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Pindi Chole And Bhature By Chef Ajay Chopra
Also known as - Chole Bhature
Pindi Chole and Bhature is one of the most popular Garam Nashta in North India especially Punjab. Chef Ajay Chopra shares the step-by-step recipe.
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INGREDIENTS
For Chole Masala
3 - 4 dried Kashmiri chilies
1 small cup anardana
1 small cup coriander seeds
2 tsp ajwain
8 - 9 cloves
10 - 12 black peppercorns
9 - 10 black cardamom
1 tbsp jeera
For Pindi Chole
500 gm chick peas
4 - 5 tbsp ghee
1 big piece ginger
4 - 5 green chillies
2 - 3 onions
3 - 4 sliced tomatoes
1 tsp aamchur powder
1 tsp kasturi methi
For Bhature
2 cups refined flour
1 cup suji
1 tsp baking soda
1 tsp salt
ghee
1/2 cup curd
water as required
PREPARATION
- In a pan roast dry red chillies, anardana, coriander seeds, ajwain, black peppercorns, black cardamom and jeera.
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- After roasting the mixture, grind the mixture.
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- In a hot pan, roast some kasturi methi.
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- Soak chick peas overnight and cook with dried amla or tea leaves to get a blackish color.
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- Do not throw the water in which the chole have cooked.
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- In a pan, add a generous amount of ghee, let it cook.
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- In another pan add the chole, to that add sliced onions, tomatoes, thinly sliced ginger and green chillies, coriander leaves and the chole masala as well as aamchur powder.
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- Mix it well and pour the hoover the chole; cover the pan with the lid and let it cook. t ghee
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- Add the water (in which the chole was cooking previously) to the mixture and let it cook for about 7-8 minutes.
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- Finally sprinkle some chole masala and finish with kasturi methi and fresh coriander.
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- In a bowl add refined flour, suji, baking soda, salt, some ghee and water. To this add curd and mix the dough well.
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- Once dough is ready, sprinkle some oil and let it rest for a good 1- 2 hours.
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- After 2 hours, cut the dough into small pieces and make round dough balls from it; flatten it.
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- Fry it in hot oil.
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- Serve hot Bhatura with Pindi Chole!
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