Pindi Chole & Bhature | गुब्बारे जैसे फुले भटूरे का राज I Lohri Recipes I Pankaj Bhadouria
As we celebrate Lohri, I am sharing with you a Punjabi Special recipe- Pindi Chole & Bhature. Pindi Chole & Bhature is a very popular dish from Punjab. Pindi Chole & Bhature is a street food that today can be enjoyed all across the country.
Today, I am going to share with you how to make the chole masala for pindi chole and the tips to get the darkest chole as well. Then I am going to share with you the perfect recipe of making bhature that swell like a balloon too!
Do let me know in the comments below where can you find the best Pindi Chole & Bhature in your city!
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Recipe :
Pindi Chole & Bhature
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Serves: 4
Ingredients:
For Chole:
2 cups Kabuli chana
2 tsp tea leaves
3-4 slices dried amla
Salt to taste
½ tsp Baking Soda
For Chole Masala:
4 tbsp Coriander seeds
2 tbsp Cumin
5 dried red chillies
1 bay leaf
1 tsp peppercorn
8 cloves
½ mace flower
2” cinnamon
¼ nutmeg
3 Black cardamom
½ tsp carom seeds
1 tsp fennel seeds
1 tbsp Kasoori methi
2 tbsp anardana
For Chole:
3 tbsp oil
2 tbsp garlic chopped
1 tbsp ginger chopped
5 green chillies, slit
½ cup chopped onion
¾ tsp Kashmiri chilli powder
2 tbsp coriander powder
3tbsp Chole Masala
Salt to taste
½ cup tamarind water
For Garnish:
Boiled potato, diced
Paneer cubes
Slit green chilies
Onion rings
For Bhature:
3 cups flour
3 tbsp rawa
1 tbsp sugar
1 tsp baking powder
½ tsp salt
2 tbsp oil
1/4 cup Yoghurt
Oil for frying
Method:
Soak the chole overnight.
Boil the tea leaves with 2 cup water for 4-5 minutes and strain.
Lightly roast the dried amla slices for 3-4 minutes in an iron pan.
Boil the chickpeas with the tea, salt to taste, 1 bay leaf, 2 black cardamoms and toasted dried amla slices in a pressure cooker for 7-8 whistles on low flame.
Dry roast all the spices mentioned for the chole masala till lightly coloured and fragrant. Cool and grind them into a powder.
Heat oil in an iron kadai, add ginger, garlic and chillies. Cook till they are fragrant and lightly golden. Now add the onions and brown them too. Add chilli powder, coriander powder. 4 spoons chole masala and saute for 30 seconds. Add ¼ cup water and cook till the oil floats on the surface. . Once the masala leaves oil add in the boiled chole.
Bring to a boil, reduce the heat and cook them for 10-12 minutes. Press them gently to mash some of them to make them thick. Add the tamarind water. Cook for a few more minutes.
Check and adjust the seasoning, add fried diced potato, fried paneer, fried green chilies and chopped coriander. Serve with Bhature.
For Bhature:
In a large plate place flour, rawa, and make a well in the center. Add sugar, baking powder, salt, oil and yoghurt.
Start adding little water at a time start kneading to form soft dough.
Knead well for at least 7-8 minutes till you have a soft, smooth dough.
Once done grease the dough with some oil, cover the dough and set aside for 2hours.
Divide the dough into 10-12 small portions.
Take dough ball and smoothed it with oil, roll out the dough to a thickness of ¼ cm.
Heat 3” oil in a large pan or kadhai. Add the rolled bhatura, press on the sides ad splash hot oil over it to puff up the bhatura. Serve immediately with chole. Repeat for remaining bhatura.
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Timeline:
0:00 Intro
1:03 Tips for making dark Chole
2:37 Cooking the Chole
3:40 How to make Bhatura Dough
4:58 Ingredients for the Chole Masala
5:45 Making the chole masala
6:46 How to make Pindi Chole
9:04 How to make Bhature
10:40 Garnishing the Pindi Chole
11:24 Serving Chole Bhature
11:40 Bloopers
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