Try Gujjuben’s Special Chole Puri Recipe

Try Gujjuben's recipe for the perfect chole puri!

Urmilaben Jamnadas Asher aka Gujjuben's Chole Puri Recipe.

(Photo Courtesy: The Quint)

Undoubtedly, Chole and Poori are one of India's favorite breakfast dishes of all times. So, we thought a little crash course by our expert Gujjuben aka Urmilaben Jamnadas Asher can be the perfect guide for making some delicious finger-licking Chole and Poori.

Here's what you need:

For Chole:

1 cup white chickpeas soaked overnight

3 cups of water

2 medium-sized onion and tomato

8-10 black pepper whole

1/4 tsp cumin seeds

5 cloves

1/2 tsp cinnamon

6 garlic cloves

4 Tbsp refined oil

2 bay leaves

Salt

Tumeric Powder

1 tsp red Kashmiri chilly

1 tsp chole masala

Coriander leaves

For Puri

1 cup wheat floor/ maida

1/4 tsp salt

2 tsp oil

1 cup oil for frying

To prepare the Chole, first boil the pre-soaked chole by adding 3 cups of water and 1/2 tsp salt. Let it cook till 4-6 whistles.

(Photo: The Quint)

Grate the tomatoes and onions for the paste.

(Photo: The Quint)

Separetly, put 8-10 black pepper corns, 1/4 tsp cumin, 5 cloves,1/2 inch cinnamon, and 6 cloves of garlic in a mortar and grind them together to make a powdered masala.

(P: The Quint)

Take 4 tbsp oil in a pan and heat it. Add cumin seeds, 1/4 tsp asafoetida, 2 bay leaves and onion paste, and let it cook for 5-7 minutes till the paste turns golden-brown.

(Photo: The Quint)

Add 1/2 tsp salt, 1/4 turmeric, freshly ground masala, tomato paste, 1 tsp red Kashmiri chili powder and 1 tsp chole masala. The gravy should be leaving oil by now. Lastly add chole, mix and cook for 5 minutes in the pan.

(Photo: The Quint)

Transfer the chole to a bowl and garnish with some corriander leaves.

(Photo: The Quint)

Next step is to make puri.

For the dough, add 1 cup wheat floor or maida in a bowl. Add 1/4 tsp and 2 tsp oil and knead the dough.

(Photo: The Quint)

Add water as needed. Make sure the dough is stiff and tight.

(Photo: The Quint)

Take one cup of oil and heat in the pan. Meanwhile, divide the dough into small balls.

(Photo: The Quint)

Flatten and roll the dough to make puris. Make sure they're not too thick or thin.

(Photo: The Quint)

Now fry one puri at a time in the oil till they are golden.

(Photo: The Quint)

Finally, the mouth-watering chole and puri are ready to be served!

(Photo: The Quint)