- BILKULONLINE
SUNDAY Special
By Sadia Merchant
Flavor Fiesta: Chhole Puri – The Ultimate North Indian Indulgence
Chhole Puri (Punjabi Chickpeas with Fried Bread)
For Chhole (Chickpeas Curry):
Ingredients:
1 cup dried chickpeas (or 2 cups canned)
2 onions (finely chopped)
2 tomatoes (pureed)
2 tsp ginger-garlic paste
2 green chilies (optional)
1 tsp cumin seeds
2 tsp coriander powder
1 tsp cumin powder
1½ tsp garam masala
1 tsp turmeric
1½ tsp red chili powder
Salt to taste
2 tbsp oil
Fresh coriander leaves for garnish
Method:
Soak chickpeas overnight. Pressure cook with salt until soft (or use canned).
Heat oil in a pan. Add cumin seeds.
Add chopped onions. Sauté until golden brown.
Add ginger-garlic paste, green chilies. Cook till the raw smell goes.
Add tomato puree and all spices. Cook till oil separates.
Add boiled chickpeas and 1 cup water. Simmer for 15-20 minutes.
Garnish with coriander. Serve hot.
Golden, Puffy Puris – Crisp Outside, Soft Inside
For Puri:
Ingredients:
2 cups whole wheat flour
Salt to taste
Water to knead
Oil for deep frying
Method:
Mix flour and salt, add water gradually to make a stiff dough.
Rest for 20 minutes. Divide into small balls.
Roll each into a small circle and deep fry until puffed and golden.
Stuffed with Love: Aloo Paratha Served with Curd & Pickle
Aloo Paratha (Stuffed Potato Flatbread)
Ingredients for Dough:
2 cups whole wheat flour
Salt to taste
Water to knead
For Filling:
3 medium potatoes (boiled and mashed)
1 green chili (chopped)
½ tsp ajwain (carom seeds)
½ tsp cumin powder
½ tsp garam masala
1 tsp amchur (dry mango powder) or lemon juice
Salt to taste
Fresh coriander (chopped)
Method:
Mix flour and salt, knead to a soft dough. Rest for 15-20 minutes.
Mix all filling ingredients in a bowl.
Roll a dough ball, place filling inside, seal and roll again gently.
Cook on a hot tawa (griddle) with ghee or oil on both sides until golden.
Serve with curd, butter, and pickle.