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

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Main Dish

2 servings

Very Easy

1 h 5 m

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Ingredients

• 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.

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Preparation

• 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.

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