AAM RAS PURI WITH CHOLE

Prep Time : 30 mins
Cooking Time : 45 mins
Serve : 4

INGREDIENTS
Chickpea     -  500 gms
Clarified butter / ghee  -  1 cup
Whole red chilly  -  2 
For aam ras puri
Ripe mango  -  1
Wheat flour  -  1 cup
All purpose flour  -  1 cup
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Salt  -  a pinch
Sugar  -  2 tbsp
Oil  -  2 tbsp
Oil  -  for frying

Whole coriander seeds    - 1 tsp
Cumin seeds / jeera seeds     -  1 tsp
Chopped onion   -  2 medium
Ginger garlic paste     -  1 tsp
Black pepper    -  3 - 4
Cinnamon   -  1 inch stick
Mace / javitri     -   1 piece
Whole cloves     -  3 - 4
Green cardamom  -  4
Anardana / pomedranate seeds    - 1/2 tbsp
Tomato paste    -  1/2 cup
Chole masala powder -  1 tsp
Turmeric powder  - 1/2 tsp
Salt      -  to taste
Chopped coriander leaves  - 1 tbsp
Baking powder  -  1 tbsp


METHOD
For aam ras puri
Cut the ripe mango in pieces and blend to make puree.
Take a large bowl add above listed ingredients of aam puri.
With the help of chilled water  to make a dough.
Keep aside for thirty mkins.
Divide the dough into balls and roll it.
Heat enough oil in a pan.
Deep fry the puri in hot oil until golden and crispy.
Serve hot with chole.
Chole
Dry roast whole red chilly,whole coriander seeds,green cardamom,whole cloves,cumin seeds,black pepper,mace and cinnamon and lastly add anardana / pomgranate seeds.
In a blender add all dry roasted garam masala to make a fine paste.
Soak chickpea over night and add 1 tbsp of baking powder.
Pressure cook with salt and 2 cup of water for 10 mins.
Drain the chickpea and store the water.
Heat clarified butter / ghee in a pan fry the sliced onion till brown.
Add ginger garlic paste,chole masala,turmeric powder and saute for 2 - 3 mins.
Add tomato paste and saute for 2 - 3 mins.
Add anardana /pomegranate seeds,salt and mix well.
Now add poiled chickpea and saute for 3 - 4 mins
Add chickpea water.
Add roasted garam masala and cook simmer for 10 mins.
Garnish with coriander leaves.
Serve with aam puri