Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, punjabi style chole poori. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Thank you Simmi and Kamal for teaching us how to cook Punjabi Chole Bhature! Kaitlyn did great job on making a poori! Traditionally, Chole Bhature / Chola Poori is a Punjabi cuisine dish but hugely popular all over the world.
Punjabi style chole poori is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Punjabi style chole poori is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have punjabi style chole poori using 21 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Punjabi style chole poori:
- Prepare 250 gram Chickpeas
- Prepare 100 gram Black gram (optional)
- Get as per taste Salt
- Take 1/2 teaspoon Red chilli powder
- Get Pinch of Cumin seeds
- Make ready 1/2 teaspoon Aamchoor
- Prepare 2 Tomato (optional)
- Prepare 1/4 teaspoon Garam masala
- Make ready 1/2 litre (or measure by necessity) Water
- Get as needed Green chillies (for serving)
- Make ready as required Onions (for serving)
- Make ready as per taste Chole masala (if you want to add)
- Prepare 400 grams (2 bowls) Whole wheat flour
- Prepare as required Water (for kneading)
- Get As per requirement Oil For frying
- Prepare Pinch of Ajwain
- Make ready 1 Moti elaichi (for tadka)
- Take 3-4 Black pepper (for tadka)
- Make ready 1 piece Cinnamon (for tadka)
- Prepare 1 Bay leaf (tej patta) for tadka
- Take 3-4 (for tadka) Clove
Make the Choley Masala described in this recipe to get restaurant quality results. Chole Puri Recipe is the famous North Indian Snack Dish. Here Chole are cooked in Gravy of Onion, Tomato and Spices and served with Hot and Fluffy Puri. Both Chole and poori are high in calories, hence one must take care while eating it and should be having it in a proportion.
Instructions to make Punjabi style chole poori:
- For chole.. Soak chickpeas overnight in half liter water. You can add more if you want. Next day it will become quite soft & will take less time to boil. Boil chickpeas in pressure cooker with the same water. Add salt. If you find that Chickpeas are still not properly soaked, add little more water. After first whistle comes, lower the heat and wait for another 6-7 whistles. After sometime check the chickpeas. You will find it cooked (if not no need to boil further). We can do that later.
- Take 2 spoon of oil for tadka in a pan. When it heats, add cumin seeds. Let it sputter. Then add all dry masalas including dry ingredients) You can add half teaspoon grated ginger also if you want. Mix it well in low flame. Add this mixture in Chickpeas. Mix it well & thicken the gravy according to your choice. Add garam masala at the end. Chole is ready. Sevre hot with onions, green chillies & Aam ka aachar
- For poori… add ajwain (for taste) & half teaspoon of oil in flour to make it soft. Knead well & rest it aside. Make small dough & flaten it with belan. Use oil for each poori so it doesn't stick to plate before frying. If you are not confident with the size of poori, shape it with small bowl. Place bowl on flaten poori & press it. You can make even size poori with this small trick Heat oil in a deep pan. When you find it hot enough, fry poori one by one. Turn it carefully to other side.
- Now chole poori is ready to serve. Enjoy it with your family and friends
- If you like the recipe, do let me know. I would love to share some awesome recipes with you. With love
Punjabi Chole, or Amritsari Chole, is a creamy, tangy and dark-colored chickpea curry made with a special masala blend served street-style. Preparation Wash and soak chick peas overnight. What you made is more like a poori. Bhatura has a different dough and is a lot more. When Anita of "A Mad Tea Party" announced the celebration of Indian Independence Day week with Poori and bhaji, I was already exhausted making them last Deep fry this in oil till the poori pops fully and then drain and remove it from the frying pan.
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