Name: Chole masala with Ajwain puri recipe by Ashvini Singh at BetterButter
Prep time: 9 min
Cook time: 40 min
Total time: 49 min
Yield: 3
Ingredients: chole masala; 1 cup chole / chickpea, soaked overnight; 4 tbsp oil / butter; Half cup paneer; 1 bay leaf; 1 inch cinnamon stick; ½ tsp cumin seeds; 1 onion, finely chopped; 1 tsp ginger-garlic paste; 2 tomatoes, finely chopped; 1 tbsp kashmiri chilli powder; ½ tsp turmeric powder; 1 tsp coriander powder; ½ tsp cumin powder; ¾ tsp aamchur powder / dry-mango powdersalt to taste; salt to taste; ½ tsp garam masala; 2 cups water; 2 tsp coriander leaves, finely chopped; ½ lemon juice (optional); Ajwain puri; Wheat Flour-250 gm; Water-150 ml or as per requirement; Salt-3/4 tsp; Carom seeds(ajwain)-1 tsp; Cooking oil for frying the puri

Ingredients Serving: 3

chole masala
1 cup chole / chickpea, soaked overnight
4 tbsp oil / butter
Half cup paneer
1 bay leaf
1 inch cinnamon stick
½ tsp cumin seeds
1 onion, finely chopped
1 tsp ginger-garlic paste
2 tomatoes, finely chopped
1 tbsp kashmiri chilli powder
½ tsp turmeric powder
1 tsp coriander powder
½ tsp cumin powder
¾ tsp aamchur powder / dry-mango powdersalt to taste
salt to taste
½ tsp garam masala
2 cups water
2 tsp coriander leaves, finely chopped
½ lemon juice (optional)
Ajwain puri
Wheat Flour-250 gm
Water-150 ml or as per requirement
Salt-3/4 tsp
Carom seeds(ajwain)-1 tsp
Cooking oil for frying the puri

Instructions

PUNJABI CHOLE PURE
FIRSTLY, IN A COOKER HEAT OIL / BUTTER. USING MORE OIL MAKES DHABA STYLE CHOLE MASALA.FURTHERMORE, SAUTE BAY LEAF, CINNAMON STICK AND CUMIN SEEDS TILL THEY TURN AROMATIC.
ALSO ADD FINELY CHOPPED ONIONS AND GINGER-GARLIC PASTE. SAUTE TILL IT TURNS GOLDEN BROWN.
ADD TOMATOES AND SAUTE TILL THEY START RELEASING OIL.
FURTHER, ADD CHILLI POWDER, TURMERIC, CORIANDER POWDER, CUMIN POWDER, AAMCHUR POWDER, GARAM MASALA AND SALT. SAUTE FOR A MINUTE.
SAUTE FOR A MINUTE.
NOW ADD HALF CUP PANEER IT'S OPTIONAL. SAUTE FOR A MINUTE.
THEN ADD SOAKED CHICKPEA MAKE SURE TO SOAK CHICKPEA OVERNIGHT IF ITS NOT CANNED CHICKPEA.FURTHER ADD 2 CUPS OF WATER. ADD MORE WATER IF YOU LIKE IT TO BE MORE GRAVY.GIVE A GOOD MIX. AND CHECK THE SEASONINGS. MAKE SURE THE MASALA WATER TO BE SLIGHTLY SALTY AS CHOLE WILL ABSORB WHILE COOKING.
PRESSURE COOK FOR 7-8 WHISTLES ON MEDIUM FLAME.
ALLOW THE PRESSURE TO RELEASE BY ITSELF BEFORE OPENING COOKER.
GARNISH WITH CORIANDER LEAVES. CHOLE IS READY
MAKE EQUAL AND SMALL BALLS OF DOUGH, , DUST IT WITH PLAIN FLOUR AND ROLL IT INTO PURI ONE BY ONE.
PUT 1-2 PURI AT A TIME IN HOT OIL CAREFULLY, GENTLY PRESS IT FROM ALL THE SIDES, GENTLE PRESS WILL HELP IT PUFF.
ONCE IT TURNS LIGHT GOLDEN FROM BOTH THE SIDES, TAKE IT OUT FROM THE OIL.
AJWAIN PURI IS READY
LUNCH IS READY TO EAT. CHOLE MASALA WITH AJWAIN PURI CURD AND SALAD

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