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Chole poori

Chole Poori

Serves 4

40 mins

400 Kcal

Chole poori is one of the classics of North Indian cuisine and a favourite to enjoy at any time, such as breakfast, lunch, or any festival. Chole is a spicy, flavourful chickpea curry, and poori is deep-fried wheat-flour bread. Combining the savoury, fragrant chole with the light, crunchy poori gives a beautiful texture and flavour combination, making chole poori a favourite in Indian cuisine. The Chole poori recipe begins with making the chole. Firstly, dried chickpeas are soaked overnight. Then, chickpeas are cooked with a mixture of spices like cumin, coriander, garam masala, and amchur, or dried mango powder, along with onions, tomatoes, garlic, and ginger. It is a rich, savoury curry with an intense spicy and tangy finish. Some versions of chole poori further infuse tea bags during cooking to make the chickpea colourfully flavoured and darker. Poori consists of kneaded wheat flour dough rolled out into a thin sheet, cut into small discs, and fried until golden brown and puffed. This crisp, airy poori goes perfectly with the rich, spiced chole, making it an ideal meal. Its beauty lies in flexibility. It is simply a good meal for breakfast, a merry lunch, or an accompaniment to a more comprehensive meal. The chole poori is mainly enjoyed with a side of yoghurt, pickles, or salad, adding a different dimension of freshness to this highly-favoured dish. Whether in-home cooking or a street-food stall, chole poori is flavour and satisfaction to the soul.

Ingredients required for Chole Poori

1 onion
3/4 tsp ginger
3/4 tsp garlic
1 can chickpeas
1 teabag
3/4 tsp kalonji seeds
3/4 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp salt
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp chilli flakes
1/2 tsp coriander powder
1/2 tsp saunf

Cooking steps for Chole Poori

1
If you're ready to experience the ultimate North Indian indulgence, Chole Poori is calling your name!
2
This dynamic duo of spicy, aromatic chickpea curry paired with puffy, golden fried pooris will leave you swooning.
3
Start the recipe of chole poori by finely chopping 1 onion, which will be the flavour-packed base for the chole.
4
Heat 2 tablespoons of oil in a large pan and saut ¾ teaspoon each of grated ginger and garlic until golden and fragrant.
5
Add the chopped onion and cook until translucent and caramelized—this is where the magic begins.
6
Toss in ¾ teaspoon nigella seeds (kalonji), ¾ teaspoon mustard seeds, and 1/2 teaspoon cumin seeds.
7
Let them crackle and release their nutty aroma before adding 1 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon red chilli powder, 1/2 teaspoon coriander powder, and 1/2 teaspoon crushed aniseed (saunf).
8
These spices turn up the volume, making your kitchen smell heavenly.
9
Add 1/2 cup of tomato pur e and cook until the oil starts to separate, signaling that the spices are perfectly toasted.
10
Stir in one can of chickpeas (drained and rinsed) and ensure they're coated in the spicy mix.
11
For an earthy twist, drop a teabag into the pan (trust us on this one—it deepens the colour and flavour beautifully).
12
Add enough water to just cover the chickpeas and simmer for 20–30 minutes on low heat, allowing the flavours to mingle.
13
Remove the teabag and finish with a sprinkle of garam masala.
14
Serve hot alongside freshly fried pooris—crispy, golden rounds made by rolling a simple dough of flour, water, and salt.
15
Each bite is a riot of textures and flavours: tangy, spicy chole soaked up by soft, crispy pooris.
16
Weekend brunch just got legendary.

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FAQs

What is the difference between chole and chole poori?

Chole is a delicious chickpea curry with grinding spices, onion, tomatoes, ginger, or garlic. The main consumption modes for this dish are rice or roti, a type of flatbread. On the other hand, Chole poori is a complete meal that combines this chole with "poori," a deep-fried puffed bread prepared from unleavened wheat flour dough. Together, the spiced chickpeas and the crispy poori constitute a delectable, filling combination.

How do I make the chole poori crispy?

Perfect poori can be made by ensuring the oil is hot before frying. The dough should neither be sticky nor too soft; thus, roll to an even thickness, like 2mm, and fry them one at a time with hot oil. With a slotted spoon, gently press down while frying to help them puff up. Fry until golden brown and crispy. If the oil temperature is too low, the poori might take in too much oil and become soggy.

Can you make chole poori ahead of time?

Yes, parts of the chole poori prep can be done ahead of time. The chole - the chickpea curry - can be prepared even a few hours or even a day in advance. Refrigerate it in an airtight container and then reheat it when needed. Poori is best served fresh since it loses its crispiness otherwise. If you need to make poori well in advance, store them in a lidded container lined with paper towels to prevent drying and loss of crispiness over time.