Pindi Chana, Bhature and Green Chilli Pickle

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. 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. 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. 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. 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.

Ingredients

• 250 g Green Chillies (Use a less spicy variety like Bhavnagri or Jalapeño)
• 0.5 cup Mustard Oil (Heating to smoking point is crucial for authentic flavor)
• 2 tbsp Split Mustard Seeds (Also known as Rai Dal)
• 2 tbsp Fennel Seeds
• 1 tsp Fenugreek Seeds
• 1 tsp Turmeric Powder
• 0.5 tsp Asafoetida (Also known as Hing)
• 2 tbsp Salt (Use non-iodized salt like rock salt for best results)
• 4 tbsp Lemon Juice (Freshly squeezed from about 2 medium lemons)

Instructions

1. 1

   Prepare the Green Chillies

   • Wash the green chillies thoroughly under running water.
   • Spread them on a clean kitchen towel and pat them completely dry. It is crucial that there is no moisture left, as it can spoil the pickle.
   • Once dry, remove and discard the stems from all the chillies.
   • Slit each chilli lengthwise, leaving the base intact, or chop them into 1/2-inch round pieces as you prefer.
2. 2

   Roast and Grind the Spices

   • Place a small, dry pan over low heat. Add the split mustard seeds, fennel seeds, and fenugreek seeds.
   • Dry roast the spices for 1-2 minutes, stirring continuously, until they release a fragrant aroma. Be careful not to let them burn.
   • Remove the pan from the heat and transfer the spices to a plate to cool down completely.
   • Once cooled, grind them into a coarse powder using a spice grinder or a mortar and pestle. A coarse texture is ideal for pickles.
3. 3

   Temper the Mustard Oil