PINDI CHOLE

Onion                              200 G                                                                                                

Ginger paste                25 G

Garlic paste                 25 G

Anardana powder      2 tsp                                                                                              

Amchur Powder          2 tsp                                                                                              

Tea bags                         3  G  

Kabuli Chana                100                                                                                                

Chole Masala              1 tbsp                                                                                            

Tomatoes                       200 G                                                                                                

Salt                                  As required                                                                                

Oil                                    80 G

Red Chilli powder      1 tbsp                                                                                            

Turmeric powder       2 tsp                                                                                              

Corainder powder    2 tbsp                                                                                            

Jeera powder               1 tbsp                                                                                            

Chop Corainder         30 G

Whole red chillies    10 G

Jeera                               10 G

Methi dana                     5   G

Corainder seeds        10 G

Cloves                            10 G

Cinamon                         10 G

PROCEDURE

1)    Soak Kabuli chana overnight. Boil the chana along with tea bags and potli of cloves, cinnamon, bay leaves and coriander seeds.

2)    Heat oil in handi, add chop onions and cook till it turns golden brown color.

3)    Add ginger garlic paste.

4)    Add powdered masalas, anardana powder, chole masala and cook it for sometime

5)    Now add chop tomatoes and cook it.

6)    Now add boiled chana and along with water.

7)    Garnish with onion rings and chop corainder

HARA BHARA KABAB

                                                                                                                    COST

Potatoes   150 g                                                                   

Spinach        1 Bunch                                                     

Peas                80 g

Ginger           25 g

Green chillies    10 g 

Cornflour/Besan    40 g 

Fresh coriander        25 g

Chaat Masala          To sprinkle                             

Salt                                  To Taste                                  

Oil                                    Deep fry

PROCEDURE          

                                                                                                                                                   

1.     Blanch spinach and green peas.

2.     Chop the spinach finely. Boil Potatoes also and mash it. 

3.     In bowl mix mash potatoes, chop spinach and green peas. Add salt, chop ginger, chop green chillies and cornflour / besan,  make small tikki and deep fry. 

4.     Sprinkle chaat masala on the top before serving hot.

                                                            GARNISHING