Wednesday, 6 December 2017

Pindi chole


Ingrediants

Kabuli chana 1 cup
Onion 2 medium size finley chopped
Tomatoes 2 medium finely chopped
Crushed Garlic 1 tspn
Grated Ginger 1 tspn
Green Chillies 1 tspn Chopped
Coriander powder 1 tspn
Red chilli powder 1/2 tspn
Garam masala powder powder 1 tspn
Chole masala powder 1 1/2 tblspn
Aamchur powder 1 tspn
Bayleaf 1
Black Cardamom 1
Cinnamon stick 1"
Salt to taste
Oil




Method


  1. Chane ko dho kar pani me raat bhar ke liye bhiga de.. ek cooker me chana , namak aur teabag daal kar zaroorat ke mutabik paani daale aur boil kar len.

  2. Kadhaie me oil garm karen ab usme loung, badi ilaichi aur daalchini ki lakdi daal den. Phir usme crushed kiya hua garlic aur grated ginger add kareke saute karen.

  3. Ab usme barik kati pyaz daal kar gulabi hone tak fry kare.. phir usme kati huyi hari mirch add kare.

  4. Ab usme lal mirch powder , garam masala powder, dhaniya powder add kare aur mix karle

  5. Phir usme chole masala add karke mix karen. Ab usme barik kate huye tamatar aur zara sa namak add kare 1 tbls paani daale aur dhak kar slow flame par cook kare.

  6. Jab tamatar achchi tarah gal jaaye to usme Amchur powder daal de. Kuch der cook karen aur phir flame off kar de.
    Bhature ya Rice ke saath serve karen

Soake and boile chickpea with teabag or make a potli of tea

Heat oil in a kadhaie. Add cloves , black cardamom , cinnamon stick and crushed garlic.

Add grated Ginger.

Now add finely chopped Onion.

When onion change the colour add chopped green chili.

Now add Red chili powder.

Garam masala powder.

Add Coriander powder. And mix well.

Now add chole masala and stir well.

Add finely chopped tomatoes , some salt and 1 tbls water and saute . Cover the lid and cook on a low flame.

When tomatoes turn soft add dry mango powder.

Now add boiled chickpea and cook few min.

Turn off the flame.

Serve garnish with chopped coriander leaves wih bhature or rice.

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