Ingredients:
50 gm Maida
50 ml Curd
25 gmchopped Onion
1/2 tsp Oil
A pinch Baking soda
For Chhole:
50 gm Channa dal
20 gm Onions
10 gm Tomatoes
2 Cloves
1 Cardomom
1 Bay leaf
3 pods Garlic
1/2 inch Ginger
1/2 inch Cinnamon
1/2 tsp Black pepper
1/2 tsp Cumin seeds
1/4 tsp Tamarind extract
1/4 tsp Red chilly powder
1 tsp Oil
Salt to taste
Method:
In a bowl, mix the maida, curd, baking soda and salt, knead into soft dough.
Keep aside the dough for 2-3 hours.
Make small balls from the dough and roll out into chapatis.
Place a spoonful of onions and seal the dough.
Again roll out into thin chapatis.
In a hot pan, cook the kulche for a minute on both sides until turns to light brown color. Keep aside the kulche
Soak the channa dal in 2 cups of water forovernight.
Grind the chole ingredients except channa and tamarind.
Heat oil in a pressure cooker and fry the ground paste for a minute.
Add the channa and cook for 7-8 minutes until done.
Add the tamarind extract, salt and chilly powder, cook another couple of minutes.
Garnish with coriander leaves and onion rings.
Serve hot with kulche.
50 gm Maida
50 ml Curd
25 gmchopped Onion
1/2 tsp Oil
A pinch Baking soda
For Chhole:
50 gm Channa dal
20 gm Onions
10 gm Tomatoes
2 Cloves
1 Cardomom
1 Bay leaf
3 pods Garlic
1/2 inch Ginger
1/2 inch Cinnamon
1/2 tsp Black pepper
1/2 tsp Cumin seeds
1/4 tsp Tamarind extract
1/4 tsp Red chilly powder
1 tsp Oil
Salt to taste
Method:
In a bowl, mix the maida, curd, baking soda and salt, knead into soft dough.
Keep aside the dough for 2-3 hours.
Make small balls from the dough and roll out into chapatis.
Place a spoonful of onions and seal the dough.
Again roll out into thin chapatis.
In a hot pan, cook the kulche for a minute on both sides until turns to light brown color. Keep aside the kulche
Soak the channa dal in 2 cups of water forovernight.
Grind the chole ingredients except channa and tamarind.
Heat oil in a pressure cooker and fry the ground paste for a minute.
Add the channa and cook for 7-8 minutes until done.
Add the tamarind extract, salt and chilly powder, cook another couple of minutes.
Garnish with coriander leaves and onion rings.
Serve hot with kulche.
