CHOLE PURI:-

CHOLE PURI:-

FOR PURI:-

NEEDED:-
ATTA - 1 CUP
MAIDA - 1 CUP
SOOJI - 1 CUP
SALT - 1/2 TSP
OIL FOR FRYING.

METHOD:-
ADD ALL THE INGREDIENTS EXCEPT OIL. POUR ENOUGH WATER AND KNEAD WELL. KEEP COVERED FOR 10 MINUTES. MAKE EQUAL SIZE BALLS , ROLL THEM AND FRY THEM IN HOT OIL.

FOR CHOLE:-

NEEDED:-
CHANNA/RAW GREEN CHANNA- IS CALLED CHOLE) - 1 CUP
BIG ONION PASTE - 1 TBLSPN
GINGER GARLIC PASTE - 2 TSP
TOMATO PASTE/PUREE - 1 TBLSPN
ANAR DHANA ( POMEGRANATE SEEDS) - 1 TSP POWDERED.
TIL - 1 TSP POWDERED. ( OPTIONAL)
RED CHILLI POWDER - 1 TSP
CORIANDER POWDER - 1 TSP
TURMERIC POWDER - 1 PINCH
GARAM MASALA - 1/2 TSP
OIL - 2 TSP
JEERA - 1 TSP
SALT - 1/2 TSP
SUGAR - 1/4 TSP.

METHOD:-
SOAK CHANNA FOR 12 HOURS. PRESSURE COOK FOR 5 WHISTLES. HEAT OIL IN A PAN. ADD JEERA. ADD ONION PASTE AND SAUTE TILL IT BECOMES BROWN. ADD GINGER GARLIC PASTE & SAUTE  TILL OIL SEPERATES. ADD ANAR DHANA,TILL, SALT,SUGAR, RED CHILLI POWDER, CORIANDER POWDER, TURMERIC,GARAM MASALA, ADD TOMATO PASTE AND SAUTE FOR 2 MINUTES. ADD THE CHOLE OR COOKED CHANNA. ADD ENOUGH WATER. COOK TILL DONE AND SERVE HOT WITH PURI. ADD SOME CHOPPED CORRIANDER AND ONION FOR ADDITIONAL TASTE.