Name: Pindi chana with bhatura recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: Pindi chana :; Kabuli chana (soaked) - 1 cup; Onion paste - 1/2 cup; Tomatoes (chopped) - 2; Ginger garlic paste - 2 tsp; Coriander powder - 1 tbsp; Red chilly powder - 1 tsp; Jeera powder - 1/2 tsp; Anardana (pomegranate) powder - 1/2 tsp; Amchur powder - 1 tsp; Shahi Jeera - 1 tsp; Garam masala powder - 1/2 tsp; Tea leaves - 3 tbsp; Green cardamom - 2; Black cardamom - 1; Cinnamon stick -1; Cloves - 2; Bay leaf - 1; Salt; Ghee/refined oil; Coriander leaves; Bhatura :; Maida - 1 cup; Curd - 1/4 th cup; Baking powder - 1/4 th tsp; Jeera (cumin seeds) - 1 tsp; Salt; Refined oil

Ingredients Serving: 6

Pindi chana :
Kabuli chana (soaked) - 1 cup
Onion paste - 1/2 cup
Tomatoes (chopped) - 2
Ginger garlic paste - 2 tsp
Coriander powder - 1 tbsp
Red chilly powder - 1 tsp
Jeera powder - 1/2 tsp
Anardana (pomegranate) powder - 1/2 tsp
Amchur powder - 1 tsp
Shahi Jeera - 1 tsp
Garam masala powder - 1/2 tsp
Tea leaves - 3 tbsp
Green cardamom - 2
Black cardamom - 1
Cinnamon stick -1
Cloves - 2
Bay leaf - 1
Salt
Ghee/refined oil
Coriander leaves
Bhatura :
Maida - 1 cup
Curd - 1/4 th cup
Baking powder - 1/4 th tsp
Jeera (cumin seeds) - 1 tsp
Salt
Refined oil

Instructions

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.
Put this potli along with the chick peas and requires amount of water in a pressure cooker.
Boil till the chick peas are soft. Strain the excess water and keep he boiled chick peas aside.
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.
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.
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.
Add the Anardana powder and Amchur. Cook till done.Check for salt and add ghee and coriander leaves , serve.
To make the bhature, mix all the ingredients except the refined oil.Knead a soft dough using required amount of water.
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.

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