Panjabi Chole recipe | aloo puri recipe | masala chole

   Aloo Puri with chole 

To Make Puri 

1. Wheat Flour 2 Cups, 

2. Oil 2 Tsp, 

3. Salt 1/4 Tsp, 

4. Boiled potato 1 medium, 

5. Hot Water. 

Method :

1. Take a big bowl along with wheat flour, salt and oil. Mix well and add boiled grated potato. Makes dough. Rest the dough  for 15 minutes

2. Take the dough and make small balls to roll Poories. 

3. In a deep frying pan preheat oil and deep fry Poories. 

Punjabi Chole Masala

To Cook Chickpea

1. Chickpeas - 2 Cups, 

2Cinnamon & Bay Leaf 

3. Tea Bag - 1 No. 

4. Salt 1tsp,

5. A Pinch Of baking Soda, optional

Method :

1. Oil - 2 Tbsp, 

2. Whole Spices, 

Cloves 10-12,  

black paper 5-6,

Cinnamon 2 sticks, 

Cardamom 5-6,

Bay leaves 2,

Cumin seeds 1/2 tsp. 

3. Onion - 2 Nos, 

4. Tomato 2 Nos

5. Ginger Garlic Paste - 1 Tsp, 

6. Green Chilli - 2 Nos, 

7. Turmeric Powder - 1/2 Tsp, 

8. Red Chilli Powder - 2 Tsp, 9. Coriander Powder - 1 Tsp, 

10. Cumin Powder - 1 Tsp

11. Garam Masala - 1 1/2 Tsp 

12. Amchoor Powder - 2 Tsp, 

13. Salt - 1 Tsp, 

14. Water 1/2 Cup

15. Anardana Powder - 2 Tsp

16. Kasuri Methi - 1 Tsp Ghee - 2 Tsp. 

Method:

1. Soak the chickpeas overnight. 

2. Cook soaked chickpeas in a pressure cooker along with water, tea bag, cinnamon, bay leaf, black paper, Cardamom,  cloves, salt and baking soda. 

3. Close the lid and cook the chickpeas for 2-3 whistles on a medium-low flame.

4. Remove the whole spices and tea bag. This step is completely optional, you can leave the spices in the chickpeas and remove the tea bag. 

5. Take oil in a wide kadai/deep pan and add the whole spices. Add onions and saute until they are golden brown.

6. Now add the ginger garlic paste and saute. Add chopped tomatoes, and green chillies and cook until they are soft. 

6. Add turmeric powder chilli powder, coriander powder, cumin powder, garam masala and salt and mix well. 

7. Add the cooked chickpeas and water. 

8. Close the kadai and cook the curry for 10 mins on a medium flame.

9. Add the anardana powder, kasuri methi and ghee. 

10. Mix well, turn off the stove and transfer it to a serving bowl.

11. Garnish with chopped coriander and ginger juliennes.

12. Serve it hot with freshly made hot pooris or bhature.

Chole bhature is one of the famous snacks in north India,  few types of preparation make the difference like Anti-u sari chole, Pindi chole, and Panjabi chole. These all have quite a unique taste.