K’s Chole Poori

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

3-4 cloves

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 !

Tips :

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.

This also goes to Food in colours hosted by Sunshinemom! Thanks lakshmi and Sunshinemom for letting me know about this beautiful event.

26 thoughts on “K’s Chole Poori

  1. Rashmi says:

    ooooh.k’s poori and chole are gorgeous!
    I also make red chana more often than black, and you are right about it tasting better the next day. I think all Indian curries do!

  2. nags says:

    lovely poori :) i make this about twice a month, but mostly with aloo masala. i love the red of your curry but i follow the tea bag method since my mom taught me that.

  3. Srivalli says:

    oh my..what a colour..they have come out really so good..do convey to K, they are perfect..and I am really really happy getting this beautiful red one!

  4. lakshmi says:

    Oh btw, I came back to say that I stumbled on an event by Sunshinemom which is all about food in a particular colour and the theme for this month is red. Going by photo both Poori and Chole will qualify. They look so brilliant!!

  5. Priya says:

    The canned chickpeas hold their shape even after being cooked for 2 whistles+30mins, thats news to me, I am always scared they will turn into a mush due to excess cooking.

  6. Dee says:

    Thanks all for the wonderful comments . The chole and Poori were absolutely tasty.
    @priya , we wash the chickpeas thoroughly and then cook for atleast one whistle..and it doesnt turn mushy if you cook on medium heat.

  7. Madhuram says:

    The poori looks gorgeous Dee. I’m literally a poori addict, I can’t stop it with one. I also don’t make it at all, you know S is very health conscious. So whenever I go to an Indian restaurant poori and vada are the things I order.

  8. Vani says:

    Enjoyed reading your post. What a brilliant way of getting you & your brother what you wanted but at the same time making sure you will not ask again! :) Love puri-chhole combination. Pix look fab!

  9. Rachna says:

    OMG, im so hungry now….. feels like a lifetime since i had such a good lucking poori…. and chana …..gosh…. im starving looking at those pics

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