My amma is a health freak , so much so that she is anti fried food , I do not remember eating pooris in my house except for once , when I and my kiddo brother were bawling our lungs out for this beautiful flat bread.
She always uses sesame (gingelly) oil for cooking and she boiled the oil , made 2 pooris exactly and served us and as expected we spat them out , end of our love for the poori . They tasted so bitter because of the Oil fried in and we poor souls were ignorant of it so as to notice. We never even attempted to ask for it or even eat it outside again for a long long time. My brother still doesnt think of them to be exotic like me , he wrinkles his nose and out he goes ,only to comeback , once they are done in my pedatha’s house.
Knowing my distaste for Pooris , K set to task to change my viewpoint and made these for me last week. Absolutely gorgeous , I adored my food for a while before dunking this flatbread into the piquantly spiced chole he made for me to send it to Srivalli’s Curry Mela.
For the Poori:
1 cup of whole wheat flour , rolled into slightly hard dough than for the chapatis.
Take oil in wok for deep frying. The oil should be two inches from the bottom. Heat it for Deep frying.Now take a ball of the wheat dough and roll it out into a small circular thin flat shape and deep fry it until golden brown in colour.
For the Chole:
1 can of chick peas
1/2 cup o crushed tomatoes
1 medium sized Onion
1 bay leaf
1 inch stick of cinnamon
3 cardamom pods
1 teaspoon each , ginger and garlic paste
1 teaspoon chili powder
Salt. Oil to taste
1. Even though the chickpeas are canned , we still boil them atleast until 2 whistles in a pressure cooker. Remove and drain an keep the water aside
2. Heat Oil in a Karahi and add Jeera , garlic and ginger paste and fry until the raw smell disappears.
3. Mince the onion in a food processor and add to the karahi , fry until the raw smell disappears , if the water is evaporating , add more so that the paste doesnt stick to the bottom , this whole process takes a good 20 minutes for us. Make sure the raw smell completely disappears and then add the crushed tomatoes , cloves, bay leaves, cardamom pods and cinnamon . cook for another 10 minutes or until done.
4. Then add chick peas and let is simmer for a good 20-30 minutes. Serve hot with poori or roti. Chole tastes better the next day too !
We like our chole red , so we dont add anything to darken it, but if you like it darker in colour
1. add a teaspoon or two of anardana powder , but reduce the tomatoes as the anardana are tangy in taste
2. Add a teabag while cooking the garbanzo beans and the color will change
3. Add a teaspoon of amla powder to turn it to dark brown.