Puri Cholay

Nutrition · per serving

Steps

1. 1

   Prepare everything first for speed: finely chop the onion and tomato, mince the garlic, grate the ginger, and chop the fresh coriander. In a bowl, mix the flour, semolina, salt, and 1 tsp oil for the puri dough, then add the water and knead into a firm, smooth dough, 3-4 minutes. The dough should feel firmer than chapati dough so the puris puff well. Cover and let it rest while you make the cholay.

   100 g onion, finely chopped150 g tomato, finely chopped10 g garlic, minced10 g ginger, grated10 g fresh coriander, chopped180 g plain flour20 g fine semolina1/4 tsp salt1 tsp neutral oil95 ml water
2. 2

   Heat 20 ml oil in a saucepan over medium heat. Add the cumin seeds and let them sizzle for 10-15 seconds until fragrant. Add the chopped onion and cook for 4-5 minutes, stirring often, until light golden; this builds sweetness and depth for the curry base.

   20 ml neutral oil1 tsp cumin seeds100 g onion, finely chopped
3. 3

   Add the garlic and ginger and cook for 30 seconds. Stir in the tomato, ground coriander, ground cumin, turmeric, red chili powder, and salt. Cook for 4-5 minutes, mashing the tomato with the spoon until the mixture thickens and the oil begins to separate at the edges.

   10 g garlic, minced10 g ginger, grated150 g tomato, finely chopped1 tsp ground coriander1 tsp ground cumin1/4 tsp turmeric1/2 tsp red chili powder1 tsp salt
4. 4

   Add the chickpeas and water. Lightly mash a spoonful or two of the chickpeas in the pan to naturally thicken the gravy, then simmer for 6-8 minutes until glossy and spoon-coating. Stir in the garam masala and half of the chopped fresh coriander. Remove from the heat and keep warm.

   400 g cooked chickpeas, drained180 ml water1/2 tsp garam masala10 g fresh coriander, chopped
5. 5

   While the cholay simmers, divide the rested dough into 6 equal pieces. Roll each piece into a smooth ball, then roll into discs about 10-11 cm wide. Keep them covered so they do not dry out; dry dough will not puff properly.

   180 g plain flour20 g fine semolina1/4 tsp salt1 tsp neutral oil95 ml water
6. 6

   Heat the frying oil in a small deep pan to about 190°C. Slide in one puri at a time, pressing it gently with a slotted spoon as it rises; it should puff within seconds. Fry 20-30 seconds per side until pale golden, then lift out and drain. Repeat with the remaining discs, adjusting the heat so the oil stays hot but does not smoke.

   500 ml neutral oil
7. 7

   Serve the hot puris immediately with the cholay. Garnish the chickpeas with the remaining fresh coriander and serve with lemon wedges for squeezing over at the table.

   10 g fresh coriander, chopped2 lemon wedges

Origin & History

Puri Cholay is a beloved Pakistani breakfast and street-food pairing of puffed fried bread with warmly spiced chickpeas. It is especially popular on weekends, festive mornings, and at roadside eateries, where the contrast of crisp puri and tangy, savory cholay makes it a comforting classic.