Recipe: at dinner Chickpea(Chole)curry and carom (ajwian) poori

Recipe: at dinner Chickpea(Chole)curry and carom (ajwian) poori Delicious, fresh and tasty.

Chickpea(Chole)curry and carom (ajwian) poori. Achari chole is a delicious Chickpea curry made using Indian pickling spices. Enjoyed it with your dahi poori. Different from the regular punjabi chhole but very tasty nevertheless.

It is one of the most tried and tested delicious chickpea curry recipe on the blog.

This Punjabi Chana Masala or Chole Masala is an authentic North Indian style Chickpea Curry made with white chickpeas, freshly powdered spices, onions, tomatoes and herbs.

Chana masala is a naturally vegan recipe with added health benefits of the chickpeas which are packed full of protein, minerals and fiber.

You can have Chickpea(Chole)curry and carom (ajwian) poori using 14 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Chickpea(Chole)curry and carom (ajwian) poori

1. You need For of ajwain poori:.

2. You need 200 gms of Wheat flour.

3. It’s 1/2 ltr of water.

4. Prepare 2 tablespoons of carom (ajwain).

5. It’s For of Chole curry:.

6. It’s As required of Soak chickpea (Chana) complete over night and In morning pressurized it properly in pressure cooker.

7. You need as required of oil.

8. Prepare As required of Prepare paste of 2 onion.

9. Prepare as required of Paste of 1 tomato.

10. It’s 2 teaspoons of Garlic ginger paste.

11. It’s 2 teaspoons of Mix homemade spices (masala).

12. Prepare 2 teaspoons of Red chilli powder.

13. It’s 1/2 of lemon juice.

14. You need as per taste of Salt.

This Punjabi Chole Masala is an authentic North Indian-style chickpea curry made from white chickpeas, freshly powdered spices, onions, tomatoes and herbs.

This is a simple yet lip-like Punjabi Chana Masala recipe that tastes fantastic.

It is one of the proven chickpea curry recipes on the blog.

If you use canned channa, making this curry is a blast.

Chickpea(Chole)curry and carom (ajwian) poori step by step

1. Take wheat flour in one big bowl..

2. Add 2 tablespoon carom (ajwain) in it.

3. Mix it well with water slowly slowly..

4. Prepare a dhough of it..

5. And keep the dhough a side for 10-15 minutes.

6. Then make small balls and roll one by one in to small round (chapati) shape..

7. And deep fry it in hot oil..

8. Now your carom (ajwain) poori is ready..

9. Chickpea (Chole) curry..

10. Take oil in pan..

11. Add onion tomato paste in it..

12. Mix it well..

13. Add ginger garlic paste in it..

14. Add homemade spices (masala) in it..

15. Red chilli powder..

16. Salt and mix it well..

17. Add 1/2 lemon juice in it and again mix it properly..

18. Let it get cooked on medium gas flame till 15 -20 minutes..

19. Now here is your chickpea(chole) is ready to serve..

I came home from a long journey on Saturday, tired and hungry and craving hot curry.

I didn't have any fresh veggies, so I used canned channa and canned tomato puree.

Main Name: Chickpea Biological Name: Cicer arietinum Hindi Name: Chana, Kabuli Chana Names in other Indian languages: Kothu kadalai (Tamil), Kadala (Malayalam), Sanagalu (Telugu), Chana (Gujarati), Chola (Bengali), Harbara (Marathi), Buta (Oriya), Chole (Punjabi), Chana sabut (Urdu) A famous Punjabi / North Indian preparation of chick peas can be enjoyed with any.

Chickpea Curry or Chana Nu Shaak.

Whenever chickpeas or chana are used for a Gujarati dish, its usually the black ones as opposed to the big white Kabuli Chana or chickpeas.