Chole Puri Recipe

Chole Puri Recipe is the popular North Indian Breakfast Dish, which can be served as a fulfilled meal in lunch or dinner. Some people enjoy it as a Snack as well. Chole/ Chickpea or Garbanzo beans is a versatile legume and itā€™s seeds are high in protein. Best combo of Chole and Puri. Here, Chole or Chana are simply made in the tasty gravy of onion and tomatoes and then served with hot and fluffy puri.

1.Soak the chole for few hours and then boil them in a pressure cooker.

2. Slice the onion and put in a blender. Blend into a smooth paste and keep aside. Also finely chop the tomatoes and green chilies.

3. Heat Sunpure oil in a frying pan.

4. Add prepared paste of onion and cook on low flame.

5. Stir the Onion Paste for a few seconds and prevent it from burning.

6. Stir continue till the onion paste turns into a nice golden brown color.

7. Now add finely chopped Tomatoes along with Green Chilies.

8. Cook till the tomatoes are little mushy and add all spices and salt to taste in it. (For exact quantity of spices please refer the recipe rich snippet below)

9. Add boiled Chole and mix well.

10. Cook for few minutes on low flame till the chole absorb the flavors of Gravy and Spices.

11. Chole are ready to serve with hot and fluffy Puri, Onion rings and Lemon Wedges.

Ingredients For Chole

1-1/2 cups Chole / Garbanzo Beans / Chickpeas

1 big onion- sliced

2 tomatoes- fine chopped

2 green chilies- fine chopped

1/2 teaspoon Kashmiri Red chili powder

1/2 teaspoon turmeric powder

1/2 teaspoon coriander powder

1/4 teaspoon crushed black peppercorns

1/2 teaspoon garam masala powder

1/2 teaspoon dry mango powder (amchur powder)

2 teaspoon fresh coriander leaves, finely chopped

1 tablespoon Sunpure oil

Salt to taste



PooriĀ (sometimes spelled asĀ puri) is aĀ deep-friedĀ bread made fromĀ unleavenedĀ whole-wheat flourĀ that originated in theĀ Indian subcontinent. It is eaten forĀ breakfastĀ or as aĀ snackĀ orĀ light meal. It is usually served with a savory curry orĀ bhaji, as inĀ puri bhaji, but may also be eaten with sweet dishes.

Puris are most commonly served as breakfast and snacks. It is also served at special or ceremonial functions as part of ceremonial rituals along with otherĀ vegetarianĀ food offered in prayer asĀ prasadam.


Swaad Sharbati AttaĀ :Wheat flour gives a wonderful texture to your poori and makes it so delicious and soft. You can use wheat flour instead of plain flour but the texture will vary. In fact, you can add half plain flour and half wheat flour for better texture.

SOOJI : Sooji gives the texture to the poori. Dough made only with plain flour would be difficult to roll because of the texture. When adding little sooji to it. It will be easy to roll.

Sunpure Rice Bran Oil



1. Take wheat flour in a bowl.

2. Add salt to taste

3. Mix well

4. Add Sunpure oil into the flour

5. Rub it into the flour

6. Add water slowly and make it into a stiff dough. Rest the dough for 10 to 15 mins.

7. Divide the dough into equal balls

8. Take a small ball in a oiled surface.

9. Roll it into small pooris

10. Heat Sunpure Rice Bran oil for deep frying, drop pooris in hot oil and fry till puffy.

11. Press using a ladle on top

12. Now the poori will puff up.

13. Now flip over and cook

serve with Chole