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Ajay Chopra
Pindi Chole and Bhature is one of the most popular Garam Nashta in North India especially Punjab. Chef Ajay Chopra share ... Read More
Preparation Time
15 Min
Cooking Time
30-35 Min
Meal Type
main course
Difficulty
MEDIUM
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
In a pan roast dry red chillies, anardana, coriander seeds, ajwain, black peppercorns, black cardamom and jeera.
After roasting the mixture, grind the mixture.
In a hot pan, roast some kasturi methi.
Soak chick peas overnight and cook with dried amla or tea leaves to get a blackish color.
Do not throw the water in which the chole have cooked.
In a pan, add a generous amount of ghee, let it cook.
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.
Mix it well and pour the hoover the chole; cover the pan with the lid and let it cook. t ghee
Add the water (in which the chole was cooking previously) to the mixture and let it cook for about 7-8 minutes.
Finally sprinkle some chole masala and finish with kasturi methi and fresh coriander.
In a bowl add refined flour, suji, baking soda, salt, some ghee and water. To this add curd and mix the dough well.
Once dough is ready, sprinkle some oil and let it rest for a good 1- 2 hours.
After 2 hours, cut the dough into small pieces and make round dough balls from it; flatten it.
Fry it in hot oil.
Serve hot Bhatura with Pindi Chole!
Chickpeas is called chole or chana in Punjabi.
Pindi Chole is one of the easiest and tastiest chickpea preparation that you can make.
The recipe comes from the Rawalpindi region in Punjab, Pakistan and hence the name Pindi Chole.
These chole taste best with hot bhaturas.
