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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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Papad Roll Recipe

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Papad Roll Recipe





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Papad roll is a popular Indian snack that is made by rolling a filling of spiced potatoes, paneer (Indian cottage cheese), and other ingredients in a papad (a thin and crispy Indian flatbread made from lentil flour). The rolled papad is then deep-fried until crispy and golden brown. Papad rolls are typically served hot and crispy, and are often accompanied by chutneys or sauces for dipping. They are a popular appetizer or snack in India and are enjoyed by people of all ages.

Here's a recipe for making papad rolls:


Ingredients

- 6 papads (any flavor)

- 1 cup boiled and mashed potatoes

- 1/2 cup grated paneer (Indian cottage cheese)

- 1/4 cup chopped onion

- 1/4 cup chopped coriander leaves

- 1 tsp cumin powder

- 1 tsp coriander powder

- 1/2 tsp garam masala powder

- 1/2 tsp red chili powder

- Salt to taste

- Oil for frying


Instructions:

1. Take a mixing bowl and add mashed potatoes, grated paneer, chopped onion, coriander leaves, cumin powder, coriander powder, garam masala powder, red chili powder, and salt. Mix well.

2. Take one papad at a time and dip it in water for 5-10 seconds.

3. Place the wet papad on a plate and put 1-2 tbsp of the potato-paneer mixture on one side of the papad.

4. Roll the papad tightly and secure the ends with a toothpick.

5. Heat oil in a pan and deep fry the papad rolls until they turn golden brown.

6. Remove the toothpicks from the rolls and serve hot with tomato sauce or mint chutney.


Your crispy and delicious papad rolls are ready to serve! Enjoy!

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