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Chhola Kulcha Recipe

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Chhola Kulcha Recipe Chhola Kulcha Recipe  is a popular North Indian street food dish that consists of two main components: chhola (spiced chickpeas) and kulcha (a type of leavened bread). It is a delicious and filling dish that is commonly enjoyed for breakfast or as a snack. see more Ingredients for Chhola 1 cup dried chickpeas (or 2 cans of cooked chickpeas) 2 tablespoons oil 1 large onion, finely chopped 2 tomatoes, finely chopped 2 green chilies, finely chopped (adjust to taste) 1 tablespoon ginger-garlic paste 1 teaspoon cumin seeds 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1 teaspoon red chili powder (adjust to taste) 1 teaspoon garam masala Salt to taste Fresh coriander leaves for garnish Ingredients for Kulcha 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons oil or ghee 1/2 cup yogurt Water as needed Instructions: If using dried chickpeas, soak them in water overnight. Rinse and cook them until ten
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Lajawab Baingan Bharta recipe

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Lajawab Baingan Bharta Recipe




Description :

Baingan Bharta is a popular Indian dish made from roasted eggplant (baingan) that is mashed and cooked with various spices and seasonings. It is a vegetarian dish and is commonly enjoyed with roti (Indian bread) or rice.

Here's a basic recipe for making Baingan Bharta:


Ingredients:

- 1 large eggplant (baingan)

- 2 tablespoons oil

- 1 teaspoon cumin seeds

- 1 medium onion, finely chopped

- 2 tomatoes, finely chopped

- 2 green chilies, finely chopped (adjust according to your spice preference)

- 1 tablespoon ginger-garlic paste

- 1/2 teaspoon turmeric powder

- 1 teaspoon red chili powder (adjust according to your spice preference)

- 1 teaspoon coriander powder

- Salt to taste

- Fresh coriander leaves, chopped (for garnishing)

- Lemon wedges (optional)



Instructions :

1. Begin by roasting the eggplant. You can do this by either directly placing it on a gas stove burner or by roasting it in the oven. If using a gas stove, turn on the flame to medium-high and place the eggplant directly on the burner. Rotate it occasionally to ensure even cooking. If using an oven, preheat it to 400°F (200°C), prick the eggplant with a fork in a few places, and roast it on a baking sheet for about 30-40 minutes or until it becomes soft and the skin starts to char. Once roasted, let it cool.

2. Once the eggplant is cool enough to handle, remove the charred skin and mash the pulp using a fork or a masher. Set it aside.

3. Heat oil in a pan or skillet over medium heat. Add cumin seeds and let them splutter.

4. Add chopped onions and sauté until they become golden brown.

5. Add green chilies and ginger-garlic paste. Cook for a minute until the raw smell disappears.

6. Add the chopped tomatoes and cook until they become soft and mushy.

7. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes until the spices are well combined.

8. Add the mashed eggplant and mix everything together. Cook for another 5-7 minutes, stirring occasionally, to allow the flavors to meld.

9. Garnish with freshly chopped coriander leaves.

10. Serve Baingan Bharta hot with roti, naan, or rice. You can also squeeze some lemon juice on top for added tanginess if desired.


Enjoy your homemade Baingan Bharta!

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