If there ever was a south Asian equivalent of PB and J, or Fish and Chips this might be it! This
combination dish originated in the Punjab region of south Asia, now divided between India and
Pakistan, but has gained popularity all over the sub-continent. The Chole are a spicy curry of
chickpeas, which can be served with extra green chilies, onion and lemon wedges. And the
Poori is a deep-fried bread made from whole-wheat flour that puffs up to golden
softness when fried in hot oil. If you want a Sunday brunch like no other, try out this zesty
combination. You can always tune down the chilies and spice depending on your consumers. But
not many can resist breaking off a piece of the poori and scooping up the aromatic chickpeas,
cooked to perfection.

Ingredients (Chole)

  • 2 tbsp oil
  • 1 cup canned chickpeas (drained and washed)
  • 1 bay leaf
  • 2 pod cardamom
  • 1 inch cinnamon
  • 1 tsp cumin
  • 1 onion (finely chopped)
  • 1 tsp ginger paste paste
  • 1 tsp garlic paste
  • 1/4 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp salt
  • 1½ cup tomato puree
  • 2 tbsp coriander (finely chopped)

Method

Prep Time: 15 min

Cook Time: 20-30 min

(Serves 4-6)

  1. In a deep pan, heat your oil, bay leaf, cardamom, cinnamon, and cumin, and sauté on low flame until the spices turn aromatic. Next, add the chopped onion, ginger and garlic paste, and continue to fry until the onions turn golden brown.
  2. Add in your dry spices and salt  (see above). Continue to stir, again, on low flame until further aromatic. Then, stir in the tomato puree until the oil separates. Finally, add in your chickpeas and simmer (covered) for ten minutes until you receive the desired texture and the chickpeas have absorbed all the flavour.
  3. To top it off, serve with garnished coriander and kasuri methi.

Note: if you want the bhature (fried bread recipe), comment down below!