- 2 cups All purpose flour (Maida)
- 1 pouch Yeast
- 1 cup Yogurt
- 2 tbsp Vegetable Oil
- Salt to taste
- 1 small can Garbanzo beans
- 1/2 tsp Ginger paste
- 1/2 tsp Garlic powder
- 1 tsp Cumin seeds
- 2 tbsp Oil
- 2 tbsp Cilantro
- 6-7 Mint leaves
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chilly Powder
- 2-3 Bay Leaves
- 2-3 Cloves
- 1/2 tsp Garam Masala
- 1 Medium-sized finely chopped onion
- 1 Big tomato
- 1 1/2 cup Water
Take yeast and soak in lukewarm water for 5-10 minutes
Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.
Take 2 tablespoons of oil in a pressue cooker and heat it.
Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering.
Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.
Now add the rest of ingredients including water except the cilantro and mint leaves.
Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.