Achari Aloo Chana with Puri

 

 

 

Another regular in every punjabi household is "Chole" also known as chana, chickpeas. A must dish  twice a month atleast if not more. But after years and years of eating chole you want to look for more innovative or tasty ways of making the same good old chole. You can make it in sooo many ways like chana masala- simple and all time favourite, chana ghosht- chana masala simmered with goat meat, chana palak- palak and chana simmered together with various spices, chana rajma - rajma and chana cooked together, dahi waale chole- liberal use of yogurt in this recipe to make a tangy gravy. So here is another way of making chole that I tried last night. Its a tangy spicy achaari chole gravy made with "Achaar" pickle masala.

 

Ingredients :-

2 cups Chole - soaked overnight (you can also use canned)

1 medium onion - finely sliced

2 medium potatoes - optional

Ginger Garlic paste - 1 tbls

Mango achaar masala - 1 tsp (available in any indian grocery store)

A piece of mango achaar - any mango pickle available in your home

Salt - to taste

Turmeric - 1 tsp

Coriander powder - 1 tsp

Kalonji (onion seeds) - 1 tsp

Chilli powder - as per your taste

Fresh Cilantro - for garnishing

 

1. Pressure cook the chole using double the amount of water. Cook for 2 whistles. Check if the chole are done but not too done or mushy.
2. In a pot heat about 4 tbls oil, add the chopped onions and cook until brown.
3. Add the ginger garlic paste and cook for about 5 minutes.
4. Add turmeric, salt, chilli powder, coriander powder and cook for about a minute. Add in the potatoes ( its optional my husband loves potatoes so I have to add it almost everything I cook but you can omit potatoes if you dont like it) 
5. Add the cooked chole. If there is too much water cook until the water evaporates and you get the desired consistency for the gravy.
6. Now add the achaar masala, kalonji and a piece of a mango pickle.
7. Cook until the gravy is thick.
8. Garnish with fresh cilantro. Serve with rice, roti or puri .

 

It tastes yummy with puris so if you are not weight conscious try serving it with puris  and plus once in a while it doesnt hurt to have delicious hot puffed puris. Here is the recipe.

 

Recipe for Puri ((Indian fried bread)



 

Ingredients:-

3 cups whole wheat flour

1 tsp salt

2 tblsp oil

1 tsp ajwain ( also known as carom seeds or bishop's weed)

2 cups water

oil for frying

 

1. Take the whole wheat flour in a big bowl, add salt, ajwain and oil.
2. Rub the flour and oil mixture together in between your palms so that the whole flour is coated with oil. This makes the puris really soft and fluffy.
3. After a minute add in enough water to make a soft dough. The quantity of water may differ depending on the quality of the flour. So add it little by little while kneading. You dont want a very wet or a very hard dough so use your own judgement.
4. Meanwhile heat oil in a big wok, make small balls and roll out the puris about 6 inchs in diameter. Check the temperature of the oil, should not be too hot or cold. To test just throw in a tiny piece of the dough and it should rise immediately. This means the oil is hot enough.
5.  Now slide in a puri and keep the ladle on top of the puri, make sure that it is completely submerged in the oil. Let it cooks on one side and it will rise or puff up.
6. Now turn it over so that it cooks on the other side as well. Dont over cook the puri, it has to have slight brown color. Puris get cooked inside the moment they puff up.
7. Place it on a paper towel to drain the excess oil. These puris are so soft and delicious you dont need anything to eat with it.
8. Enjoy with the chole masala.

 

Tips/notes:-

The reason we add ajwain to the dough is because it is a very good digestive. It helps in digesting oily foods and relieves any colicky pain due to flatulence (gas).

Try and not roll the puris too thin as they tend to turn dry up the next day. If the puris are a little thick they tend to remain soft.