Choliya Poori ~ A to Z Indian Pooris

Choliya Poori

Sharing is caring!

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.

Choliya PooriPIN This for Later!

How to make Choliya Poori

Step By Step Pictures for making PooriHow to make Choliya Puri 1

Choliya Poori | How to make Green Chickpea Puri

Ingredients Needed:

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.

Choliya Puri

Choliya Poori | How to make Green Chickpea Puri

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!
Course Brunch, Dinner
Cuisine North Indian
Keyword AtoZ Puri Recipes
By Cook Method Deep Fried
Occasion Weekend Special
By Diet Vegetarian
Dish Type Deep Fried Dishes, Indian Flatbread, Poori Recipes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 5 numbers
Author Srivalli

Ingredients

  • 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

Instructions

  • 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.
Tried this recipe?Mention @cooking4all or tag #cooking4all!

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

You may also like

6 comments

  1. What a different poori this is and so exciting that you had fresh choliya saved from a year back. We are lucky that we get fresh ones, once in a while here and we get frozen ones all the time. I have to make use of them more.

  2. This sounds novel and the pooris are nutritious by themselves and can be even served with plain yogurt. Valli, why don’t you try planting some chickpeas in a pot if you can? I did once but we have very short summers here.

Leave a Reply

Your email address will not be published.

Recipe Rating