We do crave our good old Indian comfort food quite often. Chole (Chickpea Curry)-Puri (fried Indian flatbread) is one such comfort food that makes us extremely happy. 🙂 Obviously eating out at an Indian restaurant is a ready option but we chose to stay at home and make it ourselves.
If you are using uncooked chickpeas this does require a bit of planning since the chickpeas have to be soaked in water overnight and only then are they ready to be cooked. So this was in fact a planned “craving” for us if I may say so. But if you are using canned chickpeas this is pretty easy to pull together if you have some Indian spices in your pantry.
There are a lot of ways to make Chole and this is just one of the ways and the also the easiest 🙂 For the puris, you’ll notice that we used whey. Do you remember we make paneer at home a few days ago-when we made the Palak Paneer? Whey is basically the water left over from making the paneer- after the fat has separated in the milk. So we weren’t convinced we should throw it away so we just froze it and thought we’d put it to use it later. So we used it now instead of the water to make the dough. So here is how we made it-
- 1 cup uncooked chole/ chickpeas (also known as garbanzo beans) soaked overnight in water or 2 cups canned garbanzo beans
- 4-5 cups water (or more as required)
- ½ teaspoon turmeric powder
- 1 star anise
- a tablespoon olive oil
- ½ inch ginger, julienned
- 1 medium onion, chopped
- 2 medium tomatoes, puréed
- 2 cloves garlic, chopped
- 1-2 green chillies, chopped
- a pinch of red chilly powder
- ½ teaspoon coriander powder
- ½ teaspoon dried mango powder
- 1 teaspoon garam masala
- 1 teaspoon salt (adjust this according to taste)
- 1 teaspoon chopped coriander leaves
- 1 cup whole wheat flour
- ¼ – ½ cup whey or water (we had left over whey from the paneer we made a few days ago which we had frozen so we used that, it gives a nice tang to the puris)
- a pinch of salt
- a pinch of ajwain (carom seeds)
- If you are using fresh uncooked chickpeas, soak them overnight in 3 cups of water and drain the water the next day. Cook them in a pressure cooker with 4 cups water, star anise, half of the julienned ginger, a pinch of salt and a pinch of turmeric. Cook for about 12-15 minutes on high heat (this should take about 3-4 whistles to cook).
- If you are using canned chickpeas/garbanzo beans, drain the water and wash the chickpeas well to get rid of the excess salt. Then in a big pot add the chickpeas with 4 cups of water, star anise, half of the julienned ginger and a pinch of turmeric and bring it to a boil.
- In a separate pan, heat the oil and add in the chopped onions and remaining ginger. Sauté this for about 3-4 minutes on medium heat.
- Next add in the tomato purée and the garlic and sauté for about 4-5 minutes.
- Then, add in the green chilli, red chilli powder, coriander powder, dried mango powder and garam masala and sauté for another 2-3 minutes until the spices are well mixed and cooked.
- Add this mix to the boiled/ cooked chickpeas and mix well. Add in the salt as required and bring this to a boil on medium heat with a lid. Add more water at this stage if it is too dry.
- Turn off the heat and top it off with freshly chopped coriander and mix well.
- Knead the dough using the flour, whey/water, salt, ajwain and a teaspoon oil. The dough should be smooth. Rest the dough for half an hour.
- Now heat oil in a kadhai/ wok/ fryer. Meanwhile, make balls of the dough and roll them out into small rounds of 4-5 inches diameter. To test the oil, put a small ball of the dough in the oil and if it immediately rises up the oil is ready.
- Now put one rolled out puri into the oil and lightly press it with a spatula so that it puffs up. Now flip it over and once both sides are golden brown, take out the puri.
- Serve hot with the spicy chole.