Chole Puri
A quintessential Punjabi delicacy featuring spicy and tangy chickpea curry (Chole) served with hot, puffy, deep-fried bread (Puri). This hearty and flavorful combination is a beloved choice for breakfast, lunch, or special occasions across India.
For 4 servings
6 steps. 50 minutes total.
- 1
Step 1
- a.Pressure Cook the Chickpeas
- b.Drain the soaked chickpeas. In a pressure cooker, combine the chickpeas, 4 cups of fresh water, tea bags, bay leaf, black cardamom, cinnamon stick, cloves, baking soda, and 1 tsp of salt.
- c.Secure the lid and pressure cook on medium-high heat for 6-7 whistles, or for about 20-25 minutes until the chickpeas are very soft and tender.
- d.Allow the pressure to release naturally. Once safe, open the lid, discard the tea bags and whole spices. Set the cooked chickpeas aside in their water.
- 2
Step 2
- a.Prepare the Puri Dough
- b.While the chickpeas are cooking, prepare the dough. In a large mixing bowl, combine the atta, suji, 0.5 tsp of salt, and 1 tbsp of oil. Mix well.
- c.Gradually add water and knead into a firm, stiff, and smooth dough. It should be stiffer than chapati dough.
- d.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 3
Step 3
- a.Make the Chole Masala
- b.Heat ghee in a large kadai or pan over medium heat. Add the finely chopped onions and sauté for 8-10 minutes until they turn deep golden brown.
- c.Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- d.Add the tomato puree and cook for 8-10 minutes, stirring occasionally, until the mixture thickens and you see ghee separating from the sides.
- e.Reduce the heat and add the powdered spices: chole masala, turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds until fragrant.
- 4
Step 4
- a.Combine and Simmer the Chole
- b.Pour the cooked chickpeas along with all their cooking water into the masala. Mix everything well.
- c.Using the back of a ladle, gently mash about 1/4 of the chickpeas against the side of the pan to naturally thicken the gravy.
- d.Add the remaining 1 tsp of salt, slit green chilies, and amchur powder. Stir to combine.
- e.Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes to allow the flavors to meld beautifully.
- f.Finish by crushing the kasuri methi between your palms and stirring it in. Garnish with fresh coriander leaves.
- 5
Step 5
- a.Roll and Fry the Puris
- b.Heat the oil for deep frying in a kadai over medium-high heat. While the oil heats, knead the rested dough for another minute and divide it into 16-20 equal-sized balls.
- c.Lightly grease a rolling surface and rolling pin. Roll each ball into a circle of about 4-5 inches in diameter, ensuring even thickness.
- d.To check if the oil is ready, drop a tiny piece of dough; it should sizzle and rise to the surface immediately. Carefully slide a rolled puri into the hot oil.
- e.Gently press the puri with a slotted spoon to help it puff up. Once puffed, flip it and cook the other side until golden brown (about 30-40 seconds per side).
- f.Remove the puri and place it on a wire rack or paper towel to drain excess oil. Repeat for all puris.
- 6
Step 6
- a.Serve Hot
- b.Serve the hot, puffy puris immediately with the flavorful chole. Garnish with onion rings, a lemon wedge, and a side of mango pickle for a complete meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chickpeas overnight is non-negotiable for a soft, melt-in-your-mouth texture.
- 2Using tea bags or a piece of dried amla (Indian gooseberry) while boiling gives the chole its characteristic dark, restaurant-style color.
- 3The dough for the puri must be firm and stiff. A soft dough will absorb too much oil and result in greasy puris.
- 4Ensure the oil for frying is hot enough (around 180°C/350°F). If it's not, the puris won't puff up properly.
- 5Mashing some of the cooked chickpeas is a fantastic trick to naturally thicken the gravy without adding any flour or cornstarch.
- 6Resting the puri dough for at least 30 minutes is crucial. It allows the gluten to relax, making the puris soft on the inside and crispy on the outside.
Adapt it for your goals.
Chole Bhature
Replace the whole wheat puris with bhature, which are larger, leavened fried breads made from all-purpose flour (maida) and yogurt.
Paneer CholePaneer Chole
Add 150g of cubed paneer to the chole during the last 5 minutes of simmering for a protein-rich variation.
No Onion No Garlic (Jain) VersionNo Onion No Garlic (Jain) Version
Omit onions and ginger-garlic paste. Increase the amount of tomato puree and add a pinch of asafoetida (hing) to the hot ghee before adding the puree.
Amritsari CholeAmritsari Chole
Use a special blend of Amritsari chole masala and add a piece of dried amla (Indian gooseberry) along with the tea bags while boiling for a tangier, darker curry.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chickpeas are an excellent source of protein, which is crucial for muscle repair, growth, and overall body function. A protein-rich meal helps in keeping you full and satisfied for longer.
High in Dietary Fiber
Both chickpeas and whole wheat flour (atta) are high in dietary fiber. Fiber aids in digestion, promotes a healthy gut microbiome, and helps regulate blood sugar levels.
Source of Complex Carbohydrates
The whole wheat puris provide complex carbohydrates, which are the body's primary source of energy. Unlike simple carbs, they release energy slowly, preventing sudden spikes in blood sugar.
Packed with Minerals
This dish is a good source of essential minerals like iron, manganese, and folate from chickpeas, which are vital for blood production, bone health, and cell growth.
Frequently asked questions
Chole Puri is a mix. The chole (chickpea curry) is very healthy, packed with protein, fiber, and essential nutrients. However, the puri is deep-fried, which adds significant calories and fat. To make it healthier, you can enjoy the chole with whole wheat rotis or brown rice instead of puris.