How to make Amritsari Poori Chole / Punjabi puri and Chole Masala
Today I will share step by step with images of a complete recipe that is How to make Amritsari Poori Chole / Punjabi puri and Chole Masala with limited use of spices and ingredients. This traditional recipe from Punjab is a rich dark brownish side dish served with kulche, poori, or bhatura. Poori is deep-fried Indian flatbread. The combo of this poori and chole is a mouth-watering breakfast and is very popular in Punjab and many other places in North India. And the poori they made is a little bit thicker than other parts of India which are also very soft.
Equipment used
- Pressure cooker
- Blender
- Kadai/pan
- Mixing bowl
- Spatula
Ingredients
For chole
- Kabuli Chana (White Chickpeas), (soaked overnight)-1 cup
- Onion-2
- Tomato-1
- Ginger garlic paste-1 tbsp
- Whole spices to make potli (bag)
- Cardamom-1
- Tea leaves-1 tbsp
- Cinnamon stick-1/2 inch
- Cloves-5
- Peppercorn-5
- Bay leaf-1
- Ghee/oil-2 tbsp
- Turmeric powder-1/2 tbsp
- Red chili powder-1/2 tbsp
- Chole masala powder-1 tbsp
- Dry mango powder-1/2 tbsp
- Corn flour-3/4 tbsp
- Pinch of baking soda
- Salt
- Coriander leaves for garnishing
For poori
- All purpose flour-1.5 cup
- Curd-1/2 cup (corn flour)
- Baking soda-1/2 tbsp
- Salt-1/2 tbsp
- Oil-2 cup
How to make Amritsari Poori Chole /Punjabi puri and Chole Masala
To make chole
- Let the Kabuli Chana/ Chickpeas soak for 5-6 hours in water. Then make a potli/bag consisting of bay leaf, cardamom, cinnamon, cloves, and peppercorn and seal it.
- Add the soaked chana into the pressure cooker, adding the spices potli/bag, salt, and baking soda. Add water, cover the lid and wait for 2 whistles.
- Open the lid, check whether the chana is properly boiled, and take out the potli.
- Now heat oil/ghee in a Kadai
- Add sliced onions and stir them
- Add ginger garlic paste and sauté them for 20-30sec
- Now add red chili powder, turmeric powder, chole masala powder, and amchur powder and stir them continuously till the raw smell of the spices goes off.
Then pour the boiled chole with water, and allow them to cook without cover for 8-10 minutes on low flame
To make the consistency thick you can mash a few chana or you can add corn flour water which is totally optional.
Now turn off the flame and transfer them to a serving plate to serve with poori or bhatore.
To make Poori
- Take maida/all-purpose flour in a big mixing bowl
- Add curd, salt, and baking soda
- Mix them and knead soft dough, cover it with a wet kitchen towel and keep it aside for 30 minutes.
- After 30 minutes take the dough and place it in a flat place and knead it more to make a fine dough
- Divide them into 12 equal parts and make 12 lemon size balls.
- In the meantime heat oil in a Kadai.
- Now with the help of a rolling pin, make the balls into a flat 3-inch diameter size flat circle.
- Slowly place one of the puris and fry it, once fried on one side, then turn it to the other side and fry it.
- Same way to fry all the puris one by one.
- Transfer them to a serving plate and serve with chole.
You may go for my other poori recipes Aloo Puri/Aloo ki poori , Ragi Poori, Luchi Aloobhaja, Aam Puri Recipe,Koraishutir Kochuri
Amritsari Poori Chole
Today will share step by step with images of a complete recipe that is How to makeAmritsari Poori Chole / Punjabi puri and Chole Masala with limited use ofspices and ingredients. This traditional recipe from Punjab is a rich darkbrownish side dish served with kulche, poori, or bhatura. Poori is deep-friedIndian flatbread.
Equipment
- blender
- A kadai or a fry pan
- Spatula
- mixing bowl
- pressure cooker
Ingredients
For chole
- 1 cup KabuliChana (White Chickpeas), (soaked overnight)
- 2 Onion
- 1 tomato
- 1 tbsp ginger-garlic paste
- Whole spices to make potli (bag) (Cardamom-1 Tea leaves-1 tbsp Cinnamon stick-1/2 inch Cloves-5 Peppercorn-5 Bay leaf-1 )
- 2 tbsp ghee/ oil
- 1/2 tbsp turmeric powder
- 1/2 tbsp red chili powder
- 1/2 tbsp dry mango powder
- 1 tbsp chole masala powder
- 3/4 tbsp Corn flour
- baking soda
- salt
- coriander leaves
For poori
- 1.5 cup Allpurpose flour
- 1/2 cup Curd
- 1/2 tbsp Bakingsoda
- salt
- 2 cup oil
Instructions
To make chole
- Let the Kabuli Chana/ Chickpeas soak for 5-6 hours in water. Then make a potli/bag consisting of bay leaf, cardamom, cinnamon, cloves, and peppercorn and seal it.
- Add the soaked chana into the pressure cooker, adding the spices potli/bag, salt, and baking soda. Add water, cover the lid and wait for 2 whistles.
- Open the lid, check whether the chana is properly boiled, and take out the potli.
- Now heat oil/ghee in a Kadai
- Add sliced onions and stir them
- Add ginger garlic paste and sauté them for 20-30
- Now add red chili powder, turmeric powder, chole masala powder, and amchur powder and stir them continuously till the raw smell of the spices goes off.
- Then pour the boiled chole with water, and allow them to cook without cover for 8-10 minutes on low flame
- To make the consistency thick you can mash a few chana or you can add corn flour water which is totally optional.
- Now turn off the flame and transfer them to a serving plate to serve with poori or bhatore.
To make Poori
- Take maida/all-purpose flour in a big mixing bowl
- Add curd, salt, and baking soda
- Mix them and knead soft dough, cover it with a wet kitchen towel and keep it aside for 30 minutes.
- After 30 minutes take the dough and place it in a flat place and knead it more to make a fine dough
- Divide them into 12 equal parts and make 12 lemon size balls.
- In the meantime heat oil in a Kadai.
- Now with the help of a rolling pin, make the balls into a flat 3-inch diameter size flat circle.
- Slowly place one of the puris and fry it, once fried on one side, then turn it to the other side and fry it.
- Same way to fry all the puris one by one.
- Transfer them to a serving plate and serve with chole.