Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Puri Chole in Under 30 Minutes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 12 reviews

A quick and flavorful Puri Chole recipe that can be prepared in under 30 minutes. This traditional North Indian dish features spiced chickpeas cooked with aromatic seeds and spices, perfect to serve with puris or bread for a hearty meal.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Spices and Seeds

  • 3/4 tsp kalonji (nigella seeds)
  • 3/4 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp salt (adjust if canned chickpeas are salty)
  • 1/2 tsp turmeric (haldi)
  • 1/2 tsp chili powder
  • 1/2 tsp chili flakes
  • 1/2 tsp coriander powder
  • 1/2 tsp saunf (aniseed), roughly crushed

Vegetables and Aromatics

  • 1 onion (100g), finely chopped
  • 3/4 tsp ginger (grated or 1 tsp ginger paste)
  • 3/4 tsp garlic (crushed or 1 tsp garlic paste)

Other Ingredients

  • 1 can chickpeas (19 oz), drained
  • 1 teabag (black tea recommended)
  • 1½ cups hot water
  • 1-2 tbsp oil (for sautéing)

Instructions

  1. Sauté Onions: Heat a tablespoon of oil in a pot over medium heat. Add the chopped onion and cook until it turns lightly golden and translucent, about 5-7 minutes, stirring occasionally to prevent burning.
  2. Add Ginger and Garlic: Add the grated ginger and crushed garlic to the pot. Sauté together with the onions for about 30 seconds until fragrant, stirring constantly to blend the flavors.
  3. Add Spices and Chickpeas: Add all the remaining spices and seeds—kalonji, mustard seeds, cumin seeds, salt, turmeric, chili powder, chili flakes, coriander powder, and crushed aniseed—along with the drained chickpeas. Mix everything thoroughly so the chickpeas get coated evenly with the spice mixture.
  4. Add Water and Simmer: Pour in 1½ cups of hot water, bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 minutes. This allows the flavors to meld and the spices to infuse the chickpeas.
  5. Add the Teabag: Place the teabag in the pot and stir gently. Continue simmering the chickpeas until they become tender, usually about another 10 minutes depending on the brand of chickpeas. The tea adds subtle depth and richness to the gravy.
  6. Remove the Teabag: Carefully remove the teabag from the pot to avoid bitterness, discarding it.
  7. Adjust Texture and Seasoning: Lightly mash some of the chickpeas with the back of a spoon to thicken the sauce slightly. Stir well, add water if needed to achieve the desired consistency, and taste to adjust the salt or spices as preferred. Serve hot with puris or your choice of bread.

Notes

  • Using canned chickpeas shortens cooking time significantly; if using dried soaked chickpeas, soak overnight and pressure cook before using.
  • The teabag adds a unique depth of flavor but can be omitted if desired.
  • Adjust chili and spices to suit your heat preference.
  • For a richer gravy, add a tablespoon of tomato puree or fresh chopped tomatoes along with the onions.
  • Serve hot with puris, bhature, or chapati for a delicious meal.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: North Indian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/puri-chole-in-under-30-minutes-recipe/