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The ingredients needed to cook Poori chole:
- Take For chole
- Get 4 oil
- Get 1/2 tsp .cumin seeds
- Prepare 1/2 tsp mustard seeds/ rai
- You need 2 tbsp grated raw mango (or 1 tsp. aamchoor powder)
- Get 1 large chopped tomato
- Use 1/4 tsp garlic paste
- Get 2-3 limro/curry leaves, chopped
- You need 2 green chillies, chopped
- Prepare 3 medium potatoes, boiled and cubed
- You need 1 tbsp tomato paste/puree
- Use 2 cups boiled chickpeas
- Get to taste salt
- Provide as needed chopped coriander for garnishing
- Prepare 1/2 tsp .cumin powder
- You need 2 tbsp yogurt
- Take 1 tsp red chilli powder
- Provide 1 pinch baking powder
- Provide as needed warm water for kneading
- You need 1 tbsp lemon juice
- Take 1 &1/2 cup Ingredients for Pooris all-purpose flour
- Provide 1/2 cup atta flour 2 tbsp.yoghurt
- Provide 3 tbsp oil
- Provide 1 tsp salt warm water for kneading
- Prepare as needed you can add a bit of milk in it for extra soft poori
- Provide as needed oil for deep frying
Steps to make Poori chole:
- Chole:- - - Heat oil, add mustard seeds and cumin seeds, let them splutter. Then add the curry leaves, followed by garlic paste, grated mango, 1 chopped chilli and chopped tomatoes. Cook until the water from the tomato evaporates. Add the turmeric, cumin and chilli powders, plus the tomato paste. Fry for a minute, then add the chickpeas and potatoes.
- Let the masala coat everything nicely, sprinkle some salt. Then add 1 cup water. Turn the heat down to low and cover the pot. Let it simmer gently on low heat for about 15 minutes, then open and mash some of the potatoes/chickpeas just to help thicken the gravy slightly.
- Add the remaining green chilies and the lemon juice. Adjust salt and garnish with chopped coriander. Done! :)
- Poori :- Sift the flour, add the baking powder, salt, yoghurt and oil. Gradually add in the warm water and knead to a soft dough. Let it sit for about 20mins, then divide the dough into 10-12 pieces. Roll each one out to about 4 inches diameter.
- For soft puris proceed as follows: - - Heat your oil, make sure it's quite hot. Put in a poori in the hot oil and immediately start splashing hot oil over the top of it with a spoon.
- Gently press down on the poori with the back of a wooden spoon or spatula, and you will see it start to puff up. If the poori turns dark in less than a minute, the oil is too hot. Reduce the heat of the stove. Gently press down with the spatula, and wait till it puffs completely, it should take only few seconds.
- Flip the poori over and cook the other side until golden brown.
- For crispy Pooris, this is what you need to do: - - After you've rolled out your pooris, make small slits all over them. This will stop them from puffing up, and they will stay flat and crisp. Fry them in the oil on both sides until golden and remove.
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