Rich tasting, easy to make Puri Choe or Halwa Poori Cholay, that are ready in under 30 minutes and use a genius game changing ingredient for that traditional flair!
My childhood is dotted with Halwa Poori memories - the kind that comes in bags to the house, the kind piled in clean-ish dishes on humid pleasant Karachi mornings, the kind that is ladled into an Aunty's corningware bowls. When I think back on them, while there were definitely variations, there is also a distinct flavour consistency across the board.
Poori walay cholay unlike regular aloo chanay are richer, tangier, softer, with a kind of umami that makes them irresistible. Serve them with those delicious aloo, the perfect halwa, poori, and a hot of cup of chai and you have the classic Pakistani weekend nashta.
Ingredients worth talking about
Many of the ingredients here are standard, but just like in all Pakistani food, it's the way they are combined that produces each dishes unique flavour. Here there are a few worth highlighting
- Chickpeas - I like using South Asian or Middle Eastern brands since they tend to be smaller than the generic chickpeas. They will still be sturdier and with a poori you want a chickpea that absorbs flavour and dissolves with light pressure which is why I still simmer them for a bit.
- Saunf or Fennel - yes, you need it and yes, crushing it coarsely is nice because it perfumes the dish more evenly and prevents chunks from showing up as you eat it. If you don't have a mortal and pestle just wrap it in plastic wrap or put in a ziploc and pound with any heavy object.
- Tea Bag - yup, folks, a teabag. Traditionally Amla is used in these chickpeas, but since that isn't commonly in the home cooks pantry a tea bag works quite well. This is a tip I got from watching countless youtube videos.
The Perfect Plate
Poori, Halwa, Cholay, Aloo, Achar, and a side of Chai. Can there be any better breakfast?
I'll wait.
If you want to know how to tackle the above in under an hour then details are in the Sooji ka Halwa post!
Tried this recipe? Rate it below! Tag me in your recreations on instagram @flourandspiceblog
Puri Chole in Under 30 Minutes
Equipment
- Instant Pot OR a Wok/Karahi
Ingredients
- 1 onion (100g)
- ¾ tsp ginger (grated or 1 tsp paste)
- ¾ tsp garlic (crushed or 1 tsp paste)
- 1 can chickpeas (19 oz)
- 1 teabag
Spices
- ¾ tsp kalonji/ nigella seeds
- ¾ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp salt (unless your chickpeas are salty, then adjust at the end)
- ½ tsp turmeric /haldi
- ½ tsp chili powder
- ½ tsp chili flakes
- ½ tsp coriander powder
- ½ tsp saunf/aniseed (roughly crushed)
Instructions
- Saute the onion in a little oil on medium heat until it's lightly golden
- Add, ginger and garlic and saute for 30 seconds
- Now add all the remaining ingredients except the teabag and mix well
- Pour a cup and a half of hot water into the pot, bring to boil and simmer for 15 minutes
- Put the teabag into the pot, mix, and simmer until the chickpeas are tender - varies by brand, but this takes another 10 minutes for me
- Take the teabag out
- Lightly mash some of the chickpeas with a spoon and stir, add water to preferred consistency and adjust seasoning to preference.
Purvez says
The Perfect accompaniment to this Super Delicious dish is the Gajar achaar that they serve with it. Quite simple to make:
1 carrot cut into matchsticks
2-3 Green chillies slit
0.5 Tsp 'Rai nu bhardoo'. Hulled and split yellow mustard seeds.
0.5 Tsp red chilli powder
0.25 Tsp turmeric
Salt to taste
1-2 tbsp lemon juice
Mix all of the above and let marinate for half an hour or more.
Sophia says
Can’t wait to try! All of your recipes are delicious !!
Are you using black or yellow mustard seeds for this?
Sarah Mir says
thanks sophia! I am using black ones here!
S says
Also, do you add the liquids from the canned chickpeas?
Sarah Mir says
I don't but I have totally seen it done
S says
This looks interesting. I wonder if you're from Mississauga and knew my uni friends🤔. Small world.
Sarah Mir says
I am not actually 🙂
Saba says
How much amla would be used in this recipe? Thanks!
Sarah Mir says
Hi Saba! great question, but since I don't usually see Amla here I am not sure. i've always used a teabag
Hina says
I’m not one for leaving comments but this was just amazing.
I am hopeless at cooking Paki food - living in the West all my life has made me more a pasta and pizza style chef . I decided to give this recipe a go and so grateful I did. With the success that this gave me - I’m considering the pulao recipe and that’s BIG because the number of kitcheris I’ve made in the name of pulao - has turned me off for life. Thank you so much for sharing.
Sarah Mir says
Woah! I AM SO SO HAPPY to hear that!!!! Thank you for sharing Hina!
Farzanabi says
That is very rude and offensive to say paki
Sarah Mir says
Hi there! I am not sure what you're giving a three star rating to, but if it's the recipe I'd love to hear more about what didn't work for you!
In terms of the word Paki, I absolutely understand that in some contexts its offensive, but it's clear that here it was not AT ALL! That whole comment overall was quite heartfelt and didn't deserve that one word being picked on.
Amber says
I agree. It’s shocking someone raised in the West and still oblivious of these facts.
In no circumstances P or N words are allowed.
Sarah Mir says
I don't disagree about how it's typically used. My point was here it is a Pakistani person using it as an abbreviation and not a slur and where I know the context and that there is zero malice then I can give some grace, but I am sure that the OP will be more careful in the future
Fariya says
Hey Sara,
I am wondering why tea bag and wouldn’t it give the chaaye ka taste?
sarahjmir@gmail.com says
Not at all! Traditionally amla is used and this addition approximates that depth of flavour!
fatimajaved says
this blog is intresting .
sarahjmir@gmail.com says
thanks!