10:38
Feb 13
0
0
'Full Written Recipe for Pindi Chole Bhature For bhatura Ingredients: Maida (refined flour) 2 cups Sooji/rava (semolina) 1/4th cup Powdered sugar 1 tbsp Baking powder ½ tbsp Baking soda 1 tsp Salt 1/4th tbsp Curd 1/4th cup Ghee 2 tbsp Water ½ cup + 2 tbsp Oil for frying bhature Method: In a mixing bowl add all the dry ingredients & mix once, further add, curd, ghee & mix well, next, slowly add the water & knead well to make a soft & stretchy dough. At first you may find that your dough is too sticky, but don’t worry just knead it well for at least 10-15 minutes, as & when you’ll knead the dough, it will become soft & smooth. Apply little ghee over the dough, cover it with a damp cloth & rest it for minimum 1 hour in a warm place, ideal place can be switched off oven or any warm place in the kitchen, by the time you can start making the special pindi chole masala. Once the dough resting is done, briefly knead the dough again & shape the dough into equal size dough balls, to ensure the perfect bhaturas, rest the dough balls for 10 minutes. Flatten it with h&s & further roll it in round or oblong shape, drizzle oil if it sticks to the surface. Set oil in kadhai for deep frying the bhaturas on high flame, wait until the oil is smoking hot, slide the bhature in smoking hot oil & gently push the bhatura inside the oil with the spatula, this will allow the bhature to fluff immediately, flip & carefully splash hot oil with the spatula so the puri starts to fluff evenly & quickly, this will give a nice golden colour as well, fry the bhature until it golden brown & are fluffy as balloon. Your bhaturas are ready, serve them hot with hot pindi chole. For special pindi chole chana masala Ingredients: Whole spices: Jeera 2 tbsp Coriander seeds 3 tbsp Black peppercorns 1 tbsp Cloves 5 nos. Bay leaves 3 nos. Cinnamon stick 2 inch Chakri phool 1 no. Black cardamom 3 nos. Green cardamom 5-6 nos. Mace 1 no. Whole dry red chillies 4-5 nos. Powdered spices: Kasuri methi 1 tbsp Methi seeds 1/4th tsp Anardana powder 3 tbsp Amchur powder 1 tbsp Red chilli powder 1 tbsp Black salt 2 tsp For pindi chole Ingredients: Raw Chickpea 2 cups For potli masala: Black tea powder 2 tbsp Black peppercorns 5-6 nos. Cloves 3-4 nos. Cinnamon stick 1 inch Bay leaf 1 no. Green cardamom 3 no. Black cardamom 1 no. Salt to taste Baking soda ½ tsp Water as required for cooking chole Hing 1 tsp Green chillies 4-5nos. (slit) Ginger 1/4th cup (juliennes) Special pindi chole masala 4 tbsp Salt to taste Ghee 1.5 cups Garnish: chopped coriander leaves, ginger juliennes Methods: Wash the raw chickpea & soak it overnight or minimum for 6-8 hour. Drain the water & wash the chickpea thoroughly with fresh water. For potli masala, take a muslin cloth & add, black tea powder & the whole spices, tie it to make it like a potli. IN a pressure cooker add the chole, masala potli, add salt to taste, baking soda & masala potli & mix well, close the lid & pressure cook on medium flame for 3-4 whistles. Allow the pressure cooker to depressurize naturally, & then open the lid. Strain the chole from the water, using a sieve, keep the water as its full of flavour & it’ll be needed in further cooking process. Remove & discard the tea & masala potli. Transfer the cooked chole to a separate wok, I’ve used iron wok to give the chole its dark colour, you can use other wok as well if in case you don’t have iron wok. Make sure the wok is not on the gas stove. Further add hing, slit green chillies, ginger, special pindi chole masala & salt to taste, mix gently & keep it aside for half an hour. Heat 1.5 cup ghee in a separate pan until its smoking hot, further remove 3-4 tbsp of ghee separately to add in khatte wale aloo, & add the remaining smoking hot ghee to the masala coated chana & mix gently for 2-3 minutes. Put the wok on gas stove & turn on the heat to low flame, further, add the flavoured chole reserve water to the chole in batches, & cook the chole by mixing it gently. Make sure you don’t add too much, as we need the chole to be semi thick, it’s the ideal substitute for water as its full of flavour, colour & protein. Further cook it for 15-20 minutes, add more of ginger juliennes & fresh coriander, but if you would like that intense dark colour, cook it for more longer in iron wok until you get your desired colour, do not cook for more than 35-40 minutes or the chole will turn too mushy. Check for the seasoning & add salt as required. For khatte chatpate aloo Ingredients: Raw Potatoes 4-5 medium size (cube) Oil for frying Salt to taste Pindi Chana masala 1 tbsp Coriander powder 1 tbsp Red chilli powder 2 tsp Amchur powder 1 tsp Anardana powder 1 tsp Black salt 1 tsp Hing (asafoetida) 1/4th tsp Smoking hot ghee 3-4 tbsp For khatti chole bhature wali chutney: Ingredients: Pudina 1 big bunch Hara dhaniya a h&ful Hari mirch 3-4 nos. Adrak 1 inch Anardana powder 1 tsp Black salt ½ tsp Amchur powder 1 tsp Jeera powder ½ tsp Salt to taste Imli 2 tsp Ice cubes 1-2 nos.'See also:
comments