When you ask any Indian what they are planning for their Sunday breakfast? Most of them will answer Puri Chholey. Yes, it is a beloved favorite breakfast meal for Indians as well as Calgarians. People love to visit Punjabi restaurant Calgary to enjoy the crunch of fried Puri and the fiery flavour of Chholey.

The combination of spicy chickpeas (Chholey) served with fluffy, golden puris is famous for its wholesome ingredients.

Although it has simple ingredients, they relish your palate with a magical flavour that is irresistible. The magic of Puri Chholey lies in the hidden spices and techniques that elevate this dish to a whole new level of deliciousness. Here are the five secret ingredients that make Puri Chholey a standout dish you need to know about.

1. Black Tea Leaves (Chai Patti)

Ever wonder why chickpeas are dark black in colour? Well it is because of the use of Chai Patti which has depth and richness to the texture and flavour of the chickpeas (Chholey). Chefs usually add a small bundle of black tea leaves to the cooking which adds a dark color to the chickpeas. Not only this, chaipatti rounds off the sharpness of the spices and makes the Chholey taste fuller.

2. Ginger and Garlic Paste (Adrak-Lahsun)

While ginger and garlic are common in many Indian dishes, the secret behind Puri Chholey is the generous use of a ginger-garlic paste, which brings a layer of complexity to the dish. The combination of these two aromatic ingredients, sautéed until fragrant, serves as the base for the Chholey masala.

No doubt many Indian cuisines can't be prepared without ginger and garlic paste. It is based on various recipes These two ingredients bring a layer of complexity, texture and flavour to the dish. The combination of these two aromatic ingredients serves as the base for the Chholey masala.

3. Amchur (Dry Mango Powder)

A tangy zest that you experience in Chholey comes from the infusion of amchur. This citrusy spice plays a vital role in balancing the rich flavours of the Chholey. It is sprinkled at the end of the cooking process. It brightens up the whole dish with its tartness. It makes the dish more refreshing and perfect to enjoy with fried Puri.

4. Hing (Asafoetida)

Another famous ingredient that is used in Puri Chholey preparation is hing (asafoetida). It has an aromatic spice that is flavourful and pungent. It is usually used in small quantities. When added during cooking it releases a natural fragrance which is earthy and slightly garlicky. It also acts as a digestive aid, ensuring the dish is as easy on the stomach as it is on the taste buds. The availability of hing in Indian cuisine lets you experience certain umami qualities which round out the spices without becoming overpowering and round out the flavours. Hing is the best ingredient used for Chholey as it is flavourful and aromatic.

5. Garam Masala

No, you can't imagine Chholey without adding garam masala. The key to perfect Puri Chholey served at the Punjabi Restaurant Calgary lies in the precise balance of garam masala used.

Garam masala is a blend of spices such as cloves, coriander, cumin, cardamom and cinnamon. The mix of these spices brings unique flavours to this dish. Chefs follow the secret trick that they add garam masala at the end of the cooking process which helps in preserving aromatic oils and infusing the Chholey with a final burst of flavour.