Poori chole

This spicy chickpea curry served with fried bread rounds is a popular North Indian snack.

Credit: Juzzy Kane

• serves

  6-8

• prep

  1 hour

• cook

  45 minutes

• difficulty

  Mid

Stream free On Demand

Nimi's Poori-Chole

episode • Bring A Plate • 

cooking • 

6m

G

episode • Bring A Plate • 

cooking • 

6m

G

Ingredients

• 750 g dried chickpeas
• 100 g semolina
• 100 g plain flour
• 260 g (1 cup) thick plain yoghurt, plus extra to serve
• 1 litre vegetable oil
• Indian pickle, to serve

Masala

• 250 g onion, chopped
• 250 g tomatoes, chopped
• 50 g green chillies, seeded and chopped
• 50 g coriander leaves and stems
• 50 g finely chopped ginger
• 50 g finely chopped garlic
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp nigella seeds
• 2 tsp fenugreek seeds
• 2 tsp salt
• 2 tsp chilli powder
• 1 lemon, juiced

Standing time: overnight

You will need to begin this recipe 1 day ahead

Instructions

1. Place the chickpeas in a large bowl, cover with plenty of cold water, then stand overnight.
   
2. Place the semolina, flour and yoghurt in a large bowl. Add enough cold water to make a stiff dough. Cover the bowl with plastic wrap, then cover and refrigerate overnight.
   
3. The following day, drain the chickpeas, then place them in a pressure cooker or large saucepan with enough cold water to cover them very well. Cook for 20 minutes or until nearly tender.
   
4. Meanwhile, to prepare the masala, place all the ingredients in a food processor or blender and process until smooth and well combined. When the chickpeas are tender, add the masala and simmer uncovered until the chickpeas are tender and the sauce has reduced and thickened.
   
5. Place the oil in a heavy-based saucepan and heat to 170 ˚C. Pinch off small pieces of dough, then roll out into thin rounds. Deep–fry the poori a few at a time until golden and puffed. Drain on paper towel. Serve the fried poori with the chickpea curry, pickles and extra yoghurt.

Photography by Juzzy Kane @juzzykane. Styling by Nidhi Sampat @coco_and_chili.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Nimi's Poori-Chole

episode • Bring A Plate • 

cooking • 

6m

G

episode • Bring A Plate • 

cooking • 

6m

G