A classic Punjabi dish of tender chickpeas simmered in a tangy, spicy, and dark-colored dry masala. Originating from Rawalpindi, this dish gets its unique flavor from a special blend of spices and is perfect with bhature or kulcha.
These large, puffy fried breads are wonderfully soft and slightly chewy. A classic from Punjabi cuisine, bhature are the perfect companion for a spicy bowl of chole, making for an unforgettable meal.
A fiery and tangy Indian condiment made with fresh green chillies, aromatic spices, and pungent mustard oil. This instant pickle is ready in minutes and adds a spicy kick to any meal, especially with dal rice or parathas.
About Pindi Chana, Bhature and Green Chilli Pickle
Protein-packed Pindi Chana with fluffy bhature and tangy pickle - a perfectly spiced comfort food duo!
This punjabi dish is perfect for lunch. With 591.8900000000001 calories and 14.55g of protein per serving, it's a nutritious choice for your meal plan.
Wash and soak the chickpeas in plenty of water overnight, or for at least 8 hours.
Drain the soaking water. In a pressure cooker, combine the soaked chickpeas, 3 cups of fresh water, tea bags, bay leaf, cinnamon stick, black cardamom, green cardamoms, cloves, and 1 tsp of salt.
Secure the lid and pressure cook on high heat for one whistle. Then, reduce the heat to low and cook for 15-20 minutes until the chickpeas are soft and mash easily.
Allow the pressure to release naturally. Open the cooker, carefully remove and discard the tea bags and whole spices. Reserve the cooked chickpeas and the cooking liquid separately.
2
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 5-7 minutes, stirring frequently, until it turns golden brown.
Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Add the tomato puree and cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
3
Combine Spices and Chickpeas
Reduce the heat to low to prevent the spices from burning. Add all the powdered spices: turmeric, red chili, coriander, roasted cumin, amchur, and anardana powder. Mix well and cook for 1 minute.
Add the cooked chickpeas to the pan along with the remaining 0.5 tsp of salt. Stir gently to coat the chickpeas thoroughly with the masala.
Using the back of a ladle, lightly mash about a quarter of the chickpeas against the side of the pan. This step is key to creating a thick, cohesive consistency.
4
Simmer and Finish
Pour in about 1/2 to 3/4 cup of the reserved chickpea cooking liquid. Mix everything well.
Cover the pan and let it simmer on low heat for 8-10 minutes. This allows the chickpeas to absorb all the flavors of the masala. The final consistency should be semi-dry.
Crush the kasuri methi between your palms and sprinkle it over the dish, followed by the garam masala. Give it a final gentle stir.
Turn off the heat. Garnish with fresh ginger juliennes and chopped coriander leaves. Serve hot.
4
Serving size: 2 pieces
331cal
8gprotein
54gcarbs
9gfat
Ingredients
2 cup All-Purpose Flour
2 tbsp Fine Semolina (Also known as Suji or Rava)
0.5 cup Plain Yogurt (Slightly sour yogurt works best)
1 tsp Granulated Sugar
0.5 tsp Baking Powder
0.25 tsp Baking Soda
1 tsp Salt
2 tbsp Vegetable Oil (For kneading the dough)
0.5 cup Warm Water (Use as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together the all-purpose flour, fine semolina, sugar, baking powder, baking soda, and salt.
Create a well in the center and add the plain yogurt and 2 tbsp of vegetable oil. Mix with your fingertips until the mixture resembles coarse crumbs.
Gradually add warm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
Coat the dough with a thin layer of oil, cover it with a damp cloth or plastic wrap, and let it rest in a warm place for at least 2 hours, or up to 4 hours for a better flavor and texture.
2
Shape the Bhature
After the resting period, gently knead the dough for one minute to release any air bubbles.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
Lightly grease your rolling surface and rolling pin with oil. Avoid using dry flour as it can burn in the frying oil and spoil it.
Take one dough ball and roll it into an oval or round shape, about 6-7 inches in diameter and approximately 1/4 inch thick. Don't roll it too thin.
3
Fry the Bhature
Heat the 3 cups of vegetable oil in a deep kadai or pan over medium-high heat. The oil should be hot, around 180-190°C (350-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the surface immediately.
Carefully slide one rolled bhatura into the hot oil. It will sink initially and then float up.
As it floats, gently press the center with a slotted spoon. This helps it to puff up completely like a balloon.
Fry for about 30-40 seconds until the bottom is light golden brown, then flip it over.
Fry the other side for another 30 seconds until it's also light golden. Avoid over-frying, as they should remain soft.
Remove the bhatura with the slotted spoon, letting the excess oil drain back into the kadai.
4
Serve
Place the fried bhatura on a plate lined with paper towels to absorb any extra oil.
Repeat the frying process for the remaining dough balls.
Serve immediately while hot and puffy with chole, pickled onions, and a lemon wedge.
Pour the mustard oil into a small pan and heat it over medium-high heat.
Heat the oil until it reaches its smoking point, which is when you see faint white fumes rising from the surface. This process mellows the oil's pungency.
Immediately turn off the heat and let the oil cool down until it is warm, but not hot, to the touch.
4
Assemble the Pickle
In a large, completely dry mixing bowl, place the prepared green chillies.
Add the coarsely ground spice mix, turmeric powder, asafoetida, and salt.
Pour the warm mustard oil over the chilli and spice mixture.
Finally, add the fresh lemon juice.
Using a clean, dry spoon, mix everything thoroughly until each chilli piece is evenly coated with the masala.
5
Store and Mature
Carefully transfer the prepared pickle into a sterilized, dry glass jar.
Secure the lid tightly. The pickle is ready to eat immediately, but its flavor improves significantly after maturing.
For best results, place the jar in a sunny spot (like a windowsill) for 2-3 days, shaking it gently once a day. This helps the flavors to meld and the chillies to soften.
If you don't have a sunny spot, let it mature on your kitchen counter for 4-5 days.
