Poori With Chole

For making Poori's

2½ cups of whole wheat flour
2 tsp sour cream or home made yogurt
water or accordingly
salt as
per taste
oil for deep frying
  1. In a large vessel mix wheat flour, salt first and then add sour cream and little water knead into a soft dough.
  2. Cover and leave it for ½ hour. Make this into smooth round even sized balls. Using a roller pin flatten the balls one by one to make it round and flat of medium thickness.
  3. Deep fry this in oil till the poori pops fully and then drain and remove it from the frying pan.
  4. Serve hot with Chole or any favorite side dish.
For Making Chole:

2 cups of Chickpeas/Garbanzo beans, soaked in water overnight or for 8-12 hrs
2 red onions, grated
3 green chillies, cut lengthwise and chop
2 tbsp crushed tomato paste or tomato puree
1 tsp garlic paste
1 tsp ginger paste
½ tsp of chilli powder
½ tsp of turmeric powder/haldi
1 tsp of chole masala powder
1 tsp garam masala powder
2-inch cinnamon s
4-5 cloves
few bay leaves
salt as per taste
1 tbsp of oil
  1. Pressure cook the soaked chickpeas/garbanzo beans with little salt for about 5-6 whistles or you can use canned ones too.
  2. Meanwhile grate the onion and heat oil in a large sauce pan.
  3. To this add bay leaves, cinnamon stick and cloves saute till the aroma fills the room.
  4. Add the grated onion, chopped chillies, ginger paste, garlic paste and saute for 5 or more mins so that the raw taste of onion is gone.
  5. Then add all the powders and fry for a min or so, add crushed tomatoes/puree and salt.
  6. Lastly stir in the cooked chickpeas/garbanzo beans, saute till everything is mixed well.
  7. Serve hot with pooris.

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