Chhole-Poori (Indian fried bread-chickpeas curry )

This is not a step-by-step post..Very difficult to shoot while making dinner, no light.. The pictures are from the leftovers I had the next day!!! Now Mom-made Chickpea Curry, is very elaborate.. She soaks them first overnight. Then boils them in a pressure-cooker, with Bay Leaves, until tender. Then she makes the base onion-tomato curry and cooks the boiled chickpeas in them for around 1/2 hour. Mine is different, faster, and easier. Obviously, not a copycat in taste, but still..

Chhole (Chickpea Curry)
Curries are not a demon as everyone makes them out to be. All it needs is a good heavy-bottomed pan, good heat and patience.

Ingredients
Serves 3-4

Chickpeas - 1 cup (Soak them overnight)
2 Onions (Cut roughly in food processor, not a paste)
3 Tomatoes (Paste)
10 Garlic Cloves (Smashed)
1.5" Garlic Stub (Chopped finely)

Turmeric powder - 1/4 tsp
Red Chilli powder - 1/2 tsp
Garam Masala - 1 1/2 tsp
Kitchen King powder - 1 tsp
Kasoori Methi - 1 tsp
Coriander powder- 2 tsp
Bay Leaves
Cloves
Salt
Oil - 2 Tbsp
Coriander leaves- for garnishing

Method:

1. Wash and soak the chickpeas for 8 hours or overnight in water. Soaking in black tea adds to the color and flavor. This step is optional you can soak it in just water too.

2. Heat Oil in a Pressure Cooker with heavy base.

3. Add smashed garlic and chopped garlic. Let it simmer till a nice aroma floats. Then add the Bay Leaves and Cloves. Let them brown.

4. Add Onions and let them brown.. Since it's not a paste, it should brown fairly quickly.

5. Now add Tomatoes and let it cook.. Cook till all the water is gone, and the oil surfaces above the mixture.

6. Now add Salt, Turmeric, Red Chilli, Garam Masala, Coriander Powder, Kasoori Methi, and Kitchen King Powder. Let it fry, till it starts sticking to the bottom..

7. Pour in the soaked channa to this and mix well.

8. Put the lid to the pressure cooker and high heat. Once it whistles, lower the heat and let it be for 25-30 minutes.

9. Don't open immediately. Wait till all the pressure has cooled. Sprinkle chopped coriander before serving.

FOR BEST RESULTS, MAKE A DAY IN ADVANCE AND KEEP. THE FLAVOUR JUST BLASTS ON THE 2ND DAY!!!

Poori is a fried rolled out dough, noted for the savoury flavour. Goes well with spicy curry or Indian Veggie side dishes.
Ingredients:

Wheat flour - 2 cup
Gram Flour - 2 tbsp
Salt - to taste
Chilled Curd/Yogurt/Milk - 1 tbsp
Water

Method:

1. Mix wheat flour, gram flour and salt in a mixing bowl.

2. Add the curd/milk, it keeps the dough soft, gives a unique taste.

3. Knead into a hard dough, and cover it for 1/2 hour.

4. Heat the oil for frying on medium to medium high.

5. Make small balls of dough and roll out using a rolling pin. The size to aim is your palm. Use a bit of wheat flour to prevent them for sticking.

6. Once the oil is hot enough slide in the poori in oil and fry. For that swelling up, let one side get light brown and then turn over. Press lightly with a slotted spoon. It'll immediately swell up.

7. When it starts turning slightly golden brown, take out and keep in a plate that has kitchen towels/tissues to remove excess oil.

8.Serve with Chhole or any side dish of your choice.