Stuffed Chole Puffs
by Tarla Dalal
16 May 2012
This recipe has been viewed 35477 times
A variation of a popular chole dish.
Stuffed Chole Puffs recipe - How to make Stuffed Chole Puffs
Preparation Time: Cooking Time: Total Time:
Makes 10 servings
For The Puff Dough
500 gms plain flour (maida)
20 gms fresh yeast or 2 teaspoons dry yeast
1 1/2 tsp sugar
25 gms ghee or butter
salt to taste
For The Chole
300 gms kabuli chana (white chick peas)
1/2 tsp baking powder
4 cloves (laung / lavang)
2 small sticks cinnamon (dalchini)
4 bayleaves (tejpatta)
1 tsp cumin seeds (jeera)
2 onions , finely chopped
7 garlic (lehsun) cloves , made into a paste
37 ginger (adrak) , finely chopped
3 chopped green chillies
2 tomatoes , finely chopped
2 tsp pomegranate seeds (anardana) , slightly roasted and powdered
1 tsp turmeric powder (haldi)
2 tsp chole masala
a pinch asafoetida (hing)
2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tbsp oil
salt to taste
Other Ingredients
a little ghee for brushing or for frying
Method
For the puff dough
For the chole
How to proceed
For the puff dough
- For the puff dough
- Sieve the flour very well.
- Mix the yeast and sugar in 1 teacup of warm water and stir until the yeast dissolves. Add this liquid to the flour and make a soft dough by adding some more warm water. Knead the dough for at least 6 to 7 minutes.
- Mix the ghee and salt very well. Add to the dough and mix well. Keep the dough under a wet cloth for 20 minutes. Thereafter, knead for 1 minute.
- Divide the dough into 20 small pieces and shape into small balls. Roll out small puffs with the help of a little flour.
For the chole
- For the chole
- Wash and soak the kabuli chana overnight.
- Next day add the baking powder and salt and cook in a pressure cooker until soft.
- Heat the oil, add the cloves, cinnamon, bay leaves, cumin seeds and onions and fry until the onions are light brown in colour.
- Add the garlic paste, ginger, green chillies, tomatoes and cook for 2 minutes.
- Add the pomegranate seed powder, turmeric powder, chana masala, asafoetida, coriander-cumin seed powder and salt and cook for 2 minutes.
- Add the kabuli chana and cook for 5 minutes. Mash slightly while cooking.
How to proceed
- How to proceed
- Arrange the puffs on a large greased baking tray leaving a little room between each puff for expansion.
- Put 1 tablespoon of chole on each puff and put another puff on top. Press very well.
- Leave the tray in a closed cupboard for 20 minutes.
- Therafter, bake in a hot oven at 200 degree c (400 degree f) for 10 minutes. Reduce the temperature to 150 degree c (300 degree f) and bake for a further 15 to 20 minutes. Remove from the tray and brush on top with ghee.
- Alternatively, cook on a tawa with ghee.
- Serve hot with onion rings and mango pickle.
- Prepare chole 3 to 4 hours in advance.
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