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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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Soft Dahi Vada special recipe

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 Soft Dahi Vada Special Recipe



Dahi vada, also known as dahi bhalla, is a popular Indian dish that consists of deep-fried lentil dumplings (vadas) served with yogurt (dahi) and various chutneys and spices. It is a common street food and is also prepared during festivals and special occasions in many Indian households.

The vadas are made by soaking skinned and split black lentils (urad dal) in water for a few hours and then grinding them into a smooth paste. The batter is seasoned with spices such as cumin, salt, and ginger. Small portions of the batter are deep-fried until golden brown and crispy.






  Recipe For Dahi Vada:

Ingredients: 

For vadas:1 cup skinned and split black lentils (urad dal)
1 teaspoon ginger paste
1 teaspoon cumin seeds
Salt to taste
Oil for deep frying

For serving:

2 cups plain yogurt (curd)
Tamarind chutney
Mint-coriander chutney
Roasted cumin powder
Red chili powder
Chaat masala
Chopped coriander leaves for garnish

Instructions:

  1. Wash the urad dal and soak it in water for about 4-5 hours or overnight. This helps soften the lentils and makes it easier to grind.
  2. Drain the soaked dal and grind it into a smooth paste using a blender or a food processor. Add a little water if needed. The batter should be thick, but not too runny.
  3. Transfer the batter to a bowl and add ginger paste, cumin seeds, and salt. Mix well to incorporate the spices.
  4. Heat oil in a deep pan or kadai for deep frying.
  5. Wet your hands with water and take a small portion of the batter. Flatten it slightly and make a hole in the center to form a vada shape. You can also use an optional vada maker or a spoon to shape the vadas.
  6. Carefully drop the vadas into the hot oil and fry them on medium heat until they turn golden brown and crispy. Make sure to fry them in batches to avoid overcrowding the pan
  7. Once the vadas are fried, remove them from the oil and drain excess oil on a kitchen paper towel
  8. Meanwhile, prepare a bowl of water and soak the fried vadas in it for about 15-20 minutes. This helps to make them soft and spongy.
  9. While the vadas are soaking, whisk the plain yogurt in a separate bowl until smooth. Add a little water to adjust the consistency if desired.
  10. Squeeze the soaked vadas gently to remove excess water and transfer them to a serving dish.
  11. Pour the beaten yogurt over the vadas, ensuring they are well coated. You can adjust the quantity of yogurt according to your preference.
  12. Drizzle tamarind chutney and mint-coriander chutney over the yogurt-covered vadas.
  13. Sprinkle roasted cumin powder, red chili powder, and chaat masala on top for added flavor.
  14. Garnish with chopped coriander leaves.
  15. Serve the dahi vadas chilled as a snack or appetizer.
Enjoy your delicious homemade dahi vadas

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