Make it at home
How to make Chole Puri at home.
Chole Puri takes 1 hour 30 minutes (with soaking) and serves 4. This guide gives the ingredients in cups and spoons, the steps in order and the mistakes that most often go wrong.
From the Tapri Chai kitchen · November 2026 · 3 min read
Time
1 hour 30 minutes (with soaking)
Serves
4
Skill
Medium
Method
Simmer and deep fry
What you need
Quantities serve 4. Soak the chickpeas overnight, or use canned chickpeas to save time.
- 2 cups dried chickpeas, soaked overnight (or 3 cans, drained)
- 2 tbsp oil
- 1 large onion, finely chopped
- 3 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tbsp chole masala, 1/2 tsp turmeric, 1 tsp cumin, salt
- 1 tsp dried mango powder
- For the puris: 2 cups whole wheat flour, 1/2 tsp salt, 1 tbsp oil, warm water, oil for frying
- To serve: sliced red onion, lemon wedges, pickle
Step by step
You can cook the chole while the dough rests.
Cook the chickpeas
If using dried chickpeas, boil them in salted water until completely soft, 40 to 60 minutes. Canned ones only need draining.
Make the masala
Fry the onion in oil until deep golden. Add the ginger-garlic paste, the tomato puree and the spices, and cook until the oil separates from the sauce.
Simmer
Add the chickpeas and a cup of the cooking water. Simmer for 20 minutes, mashing some chickpeas against the pot to thicken the gravy, and finish with the dried mango powder.
Knead the dough
Knead the flour, salt, oil and enough warm water into a firm dough. Rest it for 20 minutes, then divide into 12 small balls.
Roll and fry
Roll each ball into a 10 cm circle. Fry in hot oil, pressing gently with a slotted spoon so it puffs, and turn once. It takes about 30 seconds a side.
Serve
Serve the puris immediately with the chole, onions, lemon and pickle.
01
Tips for a better result
Two stages, both simple, but the details matter.
- Cook the onions until genuinely golden. This is what gives the gravy depth.
- Mash a few chickpeas to thicken the gravy without cream.
- Oil must be hot for the puris to puff. Test with a small piece of dough.
02
Mistakes to avoid
Most issues come from these:
- Undercooked chickpeas that stay firm and chalky.
- Oil that is not hot enough, so the puris stay flat and oily.
- Rolling the puris too thick, which stops them puffing.
03
Shopping for it in Canada
This is easy to shop for.
- Chickpeas: dried or canned. Canned saves hours.
- Chole masala: from Indian grocers. Garam masala plus a little cumin and coriander works in a pinch.
- Atta: whole wheat flour from an Indian grocer, or regular whole wheat.
- Dried mango powder: from Indian grocers, or use lemon juice.
04
Or let us make it
The curry takes time to build and the puris must be fried to order, which is a lot of work for a single meal. Chole Puri is $13.99 CAD on our menu, at 200 Kennevale Dr Unit 104, Barrhaven, Ottawa, Tuesday to Sunday, 11am to 11pm, closed Mondays.
Questions, answered.
How long does Chole Puri take to make?
About 1 hour 30 minutes (with soaking) from start to finish for 4.
Can I make Chole Puri ahead of time?
The chole tastes better the next day, so make it ahead. Fry the puris just before serving.
Can I use canned chickpeas?
Yes. Drain and rinse three cans and simmer them in the masala for 15 to 20 minutes so they absorb the flavour.
What do I serve with Chole Puri?
A glass of lassi, sliced raw onion, lemon and pickle.
Where can I order Chole Puri in Ottawa?
Tapri Chai in Barrhaven serves it. Chole Puri is $13.99 CAD on our menu. Tapri Chai is also listed on DoorDash and SkipTheDishes for delivery in Barrhaven and nearby parts of south Ottawa, so check which app serves your address.
At Tapri Chai
Taste it for yourself.
Our kitchen in Barrhaven is 100% vegetarian. 200 Kennevale Dr Unit 104, Ottawa. Tuesday to Sunday, 11am to 11pm. Closed Mondays.