Recipe of Perfect Chana Chola, omellete and paratha

Chana Chola, omellete and paratha Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

.protein Chana Dal Daliya, Paratha, halwa, omelette and tikki Today I made omelette and squared paratha which is very easy ,common, healthy ,tasty and traditional Punjabi breakfast.

Here is the best “Chana Chola, omellete and paratha” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Chana Chola, omellete and paratha

1. You need 1 cups of Chickpeas/Chole:.
2. You need 5-6 of Cardamom.
3. Make ready 4-5 of Black peppercorn.
4. Make ready 2 of tez pat.
5. Make ready 2 of Cinnamon sticks:.
6. Make ready 2 of Tea bags.
7. You need to taste of Salt.
8. Make ready 5 cups of Water.
9. You need of Onion: 3/4 cup, grated or pureed [from 2 small onions].
10. Make ready of Tomatoes: 2.5 cups puree [from 4 medium tomatoes].
11. Prepare 3-4 of Cloves.
12. Make ready 2 teaspoon of Ginger-garlic paste.
13. Make ready 3 teaspoon of Chole Masala.
14. Make ready 3/4 teaspoon of Cumin powder.
15. Take 1/2 teaspoon of Paprika powder.
16. Make ready of Red chilli powder: 1/2 teaspoon or to taste.
17. It’s to taste of Salt.

Chana Masala with Paratha, Indian Dish.Indian Chana Masala and Parotta - Homemade parotta (Indian bread) served with delicious Indian chana masala.Full nutritional breakdown of the calories in Chola (Chana Masala) based on the calories and nutrition in each ingredient, including Olive Oil, Chick Peas, Red Ripe Tomatoes, Ginger Root and the other ingredients in this recipe.Calories per serving of Chola (Chana Masala).

Chana Chola, omellete and paratha instructions

1. Soak the chickpeas overnight in enough water to cover them. I soaked a little more than 2 cups and in the morning I had around 5.5 cups of it! Drain the water in which you had soaked the chickpeas..
2. In a pressure cooker add the soaked and drained chickpeas, around 5 cups water, 2 tea bags, bay leaves, cardamom, cinnamon stick and some salt. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes. Remove the cooker from heat and allow it to cool down. Once the steam is gone, open the cooker and check the chickpeas. You should be able to press them easily with your fingers..
3. Here, you can also remove the bay leaves, cinnamon stick etc. from the chickpeas if you don’t want them in the curry..
4. In a wok, heat 2 tsp of oil. Once hot, add cloves and grated onions. Fry the onions till the raw smell goes away and they are light golden brown in colour..
5. Now add the tomato puree, stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent splash all around. This step in my opinion is very important. The tomatoes need to be cooked really well till the raw smell goes away completely. So have patience and let them cook for around 15 minutes..
6. Add the chole masala, red chilli powder, paprika powder, cumin powder, salt and mix for a 1-2 minutes..
7. Drain the the chickpeas and add them to the tomato-onion mixture, stir till all the chickpeas are coated with spices, around 2 minutes. Do not throw away the water once you have drained the chickpeas. We will add the same water in the gravy..
8. Add water, cover the pan and let it simmer at medium-low flame for around 30 minutes. The gravy will thicken after 30 minutes so add water accordingly. I do not like thin gravy with chole but if you do add more water than what is mentioned in the recipe..
9. After 30 minutes the gravy, chickpeas and all the spices would have mixed well together. We can now do the tempering.

To temper, heat 1 tbsp of ghee in a pan and the ginger julienne to it..

1. Fry till the juliennes are golden brown in colour but do not burn them. Add to the chole curry, mix and switch off the flame..
2. Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away..
3. .

You can stuff the paratha with potatoes, cauliflower, leafy vegetables, beetroot, and carrots. paratha's, these are a complete meal with both vitamins and proteins supplied from wheat and lentils respectively. as of now i have not shared the finally, do request you to check my other paratha recipes collection with this recipe post of dal paratha recipe. it mainly includes recipes like aloo.Masalas and PowdersThe addition of Channa Masala never fails to enhance the taste of any Chole Recipe.One can easily find Channa Masala available at the grocery stores in any locality, but the taste of the masala one.

Food & Beverage Company. whoooo lovess Paratha Omelete.share with me the pictures of paratha omeleteee and there will be a gift for the picture which is mooooost deliiiciousss.Pasandon Ka Korma, Keema Paratha and Chana Daal Halwa - Even if we have tried the most fascinating and delicious foods from around the globe, we still come back to Achari Keema Paratha اچاری قیمہ پراٹھا - Paratha's are extremely popular in Pakistan and Indai made with different stuffing.Karandi omelette is an egg omelette prepared using Thalippu karandi.This is a popular dish at my native place Theni.Thalippu karandi is a long handle iron pan we use to temper chutneys and gravies.