Pindi Chole Bhature

Chole bhature is a very popular punjabi dish which is a combination of chole (also k/a as chickpeas curry) and bhatura (fried indian bread made of all purpose flour/maida. As both of it goes well together, i am sharing recipe of both together in a single post. 

Preparation time: 30 mins

Cooking time: 45 mins

Total time : 75 mins

Servings: 2-3

Ingredients needed for Bhature:

1.) All purpose flour - 2 cups

2.) Baking soda - 1 tsp

3.) Salt - 1 tsp

4.) Sugar - 1/2 tsp

5.) Oil for deep frying

6.) Warm water - 1 cup

7.) Semolina / sooji - 1/2 cup

Ingredients for  Pindi Chole:

1.) Chickpeas - 2 cups

2.) Ginger - 1/2 inch thinly sliced

3.) Garlic cloves - 3-4 finely chopped

4.) Green chillies - 2-3 slit

5.) Cloves - 3-4

6.) Tea leaves / chai patti - 1 tbsp

7.) Cardamom (choti elaichi) - 3-4

8.) Cinnamon stick - 2

9.) Bay leaf - 1

10.) Coriander powder - 2 tsp

11.) Turmeric powder - 1/2 tsp

12.) Lal mirch powder - 1 tsp

13.) Garam masala powder - 2 tsp

14.) Cumin powder - 1 tsp

15.) Dry mango powder/amchoor powder - 2 tsp

16.) Oil - 4 tbsp

17.) Salt - to taste

18.) Tamarind - 3-4 pieces

Pindi Chole Restaurent style (Preparation)

1.) Wash and soak chickpeas overnight or atleast 6 hrs before making it.

2.) Take a small muslin cloth or cotton handkerchief will also work. In it add all the dry spices( cloves, cinnamon stick, bayleaf, cardamom, chai patti) and make it tight knot so that spices will not come out.

3.) Boil the chickpeas for 2 hours in a large pan and add this muslin cloth wrap ( potli) into the pan. This potli bring black colour and pleasant aroma to the chickpeas. cover the lid of the pan.

4.) Once boiled, remove the potli from the pan.

5.) Soak tamarind in water for 1 hour. 

Method:

1.) In the same pan of boiled chickpeas, add all the spices powder one by one and keep it aside.

2.) Heat oil in another pan, add ginger, garlic cloves and green chillis, saute it for 2-3 mins. Once garlic turns golden brown switch off the flame and add this seasoning directly onto chickpeas. ( This will give aromatic flavor to chickpeas).

3.) Mix it well. Now add tamarind water which gives tangy taste to the chickpeas.

4.) Flavorful and tasty chole is ready. Garnish it with fresh coriander leaves.

Preparation for Bhatura:

1.) In a bowl add maida, rava, salt, sugar, baking soda, oil.

2.) Take luke warm water and make a slightly stiff dough. Now grease your hands with oil  and knead the dough well. Cover it and keep it aside for 3-4 hours.

 Note -: (For instant bhatura, add 1 pack of eno fruit salt to the bowl along with other ingredients and knead the dough. keep it aside for 20 mins, dough is ready to make instant bhatura).

Method:
1.) Heat oil in a pan/kadhai.  

2.) Knead the dough 3-4 times again and make small and equal balls out of it.
3.) Roll the balls into round shape, dusting the all purpose flour in between.

4.) Once the oil is hot enough, deep fry the bhatura in the same way you would fry pooris just a bit longer time flipping both sides. ( Make sure oil is hot enough by adding a pinch of the dough first into the oil if it comes on its surface at once oil is ready to fry bhatura).

5.) Bhatura is ready, serve it with pindi chole, onion salad, raita or pickle. Enjoy 😋😋

Thank you for reading. Enjoy more recipes on my blog and please comment below each recipes for more feedback/suggestion. Till then happy cooking👍.