Puri Cholay

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •Using canned or pre-cooked chickpeas keeps this beginner recipe within 30 minutes; if using dried chickpeas, they must be soaked and cooked separately in advance.
• •A firm dough is key for puffed puris. If the dough feels sticky, knead in 1-2 tsp extra flour; if too dry, add water a teaspoon at a time.
• •Roll the puris evenly; thick edges or thin spots can prevent proper puffing.
• •The frying oil is not fully absorbed. Nutrition estimates account for approximately 60 ml oil absorbed in total across 6 puris.
• •For a fuller breakfast-style spread, serve with achar, sliced onions, and plain yogurt if desired.

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