Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, sholay puria/ chickpea curry with puria. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Sholay Puria/ chickpea curry with puria is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Sholay Puria/ chickpea curry with puria is something which I have loved my entire life.
Puri (poori) is thin deep-fried bread. This dish can be eaten anytime, but commonly served at breakfast. I like to use dried chickpeas which I soak overnight and then cook in the pressure cooker but if you do want to use a shortcut then make up the masala and pour in a tin of chickpeas and cook through with the sauce.
To get started with this particular recipe, we must prepare a few components. You can cook sholay puria/ chickpea curry with puria using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Sholay Puria/ chickpea curry with puria:
- Take Chickpea curry
- Prepare 1 cup dried chickpeas or 1 tinned chickpea
- Get 2 potatoes
- Take 1 brown onion
- Get 1/2 tinned tomatoes
- Make ready 6 inches ginger
- Prepare 4 cloves garlic
- Get 3 chillis (to taste)
- Make ready 1/2 tsp salt
- Get 1 tsp garam masala
- Get 1 tsp turmeric
- Get 1 tsp paprika
- Make ready Fresh coriander
- Take Puria
- Make ready Roti flour (whole meal/ chukki/ Canadian)
- Get Vegetable oil
Separate this curry in to freezer containers with some rice and put them in your freezer for a quick and easy meal. Instead of serving this spinach curry with plain rice, mix some lime juice and fresh coriander in to the rice before serving. A tin of chickpeas can go a long way - add to Moroccan soups and tray bakes or put at the centre in our vegetarian Chickpeas are cooked with onion, garlic, chilli, preserved lemon and paprika here to create a saucy, flavour-packed accompaniment to simply grilled hake. Chickpeas (garbanzo beans), turnips, and corn combine in this warming meal.
Instructions to make Sholay Puria/ chickpea curry with puria:
- Soak 1 cup chickpeas overnight, or steam cook in hotpot for 20 minutes. If using tinned chickpeas just drain and heat in microwave for 1 minute.
- In a wide pan heat 3 tbsp vegetable oil, add chopped ginger once light brown, add garlic and chilli and cook until brown. Add sliced onion and cook until brown.
- Add salt and spices. Add tomatoes and stir through. Cook for a further 10 minutes.
- Add chickpeas and chopped potatoes. Cook until potatoes soften, approximately 15 minutes. Season with chopped coriander and set aside.
- Mix flour with water until dough forms a ball. Heat 3 cups of oil in a wok.
- Take a small amount of dough, make a small ball. Roll out into a circular shape. This is your puri uncooked. Place gently into hot oil. Cook for 30 seconds and turn over to other side to cook. This is your cooked puri.
It's a meaty dish, with a hint of curry and cumin flavor. Serve on it's own or on some basmati rice. Reviews for: Photos of Vegetarian Chickpea Curry with Turnips. There are few foods more North Indian than chole (pronounced chho-lay) or chickpea curry, and there are probably as many recipes for making chole as there are households in North India. This is the recipe my mother has always used.
So that’s going to wrap this up with this exceptional food sholay puria/ chickpea curry with puria recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
