Notifications x
X
History
all results for ""
Poori Chole Masala with Gulab Jamun is one of the most iconic Indian meal combinations, especially for festivals, weddings, and celebratory feasts. The meal starts with pooris — deep-fried, golden puffs made from whole wheat flour — paired with chole masala, a hearty chickpea curry flavored with onion, tomatoes, and a robust blend of Indian spices. The pooris act as the perfect scoop for the spicy and tangy chole, making it a complete and satisfying dish.
To round off the savory portion, a sweet indulgence is a must — and nothing fits better than gulab jamuns. These soft, deep-fried khoya (milk solid) or milk powder dumplings are soaked in a cardamom-scented sugar syrup with hints of rose and saffron. The combination of hot pooris, spicy chole, and syrupy gulab jamuns is comfort food at its festive best.
This combo meal is perfect for family gatherings, Sunday brunches, or special occasions where you want to serve something indulgent yet timeless.
Prepare Chole Masala
Pressure cook soaked chickpeas with tea bag, salt, and 4 cups water until soft (4–5 whistles). Discard tea bag.
Heat oil in a pan. Add cumin seeds, then onions. Sauté till golden.
Add ginger-garlic paste, green chili, and spices. Cook 1 minute.
Stir in tomato puree. Cook until oil separates.
Add boiled chickpeas with stock. Simmer 15 minutes until thickened. Garnish with coriander.
Prepare Poori
Mix flour, semolina, salt, and 1 tsp oil. Add water gradually to make a stiff dough. Rest 15 minutes.
Divide into small balls. Roll into 4–5 inch discs.
Heat oil. Deep fry one poori at a time, pressing lightly with a slotted spoon until puffed. Fry till golden. Drain.
Prepare Gulab Jamun
Mix khoya (or milk powder), maida, and baking powder. Add milk gradually to form a soft dough. Rest 10 minutes.
Shape into smooth balls (no cracks).
Heat ghee on low-medium. Fry jamuns till golden brown evenly.
Simultaneously, make sugar syrup by boiling sugar, water, cardamom, and saffron for 8–10 minutes. Add rose water.
Drop hot fried jamuns into warm syrup. Let them soak at least 1 hour.
Serve the Combo
On a festive thali (plate), serve hot pooris with spicy chole masala and 2 gulab jamuns on the side.
For fluffier pooris, ensure dough is stiff and oil is hot enough.
Use a tea bag while boiling chickpeas for restaurant-style dark chole.
Always fry gulab jamun on low heat — high heat will burn outside and leave inside raw.
Soak jamuns in warm (not boiling) syrup for best absorption.
Prepare syrup slightly thin — jamuns will soak and thicken it later.
Yes. Skip boiling step, but simmer longer with masala for flavor.
Oil may not be hot enough, or dough too soft. Pooris need stiff dough and high heat.
Yes. Store in syrup for up to 3 days at room temp or a week in the fridge.
Yes — fry pooris in vegetable oil, skip ghee, use plant milk powder instead of khoya for jamuns.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
