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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...

Palak (spnish) Ka Kofta


Palak (spnish) Ka Kofta



Palak kofta is a delicious vegetarian dish made with spinach balls that are simmered in a rich tomato-based gravy. Here's a recipe for making palak kofta:



Ingredients:

For Kofta:2 cups of spinach leaves, washed and finely chopped
1/2 cup of besan (gram flour)
1/4 cup of finely chopped onion
1/4 cup of grated paneer (cottage cheese)
2 green chilies, finely chopped
1/2 tsp of garam masala powder
Salt, to taste
Oil, for frying


For Gravy:

2 cups of tomato puree
1/4 cup of cashew nuts, soaked in water for 30 minutes
1/4 cup of cream
1 tsp of cumin seeds
1 tsp of ginger paste
1 tsp of garlic paste
1 tsp of coriander powder
1/2 tsp of turmeric powder
1/2 tsp of red chili powder
Salt, to taste
Oil, for cooking

Instructions:

In a mixing bowl, add the chopped spinach leaves, besan, onion, grated paneer, green chilies, garam masala powder, and salt. Mix well and make a smooth dough. If the dough is too soft, add more besan.

Heat oil in a deep frying pan. Make small balls from the spinach mixture and fry them until golden brown. Drain on a paper towel and keep aside.

For the gravy, heat oil in a pan and add cumin seeds. Once they start to splutter, add ginger and garlic paste and sauté for a minute.

Add tomato puree, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook until the tomato puree thickens.
In a blender, blend the soaked cashews with a little water to make a smooth paste.

Add the cashew paste and cream to the tomato gravy and mix well. Let it simmer for 2-3 minutes.

Just before serving, add the spinach balls to the gravy and let it simmer for another 2-3 minutes.

Serve hot with rice or naan.

Enjoy your delicious palak kofta!

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