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    Home » Breakfast and Brunch » Puri Chole - Nashta Recipe

    5 from 11 votes

    Puri Chole - Nashta Recipe

    March 18, 2021 by Sarah Mir

    Jump to Recipe Print Recipe
    Jump to Recipe

    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!

    • Pakistani Chana Pulao - Chickpea Pilaf
    • Chana Palak or Chholay Palak - Chickpea & Spinach Curry
    • Murgh Cholay - a Pakistani Chicken and Chickpea Curry
    • Aloo Chana or Aloo Choley

    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

    Puri Chole in a dish, chai in a glass behind it, pooris on a newspaper
    Print Recipe
    5 from 11 votes

    Puri Chole or Poori / Nashtay Walay Cholay

    Course: Breakfast
    Cuisine: Indian, Pakistani
    Keyword: Chholay, Cholay, Chana, Nashta, Breakfast, cholay, chholay, chole
    Servings: 4
    Author: Sarah Mir

    Ingredients

    • 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

    Spices

    • 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)

    Instructions

    • 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.

    Notes

    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.

    « Achari Chicken Bake - Healthy & Easy
    Poori Aloo Recipe - Nashta (Breakfast) »

    Reader Interactions

    Comments

    1. fatimajaved says

      March 24, 2021 at 6:45 am

      this blog is intresting .

      Reply
      • sarahjmir@gmail.com says

        March 27, 2021 at 11:26 am

        thanks!

        Reply
    2. Fariya says

      July 16, 2021 at 8:09 pm

      Hey Sara,
      I am wondering why tea bag and wouldn’t it give the chaaye ka taste?

      Reply
      • sarahjmir@gmail.com says

        July 16, 2021 at 8:16 pm

        Not at all! Traditionally amla is used and this addition approximates that depth of flavour!

        Reply
    3. Saba says

      September 19, 2021 at 10:38 am

      How much amla would be used in this recipe? Thanks!

      Reply
      • Sarah Mir says

        November 03, 2021 at 11:56 am

        Hi Saba! great question, but since I don't usually see Amla here I am not sure. i've always used a teabag

        Reply
      • Hina says

        November 24, 2021 at 1:02 am

        I’m not one for leaving comments but this was just amazing.
        I am hopeless at cooking Paki food - living in the West all my life has made me more a pasta and pizza style chef . I decided to give this recipe a go and so grateful I did. With the success that this gave me - I’m considering the pulao recipe and that’s BIG because the number of kitcheris I’ve made in the name of pulao - has turned me off for life. Thank you so much for sharing.

        Reply
        • Sarah Mir says

          December 03, 2021 at 11:17 pm

          Woah! I AM SO SO HAPPY to hear that!!!! Thank you for sharing Hina!

          Reply
    4. S says

      August 17, 2022 at 10:12 am

      This looks interesting. I wonder if you're from Mississauga and knew my uni friends🤔. Small world.

      Reply
      • Sarah Mir says

        September 06, 2022 at 10:22 am

        I am not actually 🙂

        Reply
    5. S says

      August 17, 2022 at 10:14 am

      Also, do you add the liquids from the canned chickpeas?

      Reply
      • Sarah Mir says

        September 06, 2022 at 10:24 am

        I don't but I have totally seen it done

        Reply

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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