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Feb 10

Pindi Chhole on mini Laccha Parathas

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I have been making Chhole since years and they always turn out wonderful. Spicy, tangy and I thought it can’t get better than this.

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Well it just did. I recently read an article how dried lentils like chickpeas, rajma , beans, etc don’t need to be soaked before cooking. So went ahead and straight away put it in the cooker. This time I added a tea bag which again I had never done before. The colour was superb thanks to the chai affects. And the flavour of the chhole was superb.

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Didn’t want to deep fry Bhaturas, so made Laccha parathas to go with it. I have used my friend Nidhi’s technique (http://soulandspicebox.com/lachedar-parantha/) on regular chapati dough. Some chutney and sliced onion to give it a wonderful kick.

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Ingredients

1 cup chhole

1-2 moti elaichi

1″ cinnamon

A Pinch cooking soda

1 tea bag or a pouch with dried tea leaves

1 tbsp dried anardana powder

2 chopped onions

1 chopped tomatoes

1″ minced ginger

2 chopped chillies

1 tbsp dhania powder

1/2 tsp chilli powder

1/4 tsp garam masala

1-2 tsp chhole masala

Salt

Coriander for garnish

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1) Put the chhole in the cooker with elaichi, cinnamon, tea bag and cooking soda. Keep for 30-35 mins on low gas after 1st whistle

2) heat oil in a heavy bottomed pan. Add the onions and let it sweat out

3) add the anardana powder and cook till onions are brown

4) add the chopped tomatoes, ginger and green chilli. Mix well

5) add the dry masala powders and salt and cook the tomatoes till it leaves oil

6) add the chhole and water and cook it on low for 20-30 mins till the water dries out a little

7) garnish with coriander

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LACCHA PARATHA

1) Take one ball of dough and dust it in the dry flour. Flatten it slightly with your fingers and use a rolling pin to flatten it out into a disk like shape. If the dough gets sticky, you can dust it with more dry flour while rolling it out.

2) Apply a coating of ghee on the parantha and sprinkle some dry flour on top.

3) Pick up one edge of the parantha and start making small pleats. (Like sari pleats). Keep pleating till you reach the end.

4) dust it with some flour. Use a rolling pin to start rolling it again into a disk like shape.

5) Once it is rolled out, put it on a non stick tawa and let it cook for 2-3 minutes on one side.

6) Then turn the parantha and apply ghee on the cooked side.

7) After 2-3 minutes the other side would also be cooked . Turn the parantha again and apply ghee to the other side as well.

8) Flip a few times till the parantha is evenly browned.

  • Neha

    Hey i wanna try ur brownie recipe but we don’t use eggs. Can u help me with any replacements n ur recipe for eggless ?