Chhole Puri
Ingredients for Chhole (for 3-4 servings):
· Whole garam
Masalas (2 inches cinnamon stick, 5-6 clove , 2-3 cardamom , 5-6 black pepper )
·
Garlic
(5-8)
·
Ginger
Paste (1 tsp)
·
Cumin
seeds (1 tbsp)
·
Kashmiri
Chillies (2-3)
·
Green
Chillies (2-3)
·
Onions
(3)
·
Tomatoes
(1-2)
·
Potatoes
(2-3)
· Kabuli Chana (250 g) (Soaked overnight)
·
Spices-
Kashmiri Chilly Powder (1 tsp) , Tumeric Powder (1/2 tsp) , Dhanajeera Powder
(2 tsp), Sambhar Powder (1 tsp) , Garam Masala Powder (1 tsp).
·
Salt
to taste
·
Sugar
(1 tsp)
·
Oil
(5-6 tbsp)
·
Coriander
(1/2 cup)
Ingredients for Puri (for approx 10 Puris):
·
Wheat
Flour (3 cups)
·
Oil
(3 Tbsp to mix with dough, 2-3 cups for frying)
·
Water
(Enough to make a firm dough)
·
Salt
to Taste
·
Baking
Soda (1 pinch)
·
Baking
Powder (1 Tsp)
Method for Chhole -
·
Heat
oil in a cooker and add whole garam masalas , green chillies, Kashmiri chillies,
finely chopped garlic and cumin seeds to it.
·
Add
onions to the mixture.
·
Add
salt to taste and sugar.
·
After
the onions are soft and caramalized, add ginger paste to it.
·
After
the onions are golden-brown, add tomatoes to it.
·
After
the tomatoes are softened, add all the spices as mentioned in the ingredients
and let it cook till the oil separates from the spices.
·
Add
potatoes and soaked Kabuli Chana to the mixture and let it cook in open for 5 mins.
·
Add
water (approx 2 glasses) to it and let the whole thing cook in the cooker for 4
whistles and 25 mins after the whistle.
·
Open
the cooker after the pressure is released, heat the chhole in open, add
coriander , let it cook in open for 2 mins and it’s done!
(Can be had
with Puri, Bhhatura, Chapati or bread)
Method for Puri :
·
Take
a utensil and add wheat flour to it.
·
Add
3 Tbsp of oil to it and mix the two.
·
Add
water to it little by little and form a ball out of the whole mixture. (Make
sure the mixture is a little firmer than that of chapati)
·
Leave
the dough covered for 20-30 mins.
·
Roll
the dough (Make sure the circles of puri are made half the size of chapati.)
·
Heat
the oil for 2-3 mins, deep fry them in a Kadhai on high flame till it turns
golden-brown.
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