In this traditional recipe, soft cooked chickpeas are simmered in a fragrant sauce of sautéed onions, tomatoes and spices and served with crisp, fluffy puris. Watch your family savour each bite as they enjoy this tasty South-Asian delight!
“Ingredients like the Suraj brand Black Cardamom Pods and the Cinnamon Sticks give this savoury classic its irresistible aroma,” says Vanita Ashat, a chef at President’s Choice cooking school. “What this recipes takes in time, it more than makes up for in flavour.”
Punjabi Chole Puri
Prep time: 40 minutes
Cook time: 2-1/2 hours
• 2 Suraj Black Cardamom Pods
• 1 small Suraj Cinnamon Stick
• 4 whole cloves
• 1 cup (250 ml) dried chickpeas, soaked overnight in water to cover
• 1 black tea bag
• 1 tbsp (15 ml) salt
• 3 tbsp (45 ml) ghee
• 1/2 tsp (2 ml) cumin seed
• 2 onions, chopped
• 4 tsp (20 ml) minced garlic
• 1-1/2 tsp (7 ml) minced ginger root
• 1 hot green chili pepper, thinly sliced with seeds
• 1/2 tsp (2 ml) turmeric
• 2 tsp (10 ml) ground coriander
• 1 tsp (5 ml) fenugreek (optional)
• 1/2 tsp (2 ml) chili powder
• 1/2 tsp (2 ml) garam masala
• 1 cup (250 ml) chopped tomatoes
• 1 cup (250 ml) cilantro leaves, chopped
• 2 cups (500 ml) Suraj Whole Wheat Flour
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) ghee
• 1/2 tsp (2 ml) olive oil
• Canola oil for frying
1. Crush cardamom pods with flat side of chef knife. Tie crushed pods, cinnamon and cloves into a cheesecloth sachet. Combine spice sachet, drained chickpeas, tea bag and 2 tsp (10 ml) of the salt in medium saucepan. Add cold water to cover by 2 inches (5 cm). Bring to a boil, reduce heat to simmer and cook, partially covered, 1 to 1-½ hours or until chickpeas are very soft. Drain, reserving 1-½ cups (375 ml) of the cooking liquid. Discard spice sachet.
2. Heat ghee in large frying pan over medium heat; cook cumin seed 30 seconds or until they crackle. Stir in onions; cook 10 minutes or until golden and very soft. Stir in garlic, ginger and chili pepper; cook for 5 minutes. Stir in turmeric; cook 30 seconds, stirring. Stir in coriander, fenugreek (if using), chili powder and garam masala; cook 30 seconds, stirring. Stir in tomatoes and remaining 1 tsp (5 ml) salt; reduce heat to low and cook 10 minutes or until ghee starts to separate.
3. Stir in chickpeas, reserved cooking liquid and half of cilantro. Simmer 10 to 12 minutes or until liquid is absorbed. Sprinkle with remaining cilantro and serve with puri.
4. Combine flour, salt, ghee and 200 mL water in bowl; stir together using wooden spoon. Transfer to working surface; knead 5 minutes or until dough is smooth and elastic. Form into smooth ball, Transfer to a clean bowl. Drizzle with olive oil; cover and let stand 30 minutes.
5. Fill deep fryer with oil. Heat to 375˚F (190˚C). Divide dough into 16 equal portions; quickly roll into small ball using hands. Roll each ball into 5-inch (12 cm) circle using rolling pin, turning circle over a few times while rolling to prevent sticking. Fry in batches 1 to 2 minutes, turning over halfway, or until golden and crispy. Drain on paper towel-lined baking sheet. Serve with Chole.
Makes 8 servings