Methi Chhole aur Ajwain Puri/Fenugreek chickpeas curry with fried puffed bread

he past week was good fun. My brother was visiting us for the last few days, hubby took a couple of days off work and then of course the festival of Holi. We had a lot of fun with a lot of hanging out, cooking up a storm, riding around town, eating out on occasion when I did not feel like cooking, playing a game of cards or scrabble... you get the idea. All in all, it was great and as I write this on late Sunday evening (which by-the-way is the worst time of the week for me) with mixed emotions I realized I missed out on updates from the blog world for which I believe I owe an apology to all my dear friends.

This is a dish that I made a few days ago, again in my methi cooking frenzy, which like most other methi dishes was a hit with hubby and believe it or not with my little princess too. It is a protein packed dish and is relatively easy to put together too. If you like chhole, you are gonna love this. It goes great with puris and especially a flavored puri like the ajwain puri that I have posted here. The ajwain flavor is simple and nice and the puris can be had as a snack by themselves too.

Ingredients:

Methi leaves ....................... 1 medium bunch washed n chopped

Garbanzo or chickpeas ........... 1 1/2 cup soaked overnight and boiled or 2 15 oz can washed and drained

Red chilli powder ................. to taste

Oil ................................... 2 tbsp

Asafoetida .......................... a pinch

Cumin seeds ........................ 1/4 tsp

Onion ............................... 2 medium finely chopped


Ginger-garlic paste ............... 1 1/2 tsp

Chole masala ...................... 2 1/2 tbsp

Chat Masala ........................ 1/2 tsp

Tomato puree ..................... 3/4 cup

Cilantro leaves .................... 2

For Methi Chhole -

1. Boil the chickpeas with 3 cups of water in a pressure cooker for 5-6 whistles or till they are tender. Drain and set aside. If using canned, drain, rinse and use.

2. Heat oil in a pan on medium heat and add the

asafoetida, cumin. Let it splutter. Add onions and saute till they get light brown in color, add in the methi,ginger-garlic paste and saute for 4 minutes.

3. Add chhole masala, red chilli and tomato puree and cook for 4-5 minutes.

4. Add the boiled chickpeas with 1/4 cup water and cook till oil starts separating from the mixture. Sprinkle the chat masala . Add water to desired consistency, bring to a boil . Cook for 2-3 minutes, take off the heat.

For Puri -

Ingredients:

Atta ................................ 2 cups

Oil .................................. 2 tsp hot

Ajwain/Carom seeds ............ 1 tsp

Turmeric ........................... 1/8 tsp

Salt .................................. 1 tsp

Sugar ............................... 1/4 tsp

Oil for deep frying

Method:

1. Mix the flour, salt, sugar, turmeric, carom seeds and oil together in a medium bowl, add little water at a time and knead to form a firm and smooth dough. Cover and let it rest for 10-15 minutes.

2. Heat oil in a frying pan for deep frying on medium heat.

3.Make small balls of the dough about 16-18. Take one ball and roll into a smooth round ball 

4. Apply some oil on rolling pin and With a rolling pin roll out the ball into a even round disc, smaller than chapati.

5. Once the oil is hot, gently drop in the poori, it will settle at the bottom for a few seconds, then come up and float.

6. Turn sides and fry till puffed up and golden in color.

7. Repeat with all the pooris. Serve hot with chole. Enjoy!


Notes:
1. Chhole masala is easily available in any Indian grocery store . I use the Badshah brand.

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