Amritsari Pindi Chole| बहुत ही आसान तरीके से बनाएं यह अमृतसरी पिंडी छोले| Delhi Style Chole Bhature|

Full Recipe Of Amritsari Pindi Chole Bhature:-
For Bhature:-
NOTE:- 1 Cup= 240 ml
All Purpose Flour (Maida):- 2 Cups
Salt (namak):- 1 tsp
Baking Powder:- 1/2 tsp
Baking Soda:- 1/4th tsp
Curd (dahi):- 3 tbsp
Lukewarm Water (gunguna pani):- 1/4th Cup
For Pindi Chole:-
White Chickpeas (kabuli chana):- 1 Cup, soaked overnight
Baking Soda:- 1/4th tsp
Water:- 3 Cups
Salt:- 1/2 tsp
Cloth piece
Tea leaves:- 1 tbsp
Mustard Oil (sarson ka tel):- 3 tbsp
Asafoetida (hing):- 1/4th tsp
Garlic Chopped:- 2-3 nos
Ginger:- Chopped, 1 inch
Green Chilli:- 1-2 nos slit
Onion (pyaj):- 1 nos, finely chopped
Turmeric Powder (haldi powder):- 1/2 tsp
Red Chilli Powder (laal mirch powder):- 1/2 tsp
Coriander Powder (dhaniya powder):- 1 tsp
Roasted Cumin Powder (bhuna jeera powder):- 1/2 tsp
Water:- 1/4th Cup
Garam Masala:- 1/2 tsp
Dried Mango Powder (aamchur):- 1/2 tsp
Tomato Puree:- 2-3 nos, medium size
Salt:- 1 tsp
Black Salt:- 1/2 tsp
Coriander Chopped:- For Garnishing
Potato Boiled:- 2-3 small size
Chaat Masala:- 1/2 tsp
Garam Masala:- 1/2 tsp
For Tempering (tadka):-
Clarified Butter (ghee):- 1 tbsp
Ginger:- 1 inch slitted
Green Chilli:- 1-2 nos, Chopped
Red Chilli Powder (laal mirch powder):- 1/4th tsp
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Chole bhature is an Indian dish originating in Delhi, popular throughout the Northern areas of the Indian subcontinent. It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a deep-fried bread made from maida.