Spiced Chickpea and Potato Curry with Puri Bread and Pickled Red Onion

A robust and tangy vegetarian curry featuring tender chickpeas and potatoes in a spiced tomato gravy. Served alongside fresh, fluffy puri bread and zesty quick-pickled red onions for a burst of fresh flavor.

• Prep: 30 min
• Cook: 1 hr
• Total: 1 hr 30 min
• Servings: 8
• Cuisine: Pakistani
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Egg-Free
• Nut-Free
• High-Fiber
• Pescatarian

Tags

• fry
• sauté
• comfort food
• healthy
• spicy
• tangy

Ingredients

• 2 can chickpea (rinsed and drained)
• 3 russet potatoes (medium, peeled and cut into 1-inch cubes)
• 4 tablespoon olive oil (divided)
• 2 yellow onions (medium, finely chopped)
• 2 tablespoon fresh ginger (minced)
• 4 clove garlic (minced)
• 1 can diced tomato
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon turmeric powder
• 1.5 teaspoon red chili powder
• 3 teaspoon salt
• 1 teaspoon amchur powder
• 0.5 teaspoon garam masala
• 2.5 cup water
• 0.5 cup fresh cilantro (chopped)
• 4 cup all-purpose flour
• 1.5 cup warm water
• 6 cup vegetable oil
• 1 red onion (large, thinly sliced)
• 0.5 cup white vinegar
• 1 tablespoon granulated sugar

Instructions

1. Prepare the puri dough: In a large bowl, combine 4 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon olive oil. Gradually add 1 1/2 cups warm water, mixing until a stiff dough forms. Knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for at least 20 minutes.
2. Prepare the quick pickled red onions: In a small bowl, combine the thinly sliced red onion, 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon granulated sugar, and 1/2 teaspoon salt. Stir until sugar and salt dissolve. Set aside to pickle while you prepare the curry.
3. Cook the chickpea curry: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the finely chopped yellow onions and sauté for 8-10 minutes until golden brown.
4. Add the minced fresh ginger and minced garlic to the pot. Cook for 1 minute until fragrant.
5. Stir in the diced tomatoes. Cook for 5 minutes, mashing them slightly, until softened.
6. Add the ground coriander, ground cumin, turmeric powder, 1 1/2 teaspoons red chili powder, and 1 1/2 teaspoons salt. Cook for 2 minutes, stirring constantly, until spices are fragrant.
7. Add the cubed russet potatoes and 2 cups water to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes are almost tender.
8. Stir in the rinsed and drained chickpeas. Continue to simmer, uncovered, for another 10-15 minutes, allowing the sauce to thicken and the potatoes to become fully tender. If using, stir in the amchur powder for extra tang.
9. Stir in the garam masala and 1/2 cup chopped fresh cilantro. Taste and adjust seasonings as needed. Keep warm while frying puri.
10. Fry the puri: Divide the rested dough into 16 equal balls. Roll each ball into a 4-5 inch diameter disc. Heat 6 cups vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C).
11. Carefully slide one puri into the hot oil. Gently press it down with a slotted spoon to help it puff up. Once puffed, flip and fry for about 30 seconds on each side until light golden brown. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough.

Notes

Ensure the oil temperature is consistent for frying puri; if too low, they absorb oil, too high, they brown too quickly without cooking through. If you prefer not to deep-fry, serve with store-bought naan or paratha.

Nutrition (per serving)

• Calories: 1927
• Protein: 15.8 g
• Carbohydrates: 92 g
• Fat: 173 g
• Fiber: 9.3 g
• Sodium: 1549 mg
• Saturated Fat: 24.4 g
• Sugar: 10.1 g