Chole bhature

Pindi chole   

INGREDIENTS:-

For cooking the chickpeas:
for boiling
250gms cheakpeas
water 2 and half glass
3 tea bags
2 tsp black salt

For tadka the pindi chana:
1 tsp jeera
3 inch ginger juliene
4 garlic  crushed
3 tablespoon oil
4 green chillies

for marinating chana after boiling
1 tsp red chili powder/lal mirch powder
lil turmeric powder
2 tsp coriander powder/dhania powder
1 tsp garam masala powder
1 tablespoon jeera powder
1 tsp dry mango powder/amchur
black salt/kala namak and regular salt

how to make the recipe:
For cooking the chickpeas:
soak the chole/chickpeas for 8-9 hours
boil the soaked chole with the  black salt and tea bag/bags in a pressure cooker for 10-15 minutes. if the chole are not cooked completely than pressure cook them for a few more minutes.
drain the chole/chickpeas. remove the spices and tea bag. and keep aside chickpeas water

put boiled chickpeas in a kadai  and all dry masalas,
haldi, kala namak, coriender powder, salt, jeera powder, red chilli powder, garam masala.

For making tadka for pindi chana:
in a pan heat oil and fry  jeera and the crushed ginger ,garlic, green chillies for around 2 min
when the raw smell of the ginger garlic disappears add oil to boiled chickpeas
add the boiled chickpeas and mix it well with the masala. do not stir

now flame the gas and heat chickpeas kadai for 3 min, now add chickpeas water into kadai and flame high, when start boiling, cover lid and leave for 10 min on medium flame.
u can open inbetween and check the consistancy of gravy you want or if you like dry masala chole let it dry
add 2 teaspoon imli water after done chole

Recipe for bhature

Ingredients

Maida 1/2 kg
Salt as per taste
1/2 spn ajwain/carrom seeds
Ice cold curd
1tbspn oil

Knead d dough with ice cold curd .while kneading add salt n ajwain. Once d dough is kneaded well apply d oil n let it proof. Once d dough rises u r all set to make ur bhatures.
You make a paneer filling to make paneer bhatures like the ones u get at haldirams. I generally add a lil bit of chole masala to grated paneer n d filling is done.

This is my tried n tested method. Doesn’t absorb oil at all.

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