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Preparation Time : 360
Cook Time : 50
Total Time : 410
Chick Peas soaked 1 cup Tomatoes roughly chopped 3 large Salt to taste Soda bicarbonate a pinch Ghee/refined 3 tablespoons Ginger-garlic paste 2 tablespoons Roasted ⬇️ dried pomegranate seeds 1 tablespoon Cumin seeds 2 teaspoons Dried mango powder 1 tablespoon Red chilli powder 1 tablespoon Garam masala powder 1 tablespoon Coriander powder 2 tablespoons Bay leaves 2-3 Asafoetida 1/2 teaspoon Chole masala 1 tablespoon Ginger piece cut into juliennes1/2
FOR PURI Wheat Flour - 2 cups Salt to taste Oil - 1 tblsp for deep frying Water as needed
Put the chick peas in a pressure cooker. Add five cups water, salt, soda bicarbonate and a tea bag. Close the lid and pressure cook for six whistles. Remove the tea bag immediately after the pressure is completely released
Heat one tablespoon ghee in a non stick pan. Add tomatoes and cook for six to eight minutes. Add dried pomegranate seeds and cook for two to three minutes. Allow to cool and grind to a fine paste.
Heat remaining ghee in a non stick pan. Add cumin seeds. Once they crackle, add tomato puree and sauté for four to five minutes. Add ginger-garlic paste, mix well and cook for two to three minutes.
Add dried mango powder, red chilli powder, garam masala powder, coriander powder, bay leaves and asafoetida. Cook for four to five minutes more. Add chole masala and cook for five minutes more Serve hot garnished with ginger juliennes
FOR PURI Take wheat flour, salt in a bowl. Add in oil and rub it into the flour. Add water slowly and knead to a stiff dough. Rest the dough for 10 to 15 mins.
Divide the dough into equal portions. Take a ball, roll it in a oiled surface till thin.
Drop poori in oil, press on top till puffy, flip over and cook. Serve with Punjabi cholle
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