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Chole Puri

Chole Puri

₹50-70 • VEG • North Indian
Medium
Best timeBreakfast
Prep time25-30 mins
Tagsmust-try, breakfast-special, North-Indian-classic, chole-puri-plate, street-style, halwai-favourite, spicy-tangy, heavy-meal, family-favourite

About this food

Chole Puri is a classic North Indian combo—fluffy, golden puris served with spicy, tangy chickpea curry. It’s popular at halwai shops, Sunday breakfasts, festive bhogs, and as a heavy street-side brunch.

History & Local Story

“Chole” (spiced chickpeas) and “puri” (deep-fried wheat bread) both have deep roots in North Indian home and temple cooking. Over time, halwais and street vendors turned this into a complete plate: chole + puri + achar + salad, which was easy to serve and very filling.

Cities like Delhi, Amritsar, Lucknow and many hill towns made Chole Puri a weekend ritual—families stepping out in the morning for a hot plate straight from the kadhai. Today it’s found everywhere from sweet shops to small dhabas and is loved as comfort food across age groups.

What You’ll Taste

  • Fluffy, puffed puris made from whole wheat dough
  • Robust, tangy chole with onion, tomato and garam masala
  • Sides like sliced onions, green chilli, lemon and achar

Notes: A. Chole Ingredients 1 cup dried chickpeas, soaked overnight 1 teabag or a few dried amla pieces (optional, for colour) 2 medium onions, finely chopped 2 medium tomatoes, chopped or pureed 1 green chilli, slit 1 tbsp ginger–garlic paste 2–3 tbsp oil or ghee Spice mix 1½–2 tbsp chole masala ½ tsp red chilli powder ¼ tsp turmeric ½ tsp roasted cumin powder ½–1 tsp amchur or lemon juice Salt to taste Method Pressure cook soaked chole with salt, teabag/amla and enough water till soft. Discard teabag/amla; keep some cooking water. Heat oil, sauté onions till golden. Add ginger–garlic and green chilli; cook. Add tomato and cook till oil separates. Add all dry spices (except amchur), roast 1–2 minutes. Add boiled chole + some water, simmer 10–15 minutes, lightly mashing a few for thick gravy. Finish with amchur/lemon and coriander leaves. B. Puri Ingredients 2 cups atta (whole wheat flour) ½ tsp salt 1–2 tsp oil (for dough) Water as needed Oil for deep frying Method Mix atta, salt and oil. Add water gradually to make a firm dough. Rest 10–15 minutes. Divide into small balls, roll into small discs (slightly thick). Fry in hot oil, gently pressing so they puff. Serve puris hot with chole, onion and pickle.