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Preparation Time : 20
Cook Time : 40
Total Time : 60
For the pindi chana ,Kabuli chana (soaked) 1 cups
Onion Paste 1/2 cups
Tomatoes(chopped) 2 nos
Ginger Garlic paste 2 tsp
Coriander Powder 1 tbsp
Jeera Powder 1/2 tsp
Red Chilly Powder 1 tsp
Anardana (pomegranate) powder 1/2 tsp
Amchur Powder 1 tsp
Shahi Jeera 1 tsp
Udupi Ruchi Garam masala powder 1/2 tsp
Tea Leaves 3 tbsp
Green Cardamom 2 nos
Black Cardamom 1 nos
Cinnamon stick 1 nos
Cloves 2 nos
Bay Leaf 1 nos
Salt 1 tsp
Ghee 3 tbsp
Coriander Leaves(chopped) 2 tbsp
For the bhature, Maida 1 cups
Curd 1/4 cups
Baking powder 1/4 tsp
Jeera 1 tsp
Salt 1/2 tsp
Refined oil - (for frying) 2 cups
For the pindi chana, Make a potli using a muslin cloth. Put the tea leaves along with the green & black cardamom, cinnamon stick and cloves.
Put this potli along with the chick peas and requires amount of water in a pressure cooker. Boil till the chick peas are soft. Strain the excess water and keep he boiled chick peas aside.
Heat a Kadhai with refined oil. Add the bay leaf and shahi Jeera. Once they smell, add the onion paste and saute till golden brown.
Then add the ginger garlic paste and cook till the raw smell goes away. Then add the chopped tomatoes and powdered masalas except the amchur and Anardana powder.
Add salt and cook on a low flame till the masala is cooked. Then add the boiled chickpeas and give it a mix. Add water for gravy and bring up-to boil.
Add the Anardana powder and Amchur. Cook till done. Check for salt and add ghee and coriander leaves , serve.
For the bhature, Mix all the ingredients except the refined oil.Knead a soft dough using required amount of water.
Cover the dough with damp cloth and leave it to rise or rest for atleast 2-3 hrs.
Now make thick pooris out of a the dough and deep fry them in hot oil. Serve with the Chana.
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