Easiest Way to Make Yummy Pindi chana & palak bhatura

Pindi chana & palak bhatura. This hearty, healthy, protein-packed dish, is straight out of the heart of Punjab in North India. It is named Pindi Chana after the town where it originated - Rawalpindi (Pakistan) - in the days before the India-Pakistan partition. Easy to cook, it makes for a wholesome meal when served with bread such as Kulcha or Naan and a green salad.

Heat oil in a large and heavy bottomed saucepan. Add cumin seeds and mustard seeds. The chana recipe is from rawalpindi in Punjab, Pakistan, hence the name pindi chana. You can have Pindi chana & palak bhatura using 19 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pindi chana & palak bhatura

1. Prepare of white chickpeas(kabuli chana)soaked overnight or 4-5 hrs with a little salt to taste and oil.
2. It's of medium onions sliced.
3. You need of ” ginger jullienes.
4. It's of green chillies slit.
5. You need of small potatoes boiled peeled and saute golden set aside.
6. It's of paneer cubed.
7. Prepare of coriander powder.
8. It's of zeera powder.
9. You need of deghi mirch.
10. It's of garam masala.
11. It's of amchur powder.
12. Prepare of tea bags.
13. You need of palak bhaturas:.
14. Prepare of maida.
15. Prepare of sooji.
16. You need of baking powder.
17. Prepare of Little oil.
18. You need of Salt.
19. It's of Spinach puree to knead the dough.

The recipe does not have onions and tomatoes added to it hence its dry unlike Punjabi chole. Onions are served in raw form. Dry mango powder and dry pomegranate seeds powder is added to the chana for sourness. Pindi chana is basically a more flavourful version of chole masala as compared to regular chana masala.

Pindi chana & palak bhatura instructions

1. Pindi chana: In a cooker put the soaked chanas along with the same water that it was soaked in which has oil and salt. Pressure cook till chanas soften..
2. In a kadhai add oil and add all the spices and add the cooked chanas mix well add the water it was cooked in. When the water dries then add 1/2 of the sliced onions ginger jullienes and 3-4 slit green chillies. Mix well add the boiled and sauteed potatoes and paneer cubes mix well. Garnish with the remaining sliced onions ginger jullienes slit green chillies and coriander. Serve with a wedge of lemon.
3. Palak bhaturas..
4. Knead the Maida,sooji, baking powder,oil,salt and enough spinach puree to make a tight dough..
5. Take oil in a karhai and heat well.
6. Roll out the dough to bhatura shape of your choice long or round and fry in the hot oil till fluffy. Serve hot with Pindi chana.

What makes it special is freshly ground spices and ginger that brings in amazing flavour. This is often confused with the Amritsari chole. But these two chickpeas curries have a different preparation method and ingredients. This chana pindi recipe is something every Punjabi food lover should try at least once. Spicy, filling and delicious, this chana pindi recipe is also ready in under an hour.