Pindi Chole with Paneer KulchaPreparation method:
PINDI CHOLE:
Ingredients:
For pressure cooking :
1. Whole white chick peas 300 gm
2. 2 tea bags
3. Turmeric Powder 1 tsp
4. Salt as needed
5. Cinnamon 1 stick
6. Cloves 4 nos
7. Bay leaves 2 nos
8. Baking soda 1/4 tsp
9. Cardamom 2 nos.
10. Water
For masala paste:
1. Onion paste 4 nos
2. Ginger garlic paste 3 tbsp
3. Tomato paste 2 small nos
4. Pomegranate powder 1/2 tsp
5. Amchoor powder 1/2 tsp
6. Chilli powder 2 tsp
7. Channa masala powder 2 tsp
8. Ghee + oil 4 tbsp
9. Bay leaf
10. Pinch of sugar
11. Salt and turmeric as needed
12. Chopped coriander leaves
METHOD :
1. First pressure cook white chick peas adding all the above ingredients mentioned under pressure cooking for about 5 to 6 whistles.
2. After pressure is released remove the tea bags from the pressure cooker, then remove the boiled channa from cooker to the bowl and keep aside.
3. Now in a kadai add ghee and oil and let it warm, now add bay leaf and pinch of sugar and wait till sugar changes its color.
4. Now add onion paste, ginger garlic paste, salt, turmeric and cook for about 5 mins, then add tomato paste and cook till oil separates from masala.
5. Now add pomegranate powder, amchur powder, chilli powder, chana masala powder and mix well and further cook for 2 mins.
6. Now add boiled channa and warm warm and cook till gravy thickens. Add some chopped coriander leaves and and mix well.
7. Serve hot with kulcha/bhature/roti..
PANEER KULCHA
Ingredients:
For Dough:
1. Maida 5 cups
2. Oil 2 tbsp
3. Salt a pinch
4. Sugar 1 tsp
5. Curd 1/2 cup
6. Water as needed
For Filling:
1. Scrambled paneer 250 gm
2. Finally chopped onions.
3. Chopped coriander leaves
4. Amchoor powder 1 tsp
5. Grated ginger 2 tsp
6. Coriander powder 1/2 tsp
7. Jerra powder 1/2 tsp
8. Chopped chillies 1 no
9. Chilli powder 1/2 tbsp
10. Salt as needed.
Extra
1. Kala jeera 2 tbsp
2. Chopped coriander leaves
3. Butter
METHOD:
1. First prepare a soft dough by mixing all the ingredients mentioned under dough section. Now apply some oil all over it and keep aside for 30 mins.
2. Now prepare stuffings by mixing all the ingredients mentioned under filling section and keep aside.
3. Now make a medium size ball out of the dough and slightly flatten it using palm then fill it with paneer filling and seal it from all sides using palm.
4. Do likewise with rest of the dough.
5. Now heat a tawa
6. Simultaneously grease a plate and put the panner filled dough and by pressing it flatten to a thick roti shape. Top up with kala jerra , coriander leaves and slightly press. Then add the kulcha on hot tawa and cook.
7. Cook till brown spots is seemed , now flip to the other side and do the same, now add grease butter to the both sides and cook till done.
8. Serve hot with pindi cholle and chopped onions.
HAPPY COOKING AND SERVING
Bindhyabasini Jena kitchen 