Pindi Chole Bhature Recipe | No Onion, No Garlic, No Tomato | Fluffy Bhatura | Chef Sanjyot Keer

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.

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