छोले पूरी / CHOLE / CHANA PURI - ये है मेरे बचपन की स्पेशल यादें और उससे जुडी ek dish. The best way to revive childhood or any memory is through food, agree? This dish is super close to me as I grew up watching it being made on special occasions. ..
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Amritsari Chole - [ Ссылка ]
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CHOLE PURI
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Masala
¼ cup Ghee, घी
2-3 Green cardamom, हरी इलायची
10-12 Black peppercorns, काली मिर्च के दाने
1 ¼ tsp Cumin seeds, जीरा
5 medium size Onion, slice, प्याज
Salt to taste, नमक स्वादअनुसार
2 heaped tsp Coriander powder, धनिया पाउडर
2 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
¼ tsp Asafoetida, हींग
½ tsp Turmeric powder, हल्दी पाउडर
¼ cup Coriander leaves, धनिया पत्ता
Little water, पानी
3 medium size Tomato, roughly chopped, टमाटर
For Tempering
2-4 tbsp Ghee, घी
2 Green chillies, chopped, हरी मिर्च
1 inch Ginger, chopped, अदरक
2-4 Garlic cloves, chopped, लहसुन
4 cups Black chana, soaked, काला चना
½ tsp Sugar, चीनी
Salt to taste, नमक स्वादअनुसार
few fresh tender Fenugreek leaves, chopped, छोटी मेथी के पत्ते
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
A pinch of asafoetida, हींग
1 tsp Black pepper powder, काली मिर्च का पाउडर
Prepared Masala, तैयार किया हुआ मसाला
2-4 cups Water, पानी
For Dough
1 cup Whole wheat flour, आटा
Salt to taste, नमक स्वादअनुसार
1 tsp Ghee, घी
Water as required, पानी
½ tsp Ghee, घी
Oil for frying, तेल तलने के लिए
For Salad
1 medium size Onion, slice, प्याज
1 Medium size Tomato, roughly chopped, टमाटर
2 Green chillies, chopped, (less spicy) हरी मिर्च
½ Lemon juice, नींबू का रस
Salt to taste, नमक स्वादअनुसार
For Garnish
Coriander sprig, धनिया पत्ता
Pomegranate pearl, अनार के दाने
Process
For Masala
In a large pot, add ghee once it's hot, add green cardamom, black peppercorns, cumin seeds and let it splutter well.
Add onion and saute until light pink in color.
Add salt to taste, coriander powder, degi red chilli powder, asafoetida and turmeric powder saute it well.
Add coriander leaves, little water and cook for 2-4 minutes.
Add tomato and mix everything well. Cook until the tomatoes are softened.
Once the ghee is separated from the masala. let the masala come to room temperature.
Transfer the masala into the grinder jar and grind it into a smooth paste. Keep it aside for further use.
For Tempering
In a large pot, add ghee once it's hot, add green chillies, ginger, garlic and saute it well.
Add black chana and saute it for a minute. Add sugar, salt to taste and saute it well.
Cover it with the lid and cook for 5 minutes.
Add fresh fenugreek leaves, degi red chilli powder, a pinch of asafoetida, black pepper powder and saute it well.
Add prepared masala and saute on medium flame.
Add water and mix it well. Cover it with the lid and cook on medium flame.
Mash a few chana as this helps in thickening the gravy.
Once it's done switch off the flame and garnish with coriander sprig, pomegranate pearl.
Serve hot with puri and salad.
For Dough
In a parat, add whole wheat flour, salt to taste, ghee, water as required and knead a smooth tight dough.
Apply ghee and cover it with a damp cloth and keep it aside for further use.
Pinch a small lemon size ball and roll it into a round shape to slightly thick thickness.
Heat oil in a kadai, once the oil is medium hot fry the puri
Press until the puri puffs up and splash oil to puff up fully.
Flip over and fry until it turns golden brown.
Remove on an absorbent paper.
For Salad
In a bowl, add onion, tomato, green chillies, lemon juice, salt to taste and mix well.
Keep aside for further use.
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