Pindi Chane & Bhature (Preparation Time: 60 Minutes; Serves: 3-4)

Last Thursday was Amit’s B’day!!

Chole bhature (or chane-bhature) have been the husband’s all time favorite. Year after year, the menu on his birthday party has read the same – Chole bhature and gulab jamun. He can keep having them without any let down in the excitement…the mere mention of this dish makes him drool. 

Since the time we have been married, I have tried real hard to impress him with several variants. His benchmark was the one at Nagpal’s in Amar Colony….most South Delhites will concur.

And I, was determined to beat Nagpal’s. In my strive to find THE perfect recipe, I read, discussed, searched and tried a dozen till I found THIS one (cooked by my friend’s mom). I decided to give it a shot and………… this one, did not just get his approval, but  also extracted a shrill of joy that I had always longed for!! Hurray! Finally!

This time on his birthday, yet again, the menu read Chole Bhature. 

Here is a very special recipe of Pindi Chane which you are bound to love coupled with my mom’s amazing recipe of instant bhature (you can knead the dough and use it instantly; it does not need to stand). The bhaturas are superbly delicious and light on stomach, and I bet you can’t stop at just a few….


Ingredients – to boil

  • 2 cups chole (white kabuli chana/chickpeas)
  • 1-2 small dalchini (cinnamon sticks)
  • 5-6 badi elaichi (black cardamom)
  • 5-6 laung (cloves)
  • 2-3 tej patta (bay leaves)
  • 5-6 kalimirch (black peppercorn)
  • Salt

Ingredients – for Pindi Chane

  • Boiled chane (as above)
  • 1 tsp jeera (cumin)
  • 3 tsp dhania powder
  • 2 tsp chilli powder
  • 3 tsp bhuna jeera
  • 3 tsp anardana, powdered
  • Salt to taste
  • Pulp of 30-40 gm washed tamarind (soaked in ¼ cup hot water for 30 minutes, squeezed with hands and run though a sieve to obtain pulp) 
  • 2 medium sized onions, finely chopped
  • 3 medium sized tomatoes, finely chopped
  • Pinch of heeng (asafoetida)
  • 1 inch ginger, finely chopped
  • 1 pod garlic, finely chopped
  • 2 tbsp oil

Ingredients – fried potatoes
  • 2 potatoes, boiled and chopped into large cubes
  • ¼ tsp jeera
  • A pinch of dhania powder
  • A pinch of chilli powder
  • A pinch of salt
  • 1 tbsp oil

  • Wash and soak the chane in about 4 cups hot water, overnight
  • Pressure cook the chane in the same water, with the ingredients mentioned above, with a little salt (about 1 whistle on high heat followed by 10 minutes on low heat)
  • Heat oil in a wok, add cumin and allow it to crackle, then add ginger and garlic, saute until light brown
  • Add the chopped onions, allow them to turn light brown; then add the tomatoes, all the spices and salt except bhuna jeera and anardana
  • Saute for 7-10 minutes till the tomatoes almost dry up and leave oil
  • Add the boiled chane, tamarind pulp, bhuna jeera and anardana (while you could add more water , traditionally Pindi Chane are a semi-dry preparation) and let them cook on low heat for about 30-40 minutes (this will ensure that all spices are absorbed well and cooking on low heat lends a distinct flavor to chane)
  • OPTIONAL STEP: In a wok heat oil, add jeera, potatoes, dhania and red chilli powder and salt to taste, saute potatoes on high heat until crisp; add the fried potatoes to chane in the serving dish OR enjoy on the side
  • Garnish with coriander leaves, ginger julienne and green chilies; you could add raw onion and squeeze a lemon when you serve THE Pindi Chane!

  • 1 cup maida
  • 1 cup atta
  • ½ cup sooji
  • 2 medium sized boiled potatoes, grated
  • 1 tsp oil
  • ¼ tsp baking soda (meetha soda)
  • ½ tsp salt
  • Some finely chopped coriander leaves
  • About 1 cup curd/yogurt

  • Combine all ingredients and knead into a soft dough with the required amount of yogurt (the quantity of yogurt may vary depending on its thickness/consistency) – use this dough to prepare bhaturas instantly, no standing time required; however if you intend to use this dough later, knead into a harder dough as it tends to soften with time
  • Divide the dough into small balls and and roll out circles (you could use oil/dry maida to  roll smoothly)
  • Deep fry in hot oil till bhaturas puff up and turn golden brown (while frying, lightly pressing the center of the bhaturas with the frying spoon to help them puff up)

9 Comments Add yours

  1. Anonymous says:

    Ishita……………i have tried this recipe and it was out of this world………thanx for the special bhaturas…………

  2. Madhubanti Roy says:

    its me madhubanti

  3. Ishita says:

    Thanks for your comment and I am happy that you liked it. You're an expert yourself and coming from you, it's a huge compliment.Plz share one of your special recipes with me and we could do a guest blog.

  4. daljeet says:

    Tried the instant bhatura recipe with my so-old cholle recipe…worked out great and quick!!! Yumm!

  5. Ishita says:

    Thanks Daljeet, it's wonderful to hear good words. You have up try this pindi chane recipe and I promise you'll love it.

  6. Aditi says:

    Can we bake bhature using this recipe

  7. Ishita says:

    Haven't tried baking them..why don't you try and let me know how it works out

  8. Neelima says:

    Hi we need to mix potatoes in Bathure dough ? I have never tried that option before.

  9. Ishita says:

    Yes Neelima, mash or grate the boiled potatoes and mix it with the dough

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