Pooriyaan Chole Aaloo Ki Sabzi Recipe

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Aiman Iqbal from
Ingredients
  1. ½ garlic (lehsan)
  2. 1 inch ginger (adrak)
  3. oil
  4. for chickpeas (chole):
  5. 2 cups chickpeas soaked overnight(kabuli channay, raat bhar pani main bhigo dain)
  6. mixed pickle (Shaan pachranga achar) as per taste
  7. ½ tsp fennel seeds(saunf)
  8. ½ tsp onion seeds (kalongi)
  9. 1/3 tsp fenugreek seeds (methray)
  10. 1 tsp salt
  11. 1 tsp cumin seeds(sabat/safaid zeera)
  12. 1 tsp coriander powder(pissa hua dhania)
  13. 1½ tsp crushed red chili(kuTTi hui lal mirch)
  14. ½ tsp turmeric (haldi)
  15. pinch of tartaric acid(ٹاٹری taTri) optional
  16. food color-optional
  17. for potatoes:
  18. 8-10 small to medium potatoes
  19. ½ tsp fennel seeds(saunf)
  20. ½ tsp onion seeds (kalongi)
  21. 1/3 tsp fenugreek seeds (methray)
  22. 1 tsp salt
  23. 1 tsp cumin seeds(sabat/safaid zeera)
  24. 1 tsp coriander powder(pissa hua dhania)
  25. 1½ tsp crushed red chili(kuTTi hui lal mirch)
  26. ½ tsp turmeric(haldi)
  27. pinch of tartaric acid (ٹاٹری taTri)optional
  28. food color-optional
  29. for pooriyan:
  30. 2 cups plain flour (maida)
  31. 1 tsp salt
  32. 2 table spoons chappati flour/whole meal flour(atta)
  33. luke warm water(neem garam pani goondhnay k liyay)
  34. oil
Method
  • Crush ginger and garlic in pestle and mortar and divide equally for chickpeas and potatoes.
  • Take 2 pressure cookers and put crushed ginger and garlic equally in both along with little oil.
  • For chole:
  • In one of the pressure cooker add fennugreek, fennel and onion seeds and fry a bit.
  • Now add all spices and add chick peas.
  • Add boiling water to speed up the cooking. water should be 3" above chickpeas; give pressure and let it cook for some time so that chickpeas are completely cooked.
  • When cooked, open the pressure cooker,mix and add food color and mash a little bit with potato masher so that it will get thick.
  • Add the mixed pickle and mix well.
  • For tarka take little bit of onion seeds and crushed chilies, roast in oil and put on chickpeas.
  • For potatoes:
  • In the other pressure cooker add fennugreek, fennel,onion seeds and all the spices.
  • Add whole potatoes with skin, add boiling water and give pressure. let it cook for a while so that potatoes are cooked well.
  • After they are done, open and check that potatoes are soft; mash them a bit with potato masher leaving some seed of potato still visible.
  • Add food color as no red chili powder is added so color will be light.
  • For Pooriyaan:
  • Knead the dough and give rest for 15 min and then roll.
  • Make a ball of dough and spread it a bit with hand and dip half of it in the hot, oil; this will help to roll it and it will not be sticky.
  • Roll it paper thin.
  • Then fry in hot oil, soon it will change its color; turn it over.
  • Serve pooriyan with chickpeas and potatoes on a weekend morning as brunch.
  • IMPORTANT NOTES:
  • If pooriyan are covered, they will become soft and if left uncovered they will stay crunchy.
Reviews & Discussions

I am very conscious about my children's health for that I always prefer some healthy and delicious recipe. Pooriyaan Chole Aaloo Ki Sabzi is surely something everyone loves truly due to its taste and has amazing nutrients value attached to it.

  • Yasmin, Karachi
  • Fri 17 Feb, 2017

poori

  • sk, karachi
  • Sun 26 May, 2013