Then soak the chickpeas in enough water overnight or for 7 to 8 hours.
   
   Next day drain all the water and cook the chickpeas with water+salt in a pressure cooker or a pot.
   
   You can also add a pinch or two of baking soda while cooking the chickpeas.
   
   Drain the water and keep the chickpeas aside.
2. Making The Curry
   
   In a grinder or blender take 1 medium sized chopped onion, 2 medium sized chopped tomatoes, 1 inch chopped ginger, 4 to 5 garlic cloves and 1 chopped green chili. 
   
   Grind or blend to a fine paste.
   
   No need to add water while making the paste as the juice of the tomatoes will help in making the paste.
3. Heat 2 to 3 tablespoons oil in a pan or kadai/wok.
   
   Add the whole garam masala (spices) - 1 teaspoon cumin seeds, 1 large tej patta, 2 inch cinnamon, 2 to 3 cloves, 2 green cardamom and 2 to 3 black peppercorns.
   
   Fry the whole garam masala mentioned above till the oil become fragrant. But don't burn them.
   
   Add the ground paste and saute till the oil starts to leave the sides of the masala paste.
4. Keep stirring often. Sauté for 8 to 10 minutes or more till the oil starts to leave the sides of the masala paste and the paste thickens and becomes glossy. Stir while sautéing so that the paste does not stick to the pan.
   
   Next add all the dry spice powders - ½ teaspoon turmeric powder (haldi), ¼ teaspoon red chili powder, 1 teaspoon coriander powder (dhania powder), 1 pinch asafoetida (optional) and ½ or 1 teaspoon dry mango powder (amchur).
5. Mix very well and saute for a minute or two. Now add the cooked chickpeas and stir.
   
   Add 1 to 1.5 cups water or add as required. Also add salt as per taste and mix well.
   
   Simmer the gravy on a low or medium flame for 12 to 15 minutes or till the curry thickens. Don't cover the pan. Stir occasionally.
   
   Mash a few chickpeas with the back of spoon. This helps in thickening the gravy.
6. Lastly add 1 slit green chili and 1 teaspoon garam masala powder or chole masala powder. Mix well and simmer for a minute or two.
   
   Check the seasoning and add more salt or spice powders if required. Garnish the curry with coriander leaves.
   
   You can also garnish with some slit green chilies and ginger julienne.
   
   Serve chickpea curry with onion slices, lemon wedges along with bhatura. Enjoy the chickpea curry with bhature.
7. Making Bhatura
   
   Using a sieve, sift the maida (all-purpose flour), salt and baking soda in a mixing bowl. Then add the semolina and sugar to the sifted ingredients.
   
   Now to the sifted ingredients, add the curd (yogurt). Mix very well with a spoon.
   
   Adding water in parts first mix and then knead to a smooth and soft dough.
   
   Cover the dough with a wet cotton napkin and let it rest for 2 hours.
   
   After 2 hours, pinch medium-sized balls from the dough.
8. Napkin and let it rest for 2 hours.
   
   After 2 hours, pinch medium-sized balls from the dough.
   
   Roll the dough piece to a neat ball between your palms. Place the dough ball on your work surface and press it lightly with your fingers. Spread a bit of oil on both sides of the dough. Using a rolling pin, roll the dough ball into an oval or elongated shape. You can also make a round circle.
9. In a pan or kadai heat oil on medium-high heat for deep frying. Drop the rolled dough in hot oil and it will quickly start puffing in the oil.
10. When the sizzling of the oil stops, turn over the bhatura and fry the other side. You can flip once or twice for even cooking.
    
    When light golden or golden, remove the bhatura and drain on paper towels to remove excess oil. Roll and fry all bhaturas this way.
    
    Serve the hot puffed up Bhatura with the chickpea curry.

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So that's going to wrap this up with this special food How to Prepare Award-winning Chhole puri. Thanks so much for reading. I'm sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!