U need : For Khulchas:
semolina(sooji):1/2 cup
wheat flour: 1 cup
white flour: 1 cup
sugar: 1 tsp
salt: to taste
baking powder: 1/2 tsp
water to knead.
For Amritsari channa:
chick peas( chola): 1 cup bay leaf: 1
big cardamom: 1 kashmiri chilli powder: 1/2 tsp
small green cadamom: 2 dhaniya jeera powder: 1 tsp
cinnamon stick" 2 chola masala: 1 tsp
cloves: 2 chat masala: 1 tsp
cooking soda: 1/2 tsp oil: 2 tablsp
salt to taste coriander leaves: 2 tsp
lemon slices: 4 ginger julliene: 2 tsp
green chillies slit: 2 tomato puree: 2 tsp
Method: Khulchas
In a small bowl soak the semolina with sugar and 1/2 cup water for 10 mins.
In another bowl mix together the flours,baking powder and salt. Pour the soaked semolina mix and knead to a soft but firm dough.Cover and rest for 1 hr.
Heat a tava.
Knead the dough once again.Take a medium size piece and roll to a semi thick circular using rolling pin and some wheat flour.Dust off the excess flour. Put the khlcha on the tava and cook well on both sides till light brown specs appear. Add a little butter ,flip on both sides and serve hot with amritsari channa.
Amritsari channa:
Soak chik peas over night with the cooking soda. Next day wash well and put in the pressure cooker along with cardamoms,cloves and cinnamon.
Cook well till the chola is soft and well cooked.
In a kadai add the oil.Once the oil is heated add the bay leaf and 1 tsp ginger julliene. Saute. Add tomato puree and stir further.Add chilli powder,dhaniyajeera powder,chola masala and chat masala.Continue stirring.
Add the cooked chola along with the chola stock.Add salt.Simmer till the chola becomes semi thick gravy. the gravy should semi thick.
Garnish with ginger julliene ,slit green chillies , lemon pieces and coriander leaves and serve hot as an accompaniment to khulchas.
Bon Apetite!!!!!!!!!!!!!!!!!!!
semolina(sooji):1/2 cup
wheat flour: 1 cup
white flour: 1 cup
sugar: 1 tsp
salt: to taste
baking powder: 1/2 tsp
water to knead.
For Amritsari channa:
chick peas( chola): 1 cup bay leaf: 1
big cardamom: 1 kashmiri chilli powder: 1/2 tsp
small green cadamom: 2 dhaniya jeera powder: 1 tsp
cinnamon stick" 2 chola masala: 1 tsp
cloves: 2 chat masala: 1 tsp
cooking soda: 1/2 tsp oil: 2 tablsp
salt to taste coriander leaves: 2 tsp
lemon slices: 4 ginger julliene: 2 tsp
green chillies slit: 2 tomato puree: 2 tsp
Method: Khulchas
In a small bowl soak the semolina with sugar and 1/2 cup water for 10 mins.
In another bowl mix together the flours,baking powder and salt. Pour the soaked semolina mix and knead to a soft but firm dough.Cover and rest for 1 hr.
Heat a tava.
Knead the dough once again.Take a medium size piece and roll to a semi thick circular using rolling pin and some wheat flour.Dust off the excess flour. Put the khlcha on the tava and cook well on both sides till light brown specs appear. Add a little butter ,flip on both sides and serve hot with amritsari channa.
Amritsari channa:
Soak chik peas over night with the cooking soda. Next day wash well and put in the pressure cooker along with cardamoms,cloves and cinnamon.
Cook well till the chola is soft and well cooked.
In a kadai add the oil.Once the oil is heated add the bay leaf and 1 tsp ginger julliene. Saute. Add tomato puree and stir further.Add chilli powder,dhaniyajeera powder,chola masala and chat masala.Continue stirring.
Add the cooked chola along with the chola stock.Add salt.Simmer till the chola becomes semi thick gravy. the gravy should semi thick.
Garnish with ginger julliene ,slit green chillies , lemon pieces and coriander leaves and serve hot as an accompaniment to khulchas.
Bon Apetite!!!!!!!!!!!!!!!!!!!
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