Pindi Chole Bhature
This Pindi Chole Bhature hits the spot. It's got that nice mix of spicy chickpeas and fluffy fried bread. Grab a napkin, it's gonna be good.
Ingredients
- 1.5 cups dried chickpeas
- 4 black tea bags
- 1 teaspoon baking soda
- 2 medium onions
- 2 medium tomatoes
- 2 small green chilies
- 1.5 tablespoons ginger-garlic paste
- 0.5 teaspoon turmeric powder
- 1.5 teaspoons red chili powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 0.75 teaspoon dry mango powder (amchur)
- 0.5 teaspoon carom seeds (ajwain)
- 0.5 teaspoon fenugreek leaves (kasoori methi)
- 2 tablespoons vegetable oil
- 1 teaspoon salt (for chole, adjust to taste)
- 2 tablespoons fresh cilantro leaves (for garnish)
- 4 lemon wedges (for garnish)
- 2 cups all-purpose flour
- 0.5 cup semolina (sooji)
- 0.25 teaspoon baking soda (for bhature)
- 1 teaspoon sugar
- 1 teaspoon salt (for bhature)
- 3 tablespoons yogurt
- 0.75 cup warm water (approximate, for bhature dough)
- 2 cups vegetable oil (for deep frying bhature)
Instructions
- To prepare the chickpeas: Rinse 1.5 cups dried chickpeas thoroughly. Soak them in plenty of water overnight, or for at least 8 hours.
- Drain the soaked chickpeas. Transfer them to a pressure cooker. Add 4 cups fresh water, 4 black tea bags, 1 teaspoon baking soda, and 0.5 teaspoon salt. Cook for 6-7 whistles on medium-high heat (approximately 15-20 minutes on Instant Pot, set to high pressure with natural release), or until the chickpeas are soft.
- While chickpeas are cooking, prepare the Bhature dough. In a large bowl, combine 2 cups all-purpose flour, 0.5 cup semolina, 0.25 teaspoon baking soda, 1 teaspoon sugar, and 1 teaspoon salt. Mix well.
- Add 3 tablespoons yogurt to the dry ingredients. Gradually add 0.75 cup warm water, stirring and kneading to form a soft, pliable dough. The water amount may vary, so add slowly until consistency is right. Knead for 5-7 minutes until smooth. Cover the dough with a damp cloth and let it rest in a warm place for at least 1-2 hours.
- Once the chickpeas are cooked, carefully release the pressure from the cooker. Discard the tea bags. Keep the cooked chickpeas and their cooking liquid aside.
- Peel and finely chop 2 medium onions. Dice 2 medium tomatoes. Slit 2 small green chilies length-wise.
- Heat 2 tablespoons vegetable oil in a large pan or kadai over medium heat. Add the finely chopped onions and cook until they turn golden brown, about 7-8 minutes. Add 0.5 teaspoon carom seeds (ajwain) and stir for a few seconds.
- Add 1.5 tablespoons ginger-garlic paste to the pan. Cook for 1-2 minutes until the raw smell disappears.
- Add 0.5 teaspoon turmeric powder, 1.5 teaspoons red chili powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, and 0.75 teaspoon dry mango powder (amchur). Mix well and cook for 1 minute, adding a splash of chickpea cooking liquid if the spices start to stick.
- Add the diced tomatoes and green chilies to the pan. Cook until the tomatoes are soft and the oil starts to separate from the masala, about 8-10 minutes. Mash the tomatoes lightly with the back of a spoon.
- Add the cooked chickpeas to the masala along with 1 cup of their cooking liquid. If not enough, add hot water to cover the chickpeas. Add 1 teaspoon salt (or to taste) and 0.5 teaspoon fenugreek leaves (kasoori methi), crushed between your palms. Bring to a simmer.
- Cover the pan and let the Pindi Chole simmer for 15-20 minutes on low heat, allowing the flavors to meld and the gravy to thicken slightly. Stir occasionally to prevent sticking. For a thicker consistency, mash some chickpeas with a spoon against the side of the pan.
- While the chole are simmering, heat 2 cups vegetable oil for deep frying the bhature in a deep kadai or heavy-bottomed pan over medium-high heat. The oil should be hot enough (around 350-375°F or 175-190°C) to puff up the bhature immediately.
- Divide the rested Bhature dough into 8 equal portions. Lightly grease your hands and a rolling pin with a little oil. Roll each portion into an oval or round shape, about 6-7 inches in diameter.
- Carefully slide one rolled bhatura into the hot oil. Gently press it down with a slotted spoon to help it puff up. Once fully puffed and golden brown on one side, flip it and fry the other side until golden brown. This usually takes less than a minute per bhatura. Remove with the slotted spoon and drain excess oil on paper towels.
- Repeat with the remaining dough portions, frying one bhatura at a time to maintain oil temperature.
- Serve the hot Pindi Chole immediately, garnished with fresh cilantro leaves and served alongside the fresh, fluffy Bhature and lemon wedges for squeezing. You can also offer sliced raw red onion as a side.