Guys, no jokes, when I make Puri, Chana, and Aloo I feel like it's a gift I've given myself. If you are the person rolling out the Pooris then you will also be the last to eat them, but that bothers me very little when I get to. There is something about that combination with achar that just does it for me. My childhood is dotted with Halwa Poori memories - the kind that comes in bags to the house, the kind piled in clean-ish dishes on humid pleasant Karachi mornings, the kind that is ladled into an Aunty's corningware bowls. All the Puri Chole meant something different, but tasted so good.
My Flour & Spice friends know of my love for all things chickpeas - chana pulao, murgh cholay, aloo cholay... and I have a chat coming up too! This recipe which until now was a note inside my Aloo Cholay one deserves it's own special mention. I absolutely adore how small simple changes transform the chickpeas entirely into something special.
Ingredients for Puri Chole
- Chickpeas - I like using South Asian or Middle Eastern brands since they tend to be smaller than the generic chickpeas
- Ginger and Garlic - Fresh is exceptional here, but paste works too
- Spices - Kalonji (Nigella), Mustard Seeds, Chili, Chili Flakes, Coriander Powder, Salt, Turmeric, Saunf
- A Tea Bag - yup, folks, a teabag. Traditionally Amla is used in these chickpeas, but since that isn't commonly in the home cooks pantry a tea bag works quite well.
Step One: Coarsely grind your saunf and combine with remaining spices
Step Two: Saute onions till lightly golden
Step Three: Add Ginger, Garlic, saute a minute
Step Four: Stir in spices and saute for 30 seconds
Step Five: Add the chickpeas, water, and simmer.
Step Six: In goes the teabag, simmer for 5-10 minutes then remove and dig in!
Don't forget to check out these Chana/Cholay/Chole Favorites too!
Tried this recipe? Rate it below by clicking the number of stars you want to give it right on the recipe card! Tag me in your recreations on instagram @flourandspiceblog
- 1 onion
- ¾ tsp ginger (grated or 1 tsp paste)
- ¾ tsp garlic (crushed or 1 tsp paste)
- 1 can chickpeas (19 oz)
- 1 teabag
- ¾ tsp kalonji/ nigella seeds
- ¾ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp salt (unless your chickpeas are salty, then adjust at the end)
- ½ tsp turmeric /haldi
- ½ tsp chili powder
- ½ tsp chili flakes
- ½ tsp coriander powder
- ½ tsp saunf/aniseed (roughly crushed)
Saute the onion in a little oil on medium heat until it's lightly golden
Add, ginger and garlic and saute for 30 seconds
Now add all the remaining ingredients except the teabag and mix well
Pour a cup and a half of hot water into the pot, bring to boil and simmer for 15 minutes
Put the teabag into the pot, mix, and simmer until the chickpeas are tender - varies by brand, but this takes another 10 minutes for me
Take the teabag out
Lightly mash some of the chickpeas with a spoon and stir, add water to preferred consistency and adjust seasoning to preference.
Tip: If your chickpeas are tough then add a tiny pinch of baking soda added early on will help tenderize the chickpeas allowing them to absorb more flavor. A tiny pinch means about ⅛ tsp - too much and the texture of the chickpeas will be compromised.