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Photo of Chole-Poori by Runa Ganguly at BetterButter


Runa Ganguly
30 minutes
Prep Time
50 minutes
Cook Time
3 People
Read Instructions Save For Later


Everyone’s favourite and the same with the kids. pooris accompanied with chole is a filling and tasty breakfast anyday

Recipe Tags

  • Egg-free
  • Medium
  • Kids Recipes
  • North Indian
  • Simmering
  • Pressure Cook
  • Frying
  • Sauteeing
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 3

  1. for pooris:
  2. 200 grams plain flour
  3. 50-70 grams whole wheat flour
  4. 1 tablespoon nigella/kallonji seeds (optional)
  5. a dollop of ghee /2 tablespoon oil for kneading
  6. oil to deep fry +1 tablespoon for dough
  7. warm water to knead
  8. salt to taste
  9. for chole:
  10. 300 grams chickpeas soaked overnight
  11. 1 Bay leaf
  12. 2 cardamom pods
  13. 3 cloves
  14. 1 slit green chilly
  15. water to pressure cook
  16. salt to taste
  17. purée of 1 large onion and 1 tomato
  18. 1 teaspoon garam masala powder
  19. 1/2 inch cinnamon stick
  20. 1 teaspoon ginger garlic paste
  21. 1 teaspoon turmeric powder
  22. 1 teaspoon cumin powder
  23. 1 teaspoon red chilli powder


  1. for chole:
  2. pressure cook the chickpeas until they are soft but not broken post soaking
  3. reserve a cup of water used to pressure cook and discard the rest
  4. heat oil in a wok and temper with all the whole spices listed
  5. add the ginger garlic paste and sauté for a minute
  6. add the tomato-onion purée , dry spices (besides garam masala powder)and cook covered till the oil separates
  7. now add the chickpeas and salt
  8. mix and cook for a minute before adding the reserved water
  9. bring to a boil and reduce heat
  10. cook covered until the gravy thickens to your desired consistency , blending well with the spices
  11. for poori:
  12. combine both the flours, salt and nigella seeds in a bowl
  13. add ghee and roughly crumble the mixture
  14. add warm water gradually to knead a stiff dough
  15. tuck and keep the dough covered for 15 minutes
  16. post resting, add 1 tablespoon oil and knead for a minute
  17. heat oil for frying the pooris
  18. grease the rolling board and pin with some oil and divide the dough into small lemon sized portions
  19. roll each uniformly , not too thin or thick
  20. carefully add each in hot oil and flip and fry till golden brown on low heat
  21. serve warm chole -pooris to your family. enjoy!

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