Recently I tasted a big sized, puffy Chola poori with chana masala in Hotel Saravana bhavan,Salem
.Actually speaking, Punjabi special chole bhatura was in my try list for years. But I haven’t tasted it so far.Soon I must taste it in North Indian restaurants to know its actual taste and then experiment at home
. I think Chola poori must be an adaptive version of chole bhatura in South. So I tried this Tamil nadu style chola poori at home. I was thinking chola poori is called as chole bhatura in Hindi. But there are variations in the ingredients for dough and preparation for making bhatura and chola poori. For making bhatura yeast, baking powder or soda water is used whereas chola puri is made without yeast or any raising agent. Only curd/yogurt is used. Bhatura dough needs a resting time of 3-4 hours whereas this one needs just 30 minutes. The method of preparation of chola poori is quite similar to our
plain wheat flour poori. All the tips and tricks we follow for wheat flour poori is applicable to this as well.I got this awesome recipe from
this blog.I have tried it thrice during weekends.It comes out very well with a puffy looking, soft texture. We all know the best, popular side dish for chola poori is chana masala or chole masala.So I prepared Punjabi chole following
this recipe from my Punjabi thali post and served with chola poori. It was a yummy combo.We loved it to the core. Friends, do try this easy chola poori recipe. Don’t mind about calories, just enjoy with chana masala
. Serve it for weekend breakfast or dinner. Ok, Lets see how to make Chola poori recipe with stepwise pictures. I will try to make a detailed video post soon.
Check out my
beetroot poori and
Palak poori recipes if interested !
Chola poori recipe
How to make Chola poori recipe - Delicious breakfast recipe for weekends Cuisine: Indian
Category: Breakfast/Dinner recipe
Serves: Yields 12-14
Prep time: 30 Minutes
Cook time: 2 Minutes
Total time: 32 Minutes
1 cup - 200ml
- Maida/All purpose flour - 2 cups
- Sooji/Rava – 1/4 cup ( Upma rava)
- Wheat flour/Atta – 1/4 cup
- Cooking oil - 1 tbsp
- Fresh Curd/yogurt – 2 tbsp
- Salt - as needed
- Water - as needed
- Cooking oil - to deep fry
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METHOD
- In a wide bowl, sift the maida and wheat flour.To this, add sooji, Oil, salt and curd. Mix well with your fingers. Oil and curd should spread well with flour and the mixture looks crumbly. ( Sooji helps to maintain puffiness for long time. Wheat flour helps to make perfect round shape. Oil & curd is to give softness to the poori)
- Add the required water little by little and make a stiff dough.Dough should be non-sticky, thick and stiff like our usual wheat flour poori.Cover it with a damp cloth. Let the dough rest for 30 minutes.
- After 30 minutes, knead the dough for 2-3 minutes and make it smooth. Make small or big sized balls from the dough as per your wish. In hotels, they serve big sized poori. Roll it slightly thicker than the usual poori. Use wheat flour to dust the balls. Arrange them in a paper or a plate.
 - Heat oil in a kadai and when it gets heated, drop a pinch of dough to check the oil temperature.The dough should rise immediately to the top. Keep the flame medium high and drop one poori at a time. Poori will puff up immediately. If not, press the poori gently with a slotted ladle. It will puff up. Flip it and cook the other side till bubbles cease.It will look slightly golden in color.The color of poori will change based on the oil temperature. You can find the difference in color or pooris in the main picture. To maintain white colored pooris, switch off the heat after making 2-3 pooris, let the oil cool down slightly. Then heat it and check with a pinch of dough. Proceed as mentioned above and deep fry the poori.Remove the puri in a tissue paper. Drain and enjoy with chole masala or chana masala. Adjust the heat before frying each poori. Make sure oil is not smoking hot. Please check my POORI RECIPE for more details.
Enjoy !
Check out my beetroot poori and Palak poori recipes if interested ! |
Note
- Make sure the dough is thick and hard but smooth.It should not be too soft like soft chapathi dough.So add water accordingly.
- Resting time of 30 minutes is needed.
- Poori will puff up only when its rolled thick.Thin poori will become like papad. So roll it thick.
- The temperature of oil is very important to get puffy poori. If the oil temperature is too low, poori will absorb more oil and does not puff up. If oil temperature is too high and smoky, poori will turn golden brown very soon and cook unevenly.
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Enjoy this white, puffy chola poori at home with chana/chole masala
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