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Pindi chana with bhatura

Sreemoyee Bhattacharjee
30 minutes
Prep Time
60 minutes
Cook Time
6 People
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ABOUT Pindi chana with bhatura RECIPE

Everybody loves chole bhature and what better than traditional punjabi pindi chana and fluffy bhature with it.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Punjabi
  • Frying
  • Sauteeing
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 6

  1. Pindi chana :
  2. Kabuli chana (soaked) - 1 cup
  3. Onion paste - 1/2 cup
  4. Tomatoes (chopped) - 2
  5. Ginger garlic paste - 2 tsp
  6. Coriander powder - 1 tbsp
  7. Red chilly powder - 1 tsp
  8. Jeera powder - 1/2 tsp
  9. Anardana (pomegranate) powder - 1/2 tsp
  10. Amchur powder - 1 tsp
  11. Shahi Jeera - 1 tsp
  12. Garam masala powder - 1/2 tsp
  13. Tea leaves - 3 tbsp
  14. Green cardamom - 2
  15. Black cardamom - 1
  16. Cinnamon stick -1
  17. Cloves - 2
  18. Bay leaf - 1
  19. Salt
  20. Ghee/refined oil
  21. Coriander leaves
  22. Bhatura :
  23. Maida - 1 cup
  24. Curd - 1/4 th cup
  25. Baking powder - 1/4 th tsp
  26. Jeera (cumin seeds) - 1 tsp
  27. Salt
  28. Refined oil


  1. To make the pindi chana, make a potli using a muslin cloth. Put the tea leaves along with the green & black cardamom, cinnamon stick and cloves.
  2. Put this potli along with the chick peas and requires amount of water in a pressure cooker.
  3. Boil till the chick peas are soft. Strain the excess water and keep he boiled chick peas aside.
  4. Heat a Kadhai with refined oil. Add the bay leaf and shahi Jeera.Once they smell, add the onion paste and saute till golden brown.
  5. Then add the ginger garlic paste and cook till the raw smell goes away. Then add the chopped tomatoes and powdered masalas except the amchur and Anardana powder.
  6. Add salt and cook on a low flame till the masala is cooked. Then add the boiled chickpeas and give it a mix. Add water for gravy and bring up-to boil.
  7. Add the Anardana powder and Amchur. Cook till done.Check for salt and add ghee and coriander leaves , serve.
  8. To make the bhature, mix all the ingredients except the refined oil.Knead a soft dough using required amount of water.
  9. Cover the dough with damp cloth and leave it to rise or rest for atleast 2-3 hrs. Now make thick pooris out of a the dough and deep fry them in hot oil. Serve with the Chana.

Reviews (2)  

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Hema Mallik
Hema Mallik   Apr-09-2018

One of my favourite dishes.

chetna dwivedi
chetna dwivedi   Apr-09-2018

My favourite...

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