Chole poori, also called chole bhature, is a popular North Indian cuisine! The light fluffy deep-fried bread poori tastes exquisite with a bowl of spicy chickpeas gravy.
The chole poori can be relished as a breakfast, lunch, or dinner!
Ingredients for Chole Poori
For the Chole
- 2 cup of boiled chickpeas
- 3 tablespoons of tomato ketchup (or tomato puree)
- 2 tablespoon of hot paprika sauce
- 1 teaspoon of cardamom
- ½ teaspoon of ginger powder
- 1½ teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 2 teaspoons of garam masala powder
- 1 teaspoon of salt (or as per taste)
- 1½ teaspoon of ground black pepper
- Olive oil
- ½ cup of water
For the Poori
- 3/4 cup of Flour
- ¼ cup of semolina
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- ½ teaspoon of sugar (optional)
- 1 tablespoon of milk curd (optional)
- Filtered water (as per needed)
- 2 tablespoons Olive oil
Instructions to make the Chole Poori
Make the Chole
- Heat the olive oil in a pan on the stove.
- Add the boiled chole/chickpeas and sauté for a few minutes. Adjust the flame to medium-low.
- Next, add the tomato ketchup and paprika sauce. Stir and mix well for 3 minutes coating all the chickpeas with the red sauce.
- Now, add the spice powders (cardamom, ginger, cumin, coriander, and garam masala). Cook for 2 minutes by stirring continuously.
- Pour half a cup of water. Season with salt and pepper. Cook until the gravy becomes medium thick.
- Turn off the stove and transfer the chole into a bowl.
Garnish with freshly chopped coriander leaves.
Make the Poori
- Put the flour on the chopping board or a flat dish.
- Add the semolina, baking soda, salt, and sugar. Mix all the ingredients.
- Add the milk curd and mix to achieve a wet sticky texture.
- Now, start kneading gently by adding little water at intervals. After 2-3 minutes of kneading, the soft dough for the poori should be ready.
- Coat the dough with some olive oil so that it does not dry out.
- Transfer it to a bowl, cover, and let it sit for 2 hours.
- Next, take the well-rested dough and divide it into smaller pieces.
- Apply some oil in your palms and roll the small dough pieces into balls.
- One by one roll out the small dough balls into flat round shapes.
- Fill half of a deep pan with oil. Place it on the gas and heat it on high.
- Cautiously drop the rolled-out round dough into the hot oil.
- Deep fry each side for a minute and take it out on an oil-absorbent paper.
- Repeat the process with the rest of the dough balls.
Your deep-fried pooris are ready.
- Before rolling out the dough balls, take note that the dough balls don’t have any cuts. Otherwise, the poori won’t fluff up when they are deep-fried.
- If you prefer the chole gravy more liquid and soup-like, add more water before simmering. Adjust salt pepper seasoning accordingly.
Enjoy the chole poori served lemon wedges, fresh salad, and carrot pickle.