Chole Puri

Ingredients

• 2 cups dried chickpeas, soaked overnight (or 2 cans, drained)
• 1 tea bag (optional, for color)
• 1 cinnamon stick
• 2 onions, finely chopped
• 3 garlic cloves, minced
• 1 tbsp minced ginger
• 2 tomatoes, pureed
• 2 tbsp chole masala
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 3 tbsp vegetable oil, plus more for frying
• 2 cups whole wheat flour (atta)
• Water, as needed
• Salt
• Chopped cilantro, for garnish

Before you cook

• Drain the soaked chickpeas.
• Finely chop the onions and mince the garlic and ginger.
• Puree the tomatoes.
• Mix the flour with a pinch of salt, a splash of oil, and enough water to form a firm, smooth dough, then rest it for 20 minutes under a damp cloth.

Steps

1. Place the chickpeas in a pot with the tea bag, cinnamon stick, and water to cover.
2. Boil for 45 minutes, or pressure-cook for 20 minutes, until the chickpeas are soft enough to mash easily.
3. Drain the chickpeas, discarding the tea bag and cinnamon stick, and reserve a cup of the cooking liquid.
4. Heat the 3 tbsp of oil in a separate pot over medium heat.
5. Add the onions and cook for 8 minutes until deep golden brown.
6. Stir in the garlic and ginger and cook for 2 minutes.
7. Add the tomato puree, chole masala, cumin, and turmeric and cook for 5 minutes until the oil separates from the masala.
8. Add the chickpeas and reserved cooking liquid.
9. Simmer for 15 minutes, mashing some of the chickpeas against the side of the pot to thicken the gravy.
10. Season with salt to taste.
11. Divide the rested dough into small balls and roll each into a thin circle.
12. Heat 5 cm of oil in a wok or deep pan until shimmering.
13. Slide a dough circle into the hot oil and press it gently with a slotted spoon until it puffs up, then fry for about 1 minute until golden, flip, and fry a few seconds more.
14. Drain the puri on paper towels and repeat with the remaining dough.
15. Serve the hot chole garnished with cilantro, with the puris alongside.