I am a big fan of Choley – Bhature. Even in India it is considered as food for festivals. In India you can find it in the menu from street food vendors to 5* categorized restaurants.
Pindi Choley is a dish originating from the Indian subcontinent. It is very famous in Punjab and globally accepted around the world. Pindi choley is an absolutely decadent treat for an Indian. It is cooked along with onion, tomatoes,chilli ,Indian spices and herbs.
Chole is the name for the larger and lighter coloured chickpea commonly found in the West.
What is the difference between the regular chole masala and pindi chole masala?
The main difference is the way and flavor which is used. The chole masala is made with a regular tomato and onion curry base with not so much spices. The main difference is the usage of tea leaves in the pindi chole which gives a dark brown color to the curry. In addition, it also makes the curry acidic and hence turns the chickpeas tender.
I enjoy the pindi choley with bhature. This dish is my all time favorite, but you can also try with Roti /Poori or Jeera rice.
Prep time : 8 hours
Cooking time : 40 mins
Level : easy
Serving : 4 pax
Ingredients
- Kabuli chana / chickpea – 3 cup
- Tea bags – 4 sachet
- Cinnamon sticks – 3 nos
- Bay leaf – 2 nos
- Small cardamom – 3 nos
- Cloves – 2 nos
- Salt – to taste
- Onion (chopped) – 2 cups
- Tomato (chopped) – 2 cups
- Ginger garlic paste – 1 tablespoon
- Coriander leaves (chopped) – 1/2 cup
- Kashmiri chilli powder – 1 teaspoon
- Desi ghee – 3 tablespoon
- Green chilly (slit) – 2 nos
- Ginger (julienne) – 1/8 cup
- Coriander powder – 2 tablespoon
- Jeera powder – 1 tablespoon
- Turmeric powder – 1/2 teaspoon
- Garam masala – 1 tablespoon
- Lemon juice – 1 tablespoon
Chana masala powder
- Cumin Seed – 1/2 teaspoon
- Coriander seeds – 1 teaspoon
- Shahi jeera – 1/4 teaspoon
- Black pepper – 1/4 teaspoon
- Fennel seed – 1/4 teaspoon
- Dry fenugreek leaves – 1 teaspoon
- Cloves – 1 no
- Small cardamom – 2 pods
- whole red chilli – 2 no
- Turmeric powder – 1/4 teaspoon
- Amchur powder – 1/4 teaspoon
- Pomegranate powder – 1/4 teaspoon
- Asafoetida – a pinch
Method
1.Soak kabuli chana in cold water overnight.
2. Drain the water and wash it once.
3. In a pressure cooker, add 1 bayleaf, kabuli chana ,tea bag, salt and enough water. Cook the chana for 6 whistles on low fire or till the chana has completely cooked.
4. Once the pressure settles down, remove tea bags and make sure the chana has cooked completely. Keep aside.
5. Heat a pan, add cumin seed, shahi jeera,black pepper, fennel seeds, kasuri methi,cloves, cardamom and whole red chilly, Broil on low flame until the spices turn aromatic.
6. Cool the mixture and make a fine powder by using a food processor.
7. Further add turmeric powder, amchur powder, pomegranate powder and asafoetida.
8. Chana masala is ready. You can store it in an airtight container.
9. Take a pan, heat desi ghee, add cumin seed, bayleaf , small cardamom, and cloves. Crackle it.
10. Add onion and saute it. Add salt and stir frequently till brown color.
11. Add ginger and garlic paste, cook it.
12. Add turmeric powder, kashmiri chilli powder, coriander powder and jeera powder, green chilli slit. Add chana masala Stir it. Add water to avoid burning. Cook the masala till the oil gets separate.
13. Add tomatoes and cook it completely.
14. Add kabuli chana and little water. Let it cook on a simmer.
15. Adjust the seasoning and garam masala. Remove from heat. Finish with a dash of lemon juice.
16. Transfer the pindi chole in a serving bowl. Garnish with chopped coriander leaves and julienne ginger and chilli.
Bhatura is a lightly browned, soft, fluffy leavened bread.It is usually served with chole masala and consumed for breakfast and lunch.
A typical recipe includes plain flour, dahi ghee or oil, and baking powder. Once the dough kneaded properly, it kept to rise. Further with the help of palm small balls of this dough are prepared and then it is hand-rolled or flattened using a rolling pin.
The small dough balls are then deep fried until they puff up from all sides into a golden colour.
Ingredients
- Plain flour – 2 cups
- Semolina – 1 tbsp
- Sugar – 1 tsp
- salt – to taste
- Baking soda – ¼ tsp
- Oil – 2 tsp
- Curd – 1 cup
- Oil – for frying
Method
- Mix maida, semolina, baking soda, sugar and salt in a big bowl. Add oil and mix with flour.
2. Add curd and knead the dough properly.
3. Grease the dough with oil and cover the dough with wet cloth. Keep aside for 2 hours for resting .
4. Knead the dough for a while and make the medium size balls with the help of palms.
5. Coat oil to prevent drying..
6. Heat oil in a kadhai on a moderate heat.
7. Roll of dough with a rolling pin evenly into circles. Use a dash of oil to prevent stickiness on the working table.
8. Carefully fry the bhaure. Once they begin to puff, splash oil over the bhature. It helps them to puff up from all sides. Fry till golden colour from both sides.
9. Remove the excess oil with the help of tissue paper. .
10. Serve hot with Pindi choley.