Weekend Special: How to Make Delicious Choley Puri for Sehri

This Ramadan 2025, take your Sehri up a notch with perfectly fluffy puris and spicy, flavorful choley. A classic combo with a special touch!

Gather Your Ingredients for Choley Puri

Before you start cooking, make sure you have all the ingredients ready. Here’s what you’ll need for both the choley (chickpea curry) and puri (fried bread):

For Choley:

• 2 cinnamon sticks
• 4-5 cloves
• 4-5 green cardamom
• 1 tsp black peppercorns
• ½ tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 black cardamom
• 2 deseeded Kashmiri red chilies
• 3-4 dried red chilies
• 2 bay leaves
• 1 ½ tsp fennel seeds
• 3-4 tbsp cooking oil
• ¼ tsp carom seeds
• ½ tbsp cumin seeds
• 2-3 medium onions, finely chopped
• ½ tsp turmeric powder
• 1 tsp pink salt (to taste)
• 1 ½ tsp dried mango powder
• 1 tsp dried fenugreek leaves
• 1 tsp red chili powder (to taste)
• 1 cup warm water
• 1 ½ cup pureed tomatoes
• 2 tbsp ginger-garlic paste
• 2 cups boiled chickpeas
• 1 ½ cup chickpea water
• 1 cup water (as needed)
• 1-2 tbsp chopped fresh coriander
• 2-3 green chilies

For Puri:

• ½ cup yogurt
• ¼ cup semolina
• 2 ½ cups all-purpose flour
• 1 tsp pink salt
• ½ tsp baking powder
• 1 tsp cooking oil
• ½ cup water (as needed)
• Cooking oil for frying

Step-by-Step Directions to Make Choley Puri

Now that you have all your ingredients ready, follow these simple steps to prepare a delicious Choley Puri for your special weekend Sehri.

Making the Choley (Chickpea Curry):

1. Dry roast cinnamon, cloves, cardamoms, peppercorns, cumin, coriander, bay leaves, chilies, and fennel for 2-3 minutes. Let cool, then grind into a powder.
2. Heat oil in a wok, add carom and cumin seeds. Sauté onions until golden.
3. Add 2 tbsp spice mix, turmeric, salt, mango powder, fenugreek leaves, and chili powder. Mix well.
4. Pour in warm water and cook for 2-3 minutes. Add tomato puree and ginger-garlic paste; cook until oil separates.
5. Stir in chickpeas, chickpea water, and additional water. Cover and cook for 8-10 minutes. Slightly mash.
6. Garnish with coriander and green chilies.

Making the Puri (Fried Bread):

1. Mix yogurt and semolina; let rest for 5 minutes.
2. Add flour, salt, baking powder, and oil. Gradually add water and knead into a dough. Rest for 1 hour.
3. Knead again, divide into small balls, and roll out.
4. Fry in hot oil until golden and crispy.

Serve hot choley with fluffy puris for the perfect weekend Sehri!