Chole Puri

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Chole Puri 





For the Chole.
Soak about 200 gms chick peas in water overnight.
Drain the water. Rinse a couple of time and boil with two bay leaves.
Heat 2 tablespoons oil. Add the bay leaves from the boiled chick peas. Add a finely chopped onion. Fry till the onion wilts.
Add a tablespoon of ginger garlic paste. Fry till the raw smell goes off.
Add a quarter tsp of turmeric powder and two tablespoons of chole masala (I like the flavour of Badshah's Punjabi Chole Masala. Also it's not too spicy and the children enjoy the gravy)
Add a little water from the chicken peas and fry the paste till the oil comes up.
Add a teaspoon of tamarind paste and fry well
Grind together two tomatoes and a quarter of the boiled chick peas. Add this to the gravy. Add salt, the rest of the chick peas and water as needed to make a thick gravy.
Cover and simmer till the oil comes up.
Once the oil comes up add a chopped onion and switch off the flame. Cover and let it rest for five minutes.
Garnish with coriander leaves and serve with hot Puri's.
For the Puris.
Take two cups wheat flour and add salt and half tsp of ajwain seeds or powder and knead to a soft but non sticky dough. Keep covered for 15 minutes.
Make small balls and roll out and deep fry.

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