Choliya Poori is made with fresh chickpea mixed with spices and deep fried as pooris. These are so delicious and can be enjoyed as such! Green Chickpea puri can be enjoyed for brunch or dinner with your favorite side dish.
When it came to the alphabet C, I had a choice of picking Coorgi Puris, Cauliflower Pooris, I thought I will make pooris with the fresh chickpea as I had some still frozen from the slash that Vaishali gave me almost a year back. I know we have talked about how funny we are when it comes to stocking ingredients that aren’t available easily.
Fresh Chickpea is something we don’t get in Madras so when I wanted to make some rice dishes for the AtoZ Quick Rice dishes, I had requested Vaishali to get some for me. So I made Cholia Chawal and Hare Chane Ka Pulav and still had some left. It surely came to rescue for this series.
Though the list was ready long back, I couldn’t make it ahead and had to make it in a hurry. So when I asked Amma to make this, Konda was insisting that we make it again for dinner so that she can take the puffed up Pooris. I was very clear that it can’t be postponed and you see she was so upset that the pooris didn’t stay puffed up.
The pooris were so tasty and we all enjoyed this version much. This Fresh Chickpea Pooris are for C in the AtoZ Indian Pooris that I have opted to make for BM#108 week 2.
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Step By Step Pictures for making Poori
Choliya Poori | How to make Green Chickpea Puri
1 cup Wheat Flour
1/2 cup Green Chickpea
2 tbsp Coriander Leaves
1 tsp Fennel Seeds
1 tsp Coriander Powder
2 nos Green Chillies
1/4 tsp Garam Masala
Salt to Taste
1/2 inch Ginger
1 tsp Cooking Oil for kneading dough
Cooking Oil frying
Wash chickpea and drain. Take it along with green chilli, fennel seeds, ginger and grind coarsely.
Take flour in a bowl, add the ground paste, oil, salt, coriander powder, garam masala and coriander leaves.
Mix all ingredients well and then slowly add water to knead to a stiff dough
Cover the dough and keep aside for 20 minutes to set.
Grease your hands with oil and knead dough until smooth.
Divide the dough into small equal parts.
Flatten the dough balls and roll into 5 inch diameter poori.
Heat a kadai with oil and when hot slowly slide the pooris
Press slightly on the poori for it to fuff up. Cook on both sides.
Serve green chickpea poori with tomato aloo sabzi.