Tag: chana masala recipe in marathi

Amritsari Khatte Chole

Amritsari Khatte Chole

Amritsari Khatte Chole
Amritsari Khatte Chole
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 10 mins.
2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

Ingredients
Chickpeas (Chole) – 1 ½ Cup
(Soaked overnight and boiled with little water, salt and 2 tea bags. If you don’t have tea bags use tea powder boiled in water after straining it. Chickpeas turn dark due to tea. Boil the chickpeas adequately so that they become very soft.)
Onion, Chopped – 1 No.
Ginger, Chopped – 2 Teaspoons
Coriander Leaves – ½ Small Bowl
Green Chilli, Chopped – As Per Your Liking
Salt To Taste
Kashmiri Red Chilli Powder – 1 Teaspoon
Cumin Seeds – 1 Teaspoon
Roasted Cumin Seeds Powder – 1 Teaspoon
Chana Masala (Or Garam Masala) – 1 Teaspoon
Tamarind Pulp – As Per Your Liking
Onion, Sliced For Garnishing
Ginger, Juliennes For Garnishing

Method
• Take chickpeas in a cooker
• Add chopped onion
• Add chopped ginger
• Add chopped green chilli as per your liking
• Add cumin seeds
• Add Kashmiri red chilli powder
• Add roasted cumin seeds powder
• Add chana masala powder
• Add tamarind pulp as per your liking
• Mix well
• Add ½ the bowl of coriander leaves
• Cook for 5-10 minutes so that the spices mix well
• Maintain a medium consistency, not too dry or too watery also
• Close the cooker with lid. Don’t pressure cook it.
• After 8-10 minutes, turn off the flame
• Transfer chole in a serving bowl
• Garnish with coriander leaves
• Garnish with onion slices
• Garnish with ginger juliennes
• Put a green chilli cut into 2 halves on top
• Amritsari khatte chole are ready
• It can be served with matthi, paratha, kulcha or bread

Video

Kale Chane Ka Paratha

Kale Chane Ka Paratha

Kale Chane Ka Paratha
Kale Chane Ka Paratha
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 15 mins.
2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

Ingredients
Black Chick Peas (Kale Chane) – 1 Bowl
Onion, Small Sized, Finely Chopped – 1 No.
Green Chilli, Finely Chopped – 1 No.
Ginger, Grated – 1 Teaspoon
Salt To Taste
Red Chilli Powder – ½ Teaspoon
Garam Masala Powder – ½ Teaspoon
Cumin Seeds – 1 Teaspoon
Carom Seeds – ½ Teaspoon
White Sesame Seeds – 1 Teaspoon
Mango Powder – 1 Teaspoon
Coriander Leaves, Chopped – 1 Tablespoon
Wheat Flour, Kneaded With Water Just Like That For Chapati – 1Bowl
White Butter – For Serving
Curd – For Serving
Clarified Butter (Desi Ghee) for frying

Method
• Grind the black chick peas in a mixer grinder
• Take ground black chick peas in a mixing bowl
• Add onion, green chilli, ginger and salt to taste
• Add red chilli powder and garam masala powder
• Add cumin seeds, carom seeds and white sesame seeds
• Add mango powder and coriander leaves
• Mix well and keep aside
• Keep tava on a flame for heating
• Make a small ball of kneaded wheat flour
• Roll it into a small circular shape
• Generously stuff it with black chick peas mixture
• Close the opening and tap it with fingers keeping on a rolling pad
• Apply dry wheat flour and roll it with a rolling pin
• Grease tava with clarified butter (desi ghee)
• Heat the paratha on a pre-heated tava on low flame
• Meanwhile, roll another paratha in a same manner
• Apply clarified butter while heating paratha
• Heat the paratha well on both sides
• Remove from tava and apply white butter on it
• While rolling if paratha sticks to the rolling pad, use knife to separate it
• Heat the second paratha in a similar manner
• Serve hot with curd

Video