Amritsari Chole and Poori

Step 1: Prepare Chickpeas

Take 1 cup of chickpeas in a bowl, add water, wash and drain the water. Add 4 cups of fresh water, 2 black cardamoms, and 1/2 tsp of salt. Soak the chickpeas overnight. After soaking, transfer the chickpeas along with the soaking water and cardamoms to a pressure cooker. Add 2 more cups of water, close the lid, and cook for 6 whistles until the chickpeas are soft.

Step 2: Prepare Amritsari Chole Masala

In a pan, add 1 tsp pomegranate seeds, 1 tsp carom seeds, 2 tsp cumin seeds, 1 tsp black pepper, 2 cinnamon sticks, 10 cloves, 2 black cardamoms, 3 bay leaves, 1 mace, 1 tsp fennel seeds, 1 star anise, 2 tsp coriander seeds, and 2 tsp Kasturi Methi. Dry roast these spices on low flame continuously for 2 minutes until an aroma starts. Then add 8 Byadgy chillies and fry on low flame for 1 minute until the red chillies become crispy. Turn off the flame and let the spices cool completely. Transfer the cooled spices to a mixer jar. Add 1 tsp hing, 1 tsp ginger powder, 2 tsp dry mango powder, 1 tsp salt, and 1 tsp black salt. Grind coarsely.

Step 3: Prepare Tomato & Amla Paste

In a pan, add 4 cups of water and 3 tomatoes cut into halves. Boil on high flame continuously for 5 minutes until the tomatoes become soft. Turn off the flame, drain the excess water, and let the tomatoes cool completely. Transfer the cooled tomatoes to a mixer jar. Add 1 amla (frozen, dried, or fresh) and grind smoothly to make a paste.

Step 4: Cook Amritsari Chole Gravy

In a large pan, heat 2 tsp ghee and 4 tsp oil. Add 1 tsp cumin seeds and 1 tsp carom seeds. Once they splutter, add 1 cup finely chopped onion and sauté for 2 minutes until translucent. Add 1/2 tsp garlic ginger paste, 1/2 tsp salt, 1 tsp red chilli powder, and 2 tsp of the prepared Amritsari chole masala. Mix well and cook on low flame for 1 minute. Add 1/2 cup water and mix, cooking until the oil and ghee start to separate. Crush the roasted Kasturi Methi (from step 2) and add it to the gravy, mixing well. Pour in the boiled chickpeas along with their water, and add 2 tsp more salt. Mix well and bring to a boil on medium flame. Once boiling, garnish with fresh coriander leaves and mix. The Amritsari Chole is ready.

Step 5: Prepare Kasturi Methi Wheat Poori Dough

In a bowl, combine 2 1/2 cups wheat flour, 1/2 cup Kasturi Methi, and 1/2 tsp salt. Mix these dry ingredients thoroughly. Add 2 tsp oil and mix again, rubbing the flour between your palms. Gradually add 1/3 cup water, little by little, and mix to form a medium-soft dough. Knead the dough until it's well mixed. Cover the dough and let it rest for 30 minutes.

Step 6: Fry Kasturi Methi Wheat Poori

After 30 minutes, knead the dough again. Take a small, ball-sized portion of the dough and flatten it. Add a few drops of oil to your rolling surface and roll the dough thickly into a poori shape. Heat oil in a deep pan until hot. Gently drop the rolled poori into the hot oil. Press gently with a slotted spoon and rotate it in the oil to help it puff up. Flip to the other side and repeat the process until golden brown. Once cooked, remove the poori from the oil. Serve hot Kasturi Methi Wheat Pooris with Amritsari Chole.

• Soak chickpeas overnight for best results.

• Dry roast spices on low flame until aromatic to enhance flavor.

• Roast Kasturi Methi until crispy to bring out its full flavor.

• Boil tomatoes until soft for easy peeling and smooth grinding.

• Rest the poori dough for at least 30 minutes for softer pooris.

• Gently press and rotate the poori in hot oil to help it puff up evenly.