Chole for puris

Recipe by
Total Time:
7 hours
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 1 cup - chickpeas (chole)
  • 2.5 inch - ginger (3/4th of it shredded finely for garnish)
  • 2 tsp - garlic, finely crushed
  • 2 - onions (chopped)
  • 3 - medium-sized tomatoes, chopped
  • 2 - green chillies, sliced | finely chopped coriander leaves
  • 2 tsp - ground coriander
  • 1.5 tsp - ground cumin
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - garam masala
  • 1/2 or 1 tsp - red chilli powder
  • 2 to 3 tbsp - oil
  • salt to taste

How to Make Chole for puris

  • Soak chole in water overnight for about 6 hours.
  • Cook chole with salt and enough water in a pressure cooker for about 20 minutes or till fully done.
  • Drain it, but reserve 1 cup of the remaining liquid.
  • Finely chop the remaining ginger.
  • Heat oil and saute onions till golden.
  • Then add garlic, chopped ginger, and green chillies.
  • Saute for 5 minutes.
  • Add tomatoes, coriander, cumin, turmeric, and chilli powder, and saute over a low heat until the oil separates.
  • Add chole, the reserved cooking liquid, salt, and half of the coriander leaves.
  • Simmer uncovered until the liquid has been absorbed.
  • Add a pinch of garam masala.
  • Serve chole sprinkled with the remaining garam masala, coriander leaves, and shredded ginger.
  • Serve it with hot puri or bhatura.

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