Life is a little easier when Pindi Chole can be had – on the go!
- 2.5 cups All Purpose Flour (Maida)
- 150ml Water (approx.)
- 5gms/1tsp yeast
- 10gms salt
- 10gms sugar
- 10gms butter
- 1 pcs. tea bag
- 1 pcs. BOILED POTATO
- 1 cup chickpeas (kabuli chana), soaked overnight
- 1 teaspoon KASOORI METHI
- 8 pcs. AMLA
- 2 teaspoon MAGAZ (Melon seeds)
- 3 tablespoons – Pindi Chole MASALA – Home made (KALI MIRCH, BHUNA JEERA, KALA NAMAK, KASHMIRI MIRCH, LAUNG, BIG ELAICHI, SMALL ELACHI, JAVITRI,TEJ PATTA, DAL CHINI, AJWAIN, DRIED ROSE)
- 4 tablespoons GHEE
- Salt to Taste
- 1 tablespoon Coriander powder
- 2 teaspoon Cumin powder
- 2 teaspoon Chaat masala
- 150gms Paneer
- 1.5 tbsp Coriander, chopped
- Water, as required
- 2tbsp butter
- Milk, for milk wash
- Take yeast & sugar in a bowl & add lukewarm water (not hot) & keep aside for 10 minutes.
- Make a well in the flour & add the yeast mixture to it & more water if needed & start kneading.
- Once the dough comes together, stretch & pull the dough on the table-top while kneading to activate the gluten.
- Approximately after 5minutes, rub the butter & salt on the table-top & incorporate it into the dough.
- When it comes together again into a smooth dough, make a round & rest it into a covered bowl till it doubles in size or for approximately 40minutes.
- Soak Chana overnight. Now boil this Chana with a tea bag, salt and Amla’s until it’s fully cooked. Approx. 30 mins.
- Strain this chana. Save some leftover liquid.
- Now mix this chana with all the spices ground to make Chana Masala, Chaat masala, Salt, Black salt, Cumin powder, coriander powder, melon seeds, kasoori methi, green chilli, ginger, plums puree and cubed potato.
- Bring ghee to a smoking point. You’ll see a lot of smoke coming out of it. Now add this smoking ghee to the Chana mixture that was made.. Let the spices cook in this hot ghee. Now put it on the range and add half cup of leftover liquid and let it simmer for 5 – 7 mins.
- Once it is almost dry, switch off the flame & add 1tbsp chopped coriander & paneer cut into small cubes. Mix to combine & let it cool completely.
- When the dough doubles in size, remove on a floured surface & punch it back to remove all the air & divide into 4 parts.
- Take one part of dough & roll it into round shape a little bigger than a roti.
- Add 3-4 spoonsful of the filling on one side of the dough & cover it from the other side making it into a half moon. Now start pinching from one side like you would do while making karanji.
- Do the same with the other 3 parts of dough to make 4 pindi chole pockets.
- Pre-heat an oven to 230C & line a baking tray with a parchment paper. Place the calzones over it & using a brush gently brush it with milk or egg white.
- Rest for 10 minutes till the time your oven is getting pre-heated & then bake for 30-35 minutes till golden brown from all over.
- Mix the butter & the remaining coriander in a bowl & keep it ready.
- Once the calzones are done, remove & immediately brush the tops with coriander butter. Serve hot.