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Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel

Chole Puri on a plate with lemon slices

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel

Active Time:1 hr 10 minsTotal Time:1 hr 25 minsServings:4Jump to Nutrition Facts

Active Time:1 hr 10 minsTotal Time:1 hr 25 minsServings:4

Active Time:1 hr 10 mins

Active Time:

1 hr 10 mins

Total Time:1 hr 25 mins

Total Time:

1 hr 25 mins

Servings:4

Servings:

4

Jump to Nutrition Facts

Jump to recipeOne of Renu Anshie Dhar’s favorite recipes is Chole Puri. As a child growing up in Kashmir, India, it wasn’t something her mom cooked at home, but she gravitated toward it whenever she saw it on the menu at a halwai, a restaurant specializing in sweets and snack food. When she moved to Chandigarh in the Punjab region, she was happy to see the dish was a more common offering, particularly enjoyed on weekend mornings. When Dhar discovered that one of her neighbors loved it, too, she asked her to teach her how to make it. When she went home to Kashmir, Chole Puri was one of the first dishes she made for her mom, who was proud of Dhar for immersing herself in a new culture.The dish is made of two components, chole, an aromatic chickpea curry, and puri, a type of puffy bread that’s used to soak up all of the sauce. Dhar calls the pairing a marriage: “Just chole without the puri is nothing, and just the puri without the chole is nothing—one can’t exist without the other for me at breakfast time.”While puri are traditionally deep-fried, Dhar saw someone air-frying puri on Instagram and gave the method a try. She was pleasantly surprised at how well it works (plus it saves you the hassle of deep-frying!). Dhar says, “The puri is flaky on the outside and soft on the inside.” Plus, it keeps its shape longer and doesn’t deflate as quickly as a deep-fried one might.Learning to make Chole Puri from her neighbor was the spark that started Dhar’s culinary journey—leading to her eventually becoming a recipe tester and developer inEatingWell’s food studios in Birmingham, Alabama, years later. Now whenever she’s feeling nostalgic about home and missing her mom, she simmers a pot of chole, filling her home with aromas of coriander, cumin, paprika and garam masala, and with memories of India.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel

Jump to recipe

One of Renu Anshie Dhar’s favorite recipes is Chole Puri. As a child growing up in Kashmir, India, it wasn’t something her mom cooked at home, but she gravitated toward it whenever she saw it on the menu at a halwai, a restaurant specializing in sweets and snack food. When she moved to Chandigarh in the Punjab region, she was happy to see the dish was a more common offering, particularly enjoyed on weekend mornings. When Dhar discovered that one of her neighbors loved it, too, she asked her to teach her how to make it. When she went home to Kashmir, Chole Puri was one of the first dishes she made for her mom, who was proud of Dhar for immersing herself in a new culture.The dish is made of two components, chole, an aromatic chickpea curry, and puri, a type of puffy bread that’s used to soak up all of the sauce. Dhar calls the pairing a marriage: “Just chole without the puri is nothing, and just the puri without the chole is nothing—one can’t exist without the other for me at breakfast time.”While puri are traditionally deep-fried, Dhar saw someone air-frying puri on Instagram and gave the method a try. She was pleasantly surprised at how well it works (plus it saves you the hassle of deep-frying!). Dhar says, “The puri is flaky on the outside and soft on the inside.” Plus, it keeps its shape longer and doesn’t deflate as quickly as a deep-fried one might.Learning to make Chole Puri from her neighbor was the spark that started Dhar’s culinary journey—leading to her eventually becoming a recipe tester and developer inEatingWell’s food studios in Birmingham, Alabama, years later. Now whenever she’s feeling nostalgic about home and missing her mom, she simmers a pot of chole, filling her home with aromas of coriander, cumin, paprika and garam masala, and with memories of India.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel

One of Renu Anshie Dhar’s favorite recipes is Chole Puri. As a child growing up in Kashmir, India, it wasn’t something her mom cooked at home, but she gravitated toward it whenever she saw it on the menu at a halwai, a restaurant specializing in sweets and snack food. When she moved to Chandigarh in the Punjab region, she was happy to see the dish was a more common offering, particularly enjoyed on weekend mornings. When Dhar discovered that one of her neighbors loved it, too, she asked her to teach her how to make it. When she went home to Kashmir, Chole Puri was one of the first dishes she made for her mom, who was proud of Dhar for immersing herself in a new culture.

The dish is made of two components, chole, an aromatic chickpea curry, and puri, a type of puffy bread that’s used to soak up all of the sauce. Dhar calls the pairing a marriage: “Just chole without the puri is nothing, and just the puri without the chole is nothing—one can’t exist without the other for me at breakfast time.”

While puri are traditionally deep-fried, Dhar saw someone air-frying puri on Instagram and gave the method a try. She was pleasantly surprised at how well it works (plus it saves you the hassle of deep-frying!). Dhar says, “The puri is flaky on the outside and soft on the inside.” Plus, it keeps its shape longer and doesn’t deflate as quickly as a deep-fried one might.

Learning to make Chole Puri from her neighbor was the spark that started Dhar’s culinary journey—leading to her eventually becoming a recipe tester and developer inEatingWell’s food studios in Birmingham, Alabama, years later. Now whenever she’s feeling nostalgic about home and missing her mom, she simmers a pot of chole, filling her home with aromas of coriander, cumin, paprika and garam masala, and with memories of India.

the ingredients to make the Chole Puri

Cook Mode(Keep screen awake)IngredientsPuri1cupwhole-wheat flour1teaspoonbaking powder1/2cupwhole-milk plain strained (Greek-style) yogurt2tablespoonswater, as needed2teaspoonsghee, meltedChole2(15-ounce) cansno-salt-added chickpeas, undrained2cupswater, divided1English tea bag2tablespoonsghee1largewhite onion, chopped (about 2 1/2 cups)3/4teaspoonsalt2teaspoonsminced fresh ginger, plus thinly sliced ginger for garnish2teaspoonsminced garlic2teaspoonsground coriander2teaspoonsground cumin1/2teaspoonsmoked paprika1/2teaspoonground pepper2 largeplum tomatoes, finely chopped (about 1 cup)2tablespoonschoppedfresh cilantro1/2teaspoonsgaram masalaLemonwedges for serving (optional)

Cook Mode(Keep screen awake)

Ingredients

Puri

1cupwhole-wheat flour

1teaspoonbaking powder

1/2cupwhole-milk plain strained (Greek-style) yogurt

2tablespoonswater, as needed

2teaspoonsghee, melted

Chole

2(15-ounce) cansno-salt-added chickpeas, undrained

2cupswater, divided

1English tea bag

2tablespoonsghee

1largewhite onion, chopped (about 2 1/2 cups)

3/4teaspoonsalt

2teaspoonsminced fresh ginger, plus thinly sliced ginger for garnish

2teaspoonsminced garlic

2teaspoonsground coriander

2teaspoonsground cumin

1/2teaspoonsmoked paprika

1/2teaspoonground pepper

2 largeplum tomatoes, finely chopped (about 1 cup)

2tablespoonschoppedfresh cilantro

1/2teaspoonsgaram masala

Lemonwedges for serving (optional)

DirectionsTo 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.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielTransfer 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.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielMeanwhile, 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.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielGarnish the chole with ginger slices, if desired. Serve hot with the puris and with lemon wedges, if desired.EquipmentAir fryerEatingWell.com, July 2024

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.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielTransfer 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.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielMeanwhile, 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.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielGarnish the chole with ginger slices, if desired. Serve hot with the puris and with lemon wedges, if desired.EquipmentAir fryer

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.

a photo of the food being cooked in a pan with the chickpeas in the pot beside it

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.

a photo of the cooked ingredients being spooned into the chickpeas

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.

a photo of the puri dough being rolled out

Garnish the chole with ginger slices, if desired. Serve hot with the puris and with lemon wedges, if desired.

EquipmentAir fryer

Equipment

Air fryer

EatingWell.com, July 2024

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Nutrition Facts(per serving)440Calories14gFat64gCarbs19gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.