Jain chole puri ( chick-pea curry with fried puffed whole wheat flat bread )

Main Dish
2 servings
30 min
35 min
Very Easy


Number of serving: 2
1 cup kabuli - chole channa (soak overnight in plenty of water)

1/4 cup Channa dal (used for extra gravy and health benefit)

Handfull of whole garam masala ( black pepper,bay leaves, cinnamon stick, few cloves, cardamon big or small)

For Gravy:

1 cup Tomato Puree / crushed tomatoes

1 teaspoonginger-chilli paste ( avoid ginger if making pure jain)

1/2 teaspoon. garam masala2 tsp. chole masala

1 teaspoon. coriander seed powder

1/2 teaspoon. chilli powder

1/4 teaspoon. turmeric powder

1 teaspoon Amchur Powder (dry mango pwd) or lemon juice

1/2 cup water in which channa was boiled

For Tempering:

3 tablespoon . oil

1/2 teaspoon . cumin seeds

1 1/2 tablespoon yogurt

1 tablespoon half-n-half

2 teaspoonn Kasoori Methi (dried methi leaves)

3-4 pinches asafoetida powder

salt to taste

1/2 teaspoonn sugar / jaggery

For Garnishing:

1 tablespoon Chopped Cilantro / Coriander leaves

2)For puri:

1 cup Whole wheat flour

1 teaspoonsoil salt

2 teaspoonsoil for the dough

1/2 cup milk / yogurt and water (use accordingly just enough to form a firm dough, and knead till smooth. Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out.... adding milk or yogurt makes the puri soft)

Canola Oil for frying.


  • Pressurecook soaked chickpea+ channa dal till very soft, but not mushy (At least 5-6 whistles) along with whole garam masala. Drain, but save water, do not discard. Heat oil in a wok/heavy pan. Add cumin seeds, asafoetida, ginger chilli paste and tomato puree, stirfry for 2 minutes. Add 1 teaspoon chole powder + all dry masalas, then add chole channa with little left over water which was kept aside. Simmer till gravy is almost dry. Now in a bowl beat yogurt and 1 teaspoon of chole masala, salt, sugar/ jaggery, mix it well and pour it into the chole. Simmer it untill the gravy becomes thick. Then add 1 Tbsp of half -n-half. Remove from flame, now crush kasoori methi leaves with your palms and sprinkle it over the chole. Mix it well. Garnish it with lemon juice & chopped cilantro leaves. Serve hot with slices of bread, parathas, puri or bhaturas or rotis.
  • 2)For puri:
    Divide puri dough into small balls about golf-ball size, and roll out into 4-6" rounds on an oiled board. Heat canola oil in a fryingwok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain on a paper napkin to soak excess oil. Serve as soon as possible with chole or any prefered vegetable.


Jain Chole Puri ( Chick-Pea Curry With Fried Puffed Whole Wheat Flat Bread ), photo 1Jain Chole Puri ( Chick-Pea Curry With Fried Puffed Whole Wheat Flat Bread ), photo 2


Rate this recipe:

Related recipes

Recipe Jain lauki koftas curry
Jain lauki koftas curry
4 servings
45 min
Very Easy
4 / 5
Recipe Jain punjabi chole
Jain punjabi chole
2 servings
4 / 5
Recipe Chicken curry with coconut milk - Video recipe !
Chicken curry with coconut milk - Video recipe !
3 servings
40 min
Very Easy
5 / 5
Recipe Roasted chickpeas with curry (Baked chickpeas)
Roasted chickpeas with curry (Baked chickpeas)
3 servings
20 min
Very Easy
4 / 5
Recipe Banana bread with chocolate!
Banana bread with chocolate!
10 servings
55 min
Very Easy


Related articles

Make your bread at home!Make your bread at home!Impress your friends with these St Patrick's day recipes!Impress your friends with these St Patrick's day recipes!

Daily Menu

Receive daily menu: