Chola Puri

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Chola Puri is a comforting and satisfying meal loved across many homes. Crispy, fluffy puris paired with a warm, flavourful chickpea masala make a perfect breakfast, brunch, or hearty meal. To make things easier, I prepare half-cooked rotis in advance and fry them into puris whenever needed. It saves time and ensures fresh, puffed puris every time.

How I Make Puri -Using Half-Cooked Rotis

Ingredients

• Flour
• Salt
• Oil
• Yoghurt
• Water (to form a soft dough)

Prepare the Dough

• In a kitchen machine or bowl, add flour, salt, oil, and yoghurt.
• Mix well, then gradually add water and knead into a soft, smooth dough.
• The dough should be softer than regular chapati dough. ( softer the dough thinner & softer  rotis)
• Cover and let it rest for a few minutes.

Make Half-Cooked Rotis

• Divide the dough into small balls (for puris, I prefer smaller ones).
• Alternatively, make a larger chapati and cut into 2–4 pieces.
• Preheat the chapati maker.
• Flatten a ball slightly and place it a little above the centre of the chapati maker.
• Gently press and hold for a few seconds to get a half-cooked roti similar to the packaged ones.
• Repeat with the remaining dough.

Storage

• Allow the rotis to cool completely to prevent sogginess from steam.
• Transfer to an airtight container lined with paper to absorb excess moisture.
• Store in the refrigerator for up to 5 days and cook as needed.( As chappathi or Puri)

Frying the Puri

• Heat oil in a pan.
• Slide the puri into hot oil, ensuring it is fully immersed.
• Once it starts to puff, flip to cook the other side until golden brown.
• If the puri floats before fully puffing, gently press it with a spatula so it stays under the oil and inflates properly.
• Fry until both sides are golden.
• Remove and place in a mesh basket or rack to drain excess oil.

How I Make Chola Masala

Prepare the Chickpeas

• Wash and soak dry chickpeas overnight.
• Drain the soaking water.
• Add chickpeas to a pressure cooker with enough water to cover them.
• Add salt, turmeric, and fennel powder (helps reduce bloating).
• Cover and Bring to a boil.
• After 1 whistle, reduce the flame and cook for 15 minutes.
• Turn off the heat and allow the pressure to release naturally.
• ( Or use canned chickpeas- I'll discard the water from the canned chickpea and use fresh water instead)

Prepare the Masala

• In a pan:Heat oil and add the following seeds:

• Mustard
• Fennel
• Cumin
• Fenugreek
• Nigella (black seeds)
• Add crushed ginger and garlic and sauté.
• Add finely chopped onion and cook until soft and lightly golden.
• Add green chilli if you prefer it spicy (optional).
• Add finely chopped tomato (optional) and cook until soft.
• Seasoning
• Add and mix well:
• Hing (asafoetida)
• Salt
• Pepper
• Garam masala
• Cumin powder
• Fennel powder
• Turmeric
• Meat masala
• Dried mango powder (amchur)
• Paprika or chilli powder

Finish the Dish

• Add the cooked chickpeas along with some of their cooking water.
• Add extra water if needed to adjust the desired consistency.
• Add 1 teaspoon of jaggery to balance the flavours.
• Bring to a gentle boil.
• Turn off the heat and garnish with fresh parsley or coriander leaves.

✨ Serve the crispy puris hot with the flavourful chola masala for a delicious and comforting meal.