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Chole masala with Ajwain puri

Jan-24-2018
Ashvini Singh
9 minutes
Prep Time
40 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Chole masala with Ajwain puri RECIPE

well, my love to chole masala with puri one common thing which we share across all our family members. perhaps the taste for this exotic

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Pressure Cook
  • Frying
  • Main Dish
  • Healthy

Ingredients Serving: 3

  1. chole masala 
  2. 1 cup chole / chickpea, soaked overnight
  3. 4 tbsp oil / butter
  4. Half cup paneer
  5. 1 bay leaf
  6. 1 inch cinnamon stick
  7. ½ tsp cumin seeds
  8. 1 onion, finely chopped
  9. 1 tsp ginger-garlic paste
  10. 2 tomatoes, finely chopped
  11. 1 tbsp kashmiri chilli powder
  12. ½ tsp turmeric powder
  13. 1 tsp coriander powder
  14. ½ tsp cumin powder
  15. ¾ tsp aamchur powder / dry-mango powdersalt to taste
  16. salt to taste
  17. ½ tsp garam masala
  18. 2 cups water
  19. 2 tsp coriander leaves, finely chopped
  20. ½ lemon juice (optional)
  21. Ajwain puri
  22. Wheat Flour-250 gm
  23. Water-150 ml or as per requirement
  24. Salt-3/4 tsp
  25. Carom seeds(ajwain)-1 tsp
  26. Cooking oil for frying the puri

Instructions

  1. PUNJABI CHOLE PURE
  2. 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.
  3. ALSO ADD FINELY CHOPPED ONIONS AND GINGER-GARLIC PASTE. SAUTE TILL IT TURNS GOLDEN BROWN.
  4. ADD TOMATOES AND SAUTE TILL THEY START RELEASING OIL.
  5. FURTHER, ADD CHILLI POWDER, TURMERIC, CORIANDER POWDER, CUMIN POWDER, AAMCHUR POWDER, GARAM MASALA AND SALT. SAUTE FOR A MINUTE.
  6. SAUTE FOR A MINUTE.
  7. NOW ADD HALF CUP PANEER IT'S OPTIONAL. SAUTE FOR A MINUTE.
  8. 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.
  9. PRESSURE COOK FOR 7-8 WHISTLES ON MEDIUM FLAME.
  10. ALLOW THE PRESSURE TO RELEASE BY ITSELF BEFORE OPENING COOKER.
  11. GARNISH WITH CORIANDER LEAVES. CHOLE IS READY
  12. MAKE EQUAL AND SMALL BALLS OF DOUGH, , DUST IT WITH PLAIN FLOUR AND ROLL IT INTO PURI ONE BY ONE.
  13. PUT  1-2 PURI AT A TIME IN HOT OIL CAREFULLY, GENTLY PRESS IT FROM ALL THE SIDES, GENTLE PRESS WILL HELP IT PUFF.
  14. ONCE IT TURNS LIGHT GOLDEN FROM BOTH THE SIDES, TAKE IT OUT FROM THE OIL.
  15. AJWAIN PURI IS READY
  16. LUNCH IS READY TO EAT. CHOLE MASALA WITH AJWAIN PURI CURD AND SALAD

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