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Pindi Chana & Bhature

Pindi Chana & Bhature

Cooking Time

Preparation Time : 20

Cook Time : 40

Total Time : 60

Ingredients

Serves 4

  • 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

Directions

  • 01

    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.

  • 02

    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.

  • 03

    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.

  • 04

    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.

  • 05

    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.

  • 06

    Add the Anardana powder and Amchur. Cook till done. Check for salt and add ghee and coriander leaves , serve.

  • 07

    For the bhature, Mix all the ingredients except the refined oil.Knead a soft dough using required amount of water.

  • 08

    Cover the dough with damp cloth and leave it to rise or rest for atleast 2-3 hrs.

  • 09

    Now make thick pooris out of a the dough and deep fry them in hot oil. Serve with the Chana.

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