chole puri chickpea curry with fried bread

Pancake

Chole Puri Chickpea Curry with Fried Bread

Chole puri is a popular North Indian dish featuring a chickpea curry flavored with an aromatic mix of spices (chole) and served with deep-fried bread (puri). Instead of traditional deep-frying, we opt for a healthier approach by air-frying the puris. If you have a basket-style air fryer, be sure to place them in the center of the basket to prevent the circulating air from folding them as they cook.

Ingredients

1 cup whole-wheat flour
1 teaspoon baking powder
1/2 cup whole-milk plain strained (greek-style) yogurt
2 tablespoons water, as needed
2 teaspoons ghee, melted
2 (15-ounce) cans no-salt-added chickpeas, undrained
2 cups water, divided
1 english tea bag
2 tablespoons ghee
1 large white onion, chopped (about 2 1/2 cups)
3/4 teaspoon salt
2 teaspoons minced fresh ginger, plus thinly sliced ginger for garnish
2 teaspoons minced garlic
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon ground pepper
2 large plum tomatoes, finely chopped (about 1 cup)
2 tablespoons chopped fresh cilantro
1/2 teaspoons garam masala
1 lemon wedges for serving (optional)

Directions

To prepare puri: Stir flour and baking powder together in a large bowl. Stir in yogurt until incorporated. (If there are dry flour streaks remaining, add water, 1 teaspoon at a time, and mix until no dry flour remains and a shaggy dough forms.) Cover the dough with plastic wrap; let rest at room temperature for 5 minutes. Transfer the dough to a work surface; knead until smooth and tacky to the touch, 2 to 3 minutes. Cover and set aside in a warm place for at least 30 minutes or up to 1 hour.
Meanwhile, prepare chole: Place chickpeas, chickpea liquid from cans and 1 3/4 cups water in a large Dutch oven. Bring to a boil over medium-high heat. Add tea bag and reduce heat to medium-low; simmer until the chickpeas slightly darken in color and the liquid reduces slightly, 15 to 20 minutes. Remove and discard the tea bag.
While the chickpeas are simmering, heat ghee in a large skillet over medium heat. Stir in onion and salt; cook, stirring occasionally, until the onion is soft and browned, 8 to 10 minutes. Stir in ginger and garlic; cook, stirring constantly, until the garlic is aromatic and lightly browned, about 1 minute. Add the remaining 1/4 cup water; stir vigorously, scraping up any browned bits from the bottom of the pan. Add coriander, cumin, paprika and pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes; cook, stirring often and crushing the tomatoes with the back of a spoon, until soft and jammy, about 5 minutes.
Transfer the onion mixture to the Dutch oven with the chickpeas; stir in cilantro and garam masala. Bring the mixture to a rolling boil over high heat. Reduce heat to medium-high; cover and cook, stirring occasionally, until slightly thickened, about 15 minutes. Uncover and cook, stirring occasionally, until the chole is reduced and looks glossy, about 5 minutes.
Meanwhile, cook the puris: Preheat air fryer to 400°F for 10 minutes. Line a large rimmed baking sheet with parchment paper. Divide the dough into 8 portions (about 1 ounce each). Using your hands, roll each portion into a smooth ball. Using a rolling pin, roll each dough ball into a 5-inch round; place on the prepared baking sheet; cover the dough rounds with plastic wrap. Working with 1 dough round at a time, place in the basket of the preheated air fryer; cook until golden brown and puffed, 3 to 4 minutes. Transfer to a plate; brush lightly with ghee while still warm. Repeat the process with the remaining dough rounds.
Garnish the chole with ginger slices, if desired. Serve hot with the puris and with lemon wedges, if desired.