My Flour & Spice friends know of my love for all things chickpeas - chana pulao, murgh cholay, aloo cholay… and I have a chat coming up too! This recipe which until now was a note inside my Aloo Cholay one deserves it’s own special mention. I absolutely adore how small simple changes transform the chickpeas entirely into something special.
Ingredients for Puri Chole
Chickpeas - I like using South Asian or Middle Eastern brands since they tend to be smaller than the generic chickpeasOnionGinger and Garlic - Fresh is exceptional here, but paste works tooSpices - Kalonji (Nigella), Mustard Seeds, Chili, Chili Flakes, Coriander Powder, Salt, Turmeric, SaunfA 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.
Technique
Step One: Coarsely grind your saunf and combine with remaining spices Step Two: Saute onions till lightly golden Step Three: Add Ginger, Garlic, saute a minute Step Four: Stir in spices and saute for 30 seconds Step Five: Add the chickpeas, water, and simmer. Step Six: In goes the teabag, simmer for 5-10 minutes then remove and dig in!
Don’t forget to check out these Chana/Cholay/Chole Favorites too!
Pakistani Chana Pulao - Chickpea PilafChana Palak or Chholay Palak - Chickpea & Spinach CurryMurgh Cholay - a Pakistani Chicken and Chickpea CurryAloo Chana or Aloo Choley
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