RecipeBookRecipeBook

Amritsari Pindi Chole With Bhature

Copy Icon
Twitter Icon
Amritsari Pindi Chole With Bhature

Description

Cooking Time

Preparation Time :30 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 30 Min

Ingredients

Serves : 4
  • FOR CHOLE: 2 cans of garbanzo beans (or 1 cup kabuli chana)
  • 1 bay leaf
  • 1/2" cinnamon
  • 1 black cardamom
  • 1-1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 2 large onions (one chopped, the other grated)
  • 2 large tomatoes, grated
  • 3 slit green chillies
  • 1 tbsp ginger-garlic paste
  • 2 tsp Kashmiri red chilli powder
  • 1 tsp turmeric powder
  • 1-1/2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp chana masala
  • 1 tsp Punjabi garam masala powder
  • 1/8 tsp hing (asafoedita)
  • 1 tsp anardana powder
  • 1/2 tsp amchur powder
  • 1-1/4 tsp salt or to taste
  • 1 tsp kasoori methi powder
  • Juice of 1 lime
  • 1-1/4 cup water or as needed
  • 3 tbsp 1 tbsp olive oil
  • FOR BHATURE: 2-1/4 cup all purpose flour (maida)
  • 1/3 cup sooji (semolina)
  • 2-1/4 tsp instant yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 3/4 to 1 cup warm water
  • 3 tbsp oil

Directions

  • FOR CHOLE: If canned beans are not used, then soak the chana overnight and pressure cook them next day with enough water and 2 tea bags along.
  • Microwave canned chana along with its liquid in microwave safe bowl for 5 minutes.
  • Heat 3 tbsp oil in thick bottomed saucepan. Add 1 tsp cumin seeds, bay leaf, cinnamon, and black cardamom. Stir.
  • Once cumin turns brown, add onions, chopped as well as grated. Add a pinch of salt. Stir well and let onions cook till they caramelize.
  • Add ginger-garlic paste. Saute well and cook till the raw smell of paste disappears.
  • Add all the dry masala powders (except anardana and amchur powders) along with red chili powder and turmeric powder. Stir well. Add the liquid of chana along with the chana and saute well. Add water, stir, and cover pan with lid and simmer it for 10 minutes or till curry is simmering.
  • Heat remaining oil in a fry pan. Add remaining cumin seeds, fennel seeds, green chilies, and hing.
  • Add tomatoes immediately. Stir well. Add anardana powder and amchur powder. Cook till oil separates. Add the mixture to simmering chana.
  • Add salt to taste to chana along with kasoori methi powder. Mix well. Simmer further for 5 minutes. Adjust water if gravy thickens. Squeeze lemon juice finally.
  • Serve with bhature and onions on the side.
  • FOR BHATURE: Combine 1 cup of flour and sooji with yeast, sugar, and salt. Whisk.
  • Add warm water and oil. Stir to combine all.
  • Add little flour at a time to make a soft dough.
  • Knead well for at least 5 minutes. Oil it well.
  • Cover with kitchen napkin or cling film and let the dough rise. Leave to rise for 1 hour in a warm place.
  • After the dough has risen, punch it down. Knead again.
  • Make big 8 equal sized balls of the dough and roll out in circle/oval shape.
  • Preheat oven to 425 deg f for 10-15 minutes.
  • Line a baking tray with parchment paper and lay the bhature on the tray (4 at a time).
  • Bake for 12-13 minutes or till they are golden in color.
  • Remove from oven and place the next 4 bhature on the same parchment paper and bake again.
  • Serve with Pindi Chole.
Sonia Patankar Shringarpure

Sonia Patankar Shringarpure

Follow

#Tags

Vegetarian