Stuffed Chole Puffs
by Tarla Dalal
Added to 124 cookbooks
This recipe has been viewed 22763 times
A variation of a popular chole dish.
- 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.
- 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.
- 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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