Chole & Poori for Janmashtami

Chole is a dry chickpeas side dish. Served with Poori for special occasions along with chickpeas, the ingredients typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger  and garam masala. 


This can even be made as semi gravy to serve with Chapati or Rice

Ingredients 
Soaked Chickpea: 2cups
Onion: 2
Tomato: 2
Ginger: 1/2 inch
Garlic :5-6 flakes
Coriender powder: 1sp
Garam masala: 1sp
orEverest chole masala: 2sps optional
Redchili powder: 1 sps
Oil: 2-3 sps
Salt to taste

Procedure
Soak chickpeas overnite or 5-6 hrs
Then presurre cook the Chickpeas( Chana )with little salt & water for 5-6 visels 

In a heated Pan, Add Oil  saute Onions chopped till light golden
Then add the Paste of ginger garlic & fry
Add chopped Tomatoes fry add little salt and Chili powder & coriender powder & mix till mushy add little stock( chickpeas water)

Adjust salt to taste & and add Everest chole masala or Garam masala
Fry the masalas & Add cooked Chana (Chick peas) Mix everything add 1 cup water & cook 2-3 min

Spicy tangy Chole is Ready to serve with Poori, special breakfast for Janmashtami birth of lord krishna.

Ingredients For Poori:
Wheat flour : 2 cups
Oil: 2 sps
Water: 1 cup
Salt to taste
Oil for deep frying

Method
Take flour add salt mix make a hole add Oil & water
Mix it slowly to form a soft dough...add flour if necessary
Knead & keep aside for 5 min then
Make  lemon sized balls of the dough
Roll out in a small circle or roll out chapati size and cut out in small circles

In a deep dish Add Oil for deep frying Once its hot add one poori at a time
Deep fry in hot oil first pressing the poori from back of the spatula it will puff up
Then turn around and cook for another minute & remove on absorbent paper
Serve hot