Puri chole ( without onion & garlic paste )

Ingredients

For Puri:

• Flour (sieved): 200 g
• Salt: 1/2 teaspoon
• Ghee (melted) or oil: 2 tablespoon
• Water (warm): 100 ml
• Oil: for deep frying

For chole:

• Dried chickpeas: 200 g
• Water: 3 cups
• Bay leaf: 1
• Oil: 5 tablespoons
• Cinnamon stick: 1
• Black peppercorns: 6
• Cardamom seeds: 1/2 teaspoon
• Cloves: 8
• Cumin seeds: 1 tablespoon
• Ginger (chopped): 1 tablespoon
• Green chilli (chopped): 1tablespoon
• Turmeric powder: 1/2 teaspoon
• Red chilli powder: 2 teaspoon
• Coriander (ground): 1 tablespoon
• Asafoetida powder (hing): 2 ml
• Tomato (chopped): 1
• Salt: to taste
• Amchur powder: 1 tablespoon
• Lemon juice: 3 tablespoon
• Fresh coriander (chopped): 3 tablespoon

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Preparation

• For puri:
  Place the flour and salt in a mixing bowl and blend well. Drizzle in the ghee or oil and rub it into the flour with your fingertips until thoroughly incorporated. Add water slowly and mix well. Make into a dough and rest for a minimum of half an hour. Make round balls and roll into puris. Heat oil, and fry the puris and remove when golden colour. Serve hot.
• For chole:
  Soak dried chickpeas in water for at least nine hours . Boil the chickpeas. When the chickpeas are butter soft but not broken, drain the chickpea, saving the liquid. Make fresh garam masala by grinding together cinnamon, peppercorns, cardamom seeds, cloves and cumin seeds.
• Heat oil in a pan. Add chopped ginger and green chilli and sauté. Add turmeric powder, chilli powder, ground coriander and asafoetida and stir well. Add tomatoes and mix well.
• Stir in the salt, drained chickpeas, cooking water, amchur powder and lemon juice. Sprinkle the finished dish with garam masala powder. Garnish with chopped fresh coriander.