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
- Onion
- 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.
Technique
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!
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- 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)
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Saute the onion in a little oil on medium heat until it's lightly golden
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Add, ginger and garlic and saute for 30 seconds
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Now add all the remaining ingredients except the teabag and mix well
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Pour a cup and a half of hot water into the pot, bring to boil and simmer for 15 minutes
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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
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Take the teabag out
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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.
