Pindi Chole is a delicious and super easy chickpea dish made with homemade chole masala powder. Pindi chole is spicy and tangy, with flavors of garlic.
Pindi style Chole is a different version of the Amritsari Chole bhature. The Pindi style chole is often referred to as the Rawalpindi style chole and This one is a recipe that is done so simply with no onion, no garlic and no tomatoes.
This is often confused with the Amritsari chole. But these two chickpeas curries have different preparation methods and ingredients. Onion and tomatoes both are used in the Amritsari chole recipe. The word ‘chole’ or ‘chana’ is for chickpeas in Punjabi and Hindi languages. This dish originates from Rawalpindi in Punjab and hence it gets its name ‘Pindi Chana’ or ‘Pindi Chole’.
Pindi chole is a full-flavored preparation of chickpeas (chole). Pindi chole is spicy and tangy, with flavors of whole spices, and pomegranate seeds, Chole is an authentic Punjabi-style chickpea curry that would surely bring a flavor to Amritsar streets.
Pindi chana or Pindi chole is often served with Bhature. This blackish color usually comes from tea bags and iron Kadai. Khattar Chatpate Aloo is a part of Punjabi or Delhi style Chana / Chole Bhatura Recipe Chana Masala has ingredients to enhance the taste.
To get an authentic style taste, ghee is added to the recipe. Ghee elevates the taste of the recipe. I add Ghee to the dish, you can use only ghee or only oil if you wish to. How to make Pindi Chole, Bhature without yeast and Chatpate aloo with detailed step by step photo and video.
Steps For how to make Pindi Chole:
For Pindi chole Ingredients:
- 2 cups Raw Chickpea
For Potli Masala ingredients:
- 2 tbsp Black tea powder
- 5-6 nos Black peppercorns
- 3-4 nos Cloves
- 1-inch Cinnamon stick
- 1 no Bay leaf
- 3 no Green cardamom
- 1 no Black cardamom
- Salt to taste
- Water as required for cooking chole
For further cooking Ingredients:
- 1 tsp Hing
- 4-5nos Green chillies(slit)
- ¼th cup Ginger (juliennes)
- 4 tbsp Special Pindi chole masala (Visit My Masala Post)
- Salt to taste
- 1.5 cups Ghee
- Garnish: Chopped coriander leaves, ginger juliennes
For Boiling Chickpeas Methods:
Wash the raw chickpea and soak it overnight or a minimum of 6-8 hours. Drain the water and wash the chickpea thoroughly with fresh water. For potli masala, take a muslin cloth and add, black tea powder and the whole spices, tie it to make it like a potli.
IN a pressure cooker add the chole, masala potli, add salt to taste, close the lid and pressure cook on a medium flame for 3-4 whistles. Allow the pressure cooker to depressurize naturally, and then open the lid. Remove and discard the tea and masala potli.
Strain the chole from the water, using a sieve, keep the water as full of flavor and it’ll be needed in the further cooking process.
Pindi Chole Preparation:
Transfer the cooked chole to a separate wok, I’ve used an iron wok to give the chole its dark colour, you can use another wok as well if in case you don’t have an iron wok. Make sure the wok is not on the gas stove.
Further, add hing, slit green chillies, ginger, special Pindi chole masala and salt to taste, mix gently and keep it aside for half an hour.
Note : I request you to visit my post-Pindi Chole Masala powder.
Heat 1.5 cup ghee in a separate pan until it’s smoking hot, further remove 3-4 tbsp of ghee separately to add in khatte wale aloo, and add the remaining smoking hot ghee to the masala coated chana and mix gently for 2-3 minutes.
Put the wok on the gas stove and turn on the heat to low flame, further, add the flavored chole reserve water to the chole in batches, and 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 it’s full of flavor, color and protein.
Further, cook it for 15-20 minutes, and add more ginger juliennes and fresh coriander.
If you would like that intense dark color, cook it for longer in an iron wok until you get your desired color, do not cook for more than 35-40 minutes or the chole will turn too mushy. Check for the seasoning and add salt as required.
Steps For how to make Khatte Chatpate Aloo:
For Khatte Chatpate Aloo Ingredients:
- 4-5 medium size Raw Potatoes (cube)
- Oil for frying
- Salt to taste
- 1 tbsp Pindi Chole masala
- 1 tbsp Coriander powder
- 2 tsp Red chilli powder
- 1 tsp Amchur powder
- 1 tsp Anardana powder
- 1 tsp Black salt
- ¼th tsp Hing (asafoetida)
- 3-4 tbsp Smoking hot ghee
Khatte Chatpate Aloo Preparation:
Heat oil in a Kadai, add boiled & cubed potatoes, and fry until crisp and golden brown. Transfer it to a bowl.
Add salt to taste, Pindi Chana masala, coriander powder, red chilli powder, amchur powder, anardana powder, Black salt, Hing (asafoetida) and toss it well.
Add the smoking hot ghee to the masala-coated aloo and mix gently. Keep aside for further use.
Steps For how to make Bhatura:
For Bhatura Ingredients:
- 2 cups Maida (refined flour)
- ¼th Sooji/rava (semolina)
- 1tbsp Powdered sugar
- 1 tsp Baking soda
- Salt to Taste
- ¼th Curd
- 2 tbsp Ghee
- Oil for frying bhature
In a mixing bowl add all the dry ingredients and mix once, further add, curd and mix well, next, slowly add the water and knead well to make a soft and 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, and when you’ll knead the dough, it will become soft and smooth.
Apply little ghee over the dough, cover it with a damp cloth and rest it for a minimum of 1 hour in a warm place, the ideal place can be switched off the oven or any warm place in the kitchen.
Once the dough resting is done, briefly knead the dough again and shape the dough into equal size dough balls, to ensure the perfect bhaturas, rest the dough balls for 10 minutes.
Flatten it with your hands and further roll it in a round or oblong shape, drizzle oil if it sticks to the surface.
Set oil in a kadhai for deep frying the bhaturas on high flame, wait until the oil is smoking hot, slide the bhature in smoking hot oil and gently push the bhatura inside the oil with the spatula, this will allow the bhature to fluff immediately, flip and carefully splash hot oil with the spatula so the puri starts to fluff evenly and quickly, this will give a nice golden color as well, fry the bhature until it is golden brown and are fluffy as a balloon.
Your bhaturas are ready, serve them hot with hot Pindi chole.
One of the very simple and easy chickpeas curry recipes to cook is, This chana masala is no onion and no garlic curry. Also suitable for vegetarians, and vegans and also is a gluten-free curry.
A classic Punjabi delicacy curry recipe made with soaked chickpeas and a blend of spices. the recipe is unique and flavourful as it is made with freshly grounded spices and ginger julienne. it tastes amazing as a side dish to bhature but also tastes great with jeera rice.
You can watch our Youtube video which we have prepared. You can make Chole Bhature with Khatte Chatpate Aloo step by step.
Summary for Chole Bhature with Khatte Chatpate Aloo:
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