What Is Chole Puri?

Chole Puri is a classic North Indian dish made of spicy chickpea curry (chole) served with puffed, deep-fried wheat bread (puri). It’s especially popular for breakfast, brunch or festive meals and is loved for its bold flavors and satisfying texture.

🍛 What Is Chole Puri?

Chole: A rich, slightly tangy and spicy chickpea curry made with soaked and cooked chickpeas simmered in a masala of onions, tomatoes and Indian spices like cumin, coriander, turmeric, red chilli powder, chole masala, dry mango powder (amchur), and garnished with fresh coriander leaves.

Puri: Small, round, deep-fried breads made from whole wheat flour dough. When fried they puff up into soft, hollow balls that are perfect for scooping up the chole.

🥘 Basic Ingredients

For Chole (Chickpea Curry)

Chickpeas (kabuli chana), soaked overnight

Onions, tomatoes

Ginger-garlic, green chillies

Spices: cumin, coriander, turmeric, chili powder, chole masala / garam masala

Amchur (dry mango powder) or lemon juice for tang

Fresh coriander for garnish

For Puri

Whole wheat flour (atta)

Optional semolina (sooji) for crispiness

Salt, a little oil

Oil for deep-frying

🍳 How It’s Made (Overview)

Cook the Chickpeas

Soak dried chickpeas overnight, then pressure cook or boil until soft.

Prepare the Masala

Sauté cumin seeds in hot oil, then add onions, ginger-garlic and spices. Add tomatoes and cook until oil separates. Add boiled chickpeas, some cooking water, and simmer so the masala coats the chickpeas.

Make the Puri Dough

Mix flour with salt (and semolina if using), add water to make a firm dough, and let it rest.

Fry the Puris

Heat oil in a deep pan and fry rolled discs of dough until they puff up and turn golden.

Serve Hot

Serve the puffed puris hot with the spicy chole — often with sliced onions and lemon on the side.

🍽️ Tips

Mash some cooked chickpeas lightly in the curry — it helps thicken the gravy and gives better texture.

Fry puris at the right oil temperature: oil that’s too cool makes them greasy, too hot burns them quickly.

A pinch of baking soda or tea in the boiling water can help the chickpeas soften nicely.