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top down view of a plate of poori chana or puri chole
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Puri Chole in Under 30 Minutes

Course Breakfast
Cuisine Indian, Pakistani
Servings 4
Author Sarah Mir

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
    onions being sauteed in a black pot
  • Add, ginger and garlic and saute for 30 seconds
  • Now add all the remaining ingredients except the teabag and mix well
    chanay for poori in a pot after the spices are added
  • 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
    teabag added to the mix
  • 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.

Notes

Tip: If your chickpeas are tough then add a tiny pinch of baking soda added early on will help tenderize the chickpeas allowing them to absorb more flavor. A tiny pinch means about ⅛ tsp - too much and the texture of the chickpeas will be compromised.