Today will share step by step with images of a complete recipe that is How to makeAmritsari Poori Chole / Punjabi puri and Chole Masala with limited use ofspices and ingredients. This traditional recipe from Punjab is a rich darkbrownish side dish served with kulche, poori, or bhatura. Poori is deep-friedIndian flatbread.
Whole spices to make potli (bag) (Cardamom-1Tea leaves-1 tbspCinnamon stick-1/2 inchCloves-5Peppercorn-5Bay leaf-1 )
2tbspghee/ oil
1/2tbsp turmeric powder
1/2tbspred chili powder
1/2tbspdry mango powder
1tbspchole masala powder
3/4tbspCorn flour
baking soda
salt
coriander leaves
For poori
1.5cupAllpurpose flour
1/2cupCurd
1/2tbspBakingsoda
salt
2cupoil
Instructions
To make chole
Let the Kabuli Chana/ Chickpeas soak for 5-6 hours in water. Then make a potli/bag consisting of bay leaf, cardamom, cinnamon, cloves, and peppercorn and seal it.
Add the soaked chana into the pressure cooker, adding the spices potli/bag, salt, and baking soda. Add water, cover the lid and wait for 2 whistles.
Open the lid, check whether the chana is properly boiled, and take out the potli.
Now heat oil/ghee in a Kadai
Add sliced onions and stir them
Add ginger garlic paste and sauté them for 20-30
Now add red chili powder, turmeric powder, chole masala powder, and amchur powder and stir them continuously till the raw smell of the spices goes off.
Then pour the boiled chole with water, and allow them to cook without cover for 8-10 minutes on low flame
To make the consistency thick you can mash a few chana or you can add corn flour water which is totally optional.
Now turn off the flame and transfer them to a serving plate to serve with poori or bhatore.
To make Poori
Take maida/all-purpose flour in a big mixing bowl
Add curd, salt, and baking soda
Mix them and knead soft dough, cover it with a wet kitchen towel and keep it aside for 30 minutes.
After 30 minutes take the dough and place it in a flat place and knead it more to make a fine dough
Divide them into 12 equal parts and make 12 lemon size balls.
In the meantime heat oil in a Kadai.
Now with the help of a rolling pin, make the balls into a flat 3-inch diameter size flat circle.
Slowly place one of the puris and fry it, once fried on one side, then turn it to the other side and fry it.
Same way to fry all the puris one by one.
Transfer them to a serving plate and serve with chole.