Step-by-Step Instructions

1. 1.Prepare Chickpeas for Soaking

   Add 1 cup of chickpeas to a bowl. Add water, wash thoroughly, and drain the water. Add 4 cups of fresh water, 2 black cardamoms, and 1/2 tsp salt. Soak the chickpeas overnight.

2. 2.Pressure Cook Chickpeas

   After soaking overnight, transfer the chickpeas along with the soaking water to a pressure cooker. Add an additional 2 cups of water. Close the cooker lid and cook for 6 whistles. After 6 whistles, open the cooker and check if the chickpeas are soft by pressing one between your fingers.

3. 3.Dry Roast Chole Masala Spices (Part 1)

   In a pan, add 1 tsp pomegranate seeds, 1 tsp carom seeds, 2 tsp jeera, 1 tsp black pepper, 2 cinnamon sticks, 10 cloves, 2 black cardamoms, 3 bay leaves, 1 mace, 1 tsp fennel seeds, and 2 tsp coriander seeds. Dry roast these spices on low flame continuously for 2 minutes until an aroma starts to release.

4. 4.Dry Roast Chole Masala Spices (Part 2)

   Add 8 Byadgy chillies to the pan with the roasted spices. Fry on low flame for 1 minute until the red chillies become crispy. Turn off the flame and let the spices cool completely.

5. 5.Grind Chole Masala

   Once cooled, transfer the roasted 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.

6. 6.Dry Roast Kasturi Methi

   In a separate pan, add 1/2 cup Kasturi Methi. Dry roast on low flame continuously for 1 minute until an aroma starts and it turns crispy. Turn off the flame and keep aside.

7. 7.Boil Tomatoes

   Add 4 cups of water to a pan and bring to a boil. Add 3 tomatoes, cut into halves, to the warm water. 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.

8. 8.Prepare Tomato & Amla Puree

   Once the tomatoes are completely cool, transfer them to a mixer jar. Add 1 frozen (or dried or fresh) amla. Grind smoothly to form a puree.

9. 9.Sauté Onions and Spices

   In a large pan, add 2 tsp ghee and 4 tsp oil. Once hot, add 1 tsp jeera and 1 tsp carom seeds. Sauté until fragrant. Add 1 cup finely chopped onion and sauté for 2 minutes until translucent. Add 1/2 tsp garlic ginger paste and mix well. Then add 1/2 tsp salt, 1 tsp red chilli powder, and 2 tsp of the prepared Amritsari Chole Masala. Mix thoroughly.

10. 10.Cook Gravy Base

    Add 1/2 cup water to the sautéed spices and mix. Cook on low flame for 1 minute until the oil and ghee start to separate. Add the prepared tomato and amla puree and mix well. Continue to cook on low flame until the oil separates from the gravy.

11. 11.Combine Chole and Gravy

    Add the boiled chickpeas (channa) along with their cooking water to the gravy and mix well. Crush the roasted Kasturi Methi (from Step 6) between your palms and add it to the chole gravy to enhance the flavor. Add 2 tsp salt and mix again. Bring the chole to a boil on medium flame.

12. 12.Garnish and Serve Chole

    Once the chole is boiling and has reached your desired consistency, garnish with fresh coriander leaves. The Amritsari Chole is now ready.

13. 13.Prepare Poori Dough

    In a bowl, combine 2 1/2 cups wheat flour, 1/2 cup Kasturi Methi, and 1/2 tsp salt. Mix well. Add 2 tsp oil and mix again, rubbing it into the flour. Gradually add 1/3 cup water, little by little, and mix to form a medium soft dough. Knead until the dough is well mixed and smooth. Cover and let it rest for 30 minutes.

14. 14.Roll Pooris

    After 30 minutes, knead the dough again briefly. Take a small, ball-sized portion of the dough. Add a few drops of oil to your rolling surface and roll the dough ball thickly into a circular shape.

15. 15.Fry Pooris

    Heat oil in a deep pan until hot. Carefully drop one rolled poori slowly into the hot oil. Gently press and rotate the poori with a slotted spoon to help it puff up. Flip the poori to the other side and repeat the process until it is golden brown and puffed well. Remove from oil and drain excess oil. Repeat for the remaining dough. Serve the hot Kasturi Methi Wheat Flour Poori with Amritsari Chole.