Punjabi chholle with naan

Name: Punjabi chholle with naan
Total time: 7200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: For Punjabi chholle; 1/2 kg white chana/chickpeas; 1 green amla/gooseberry; 1/2 teaspoon asafetida/hing; 4 finely sliced onions; 10-12 pieces garlic; 1 teaspoon turmeric powder; 1/2 inch ginger piece chopped; 2 teaspoon kasoori methi; 4 tomatoes; 4 green chillies; 1 teaspoon cumin seeds; 2 teaspoons dry coriander powder; 1/2 teaspoon red chilli powder; to taste Salt according; 2 tablespoons oil; For naan; As needed Chopped coriander leaves for garnishing; 2 cup refined flour; 1 teaspoon Baking powder; to taste Salt according; 1/2 teaspoon sugar; 1 table spoon oil; 1 cup milk

Dr. Sharda Sharma @cook_12541256

Chandigarh

#56bhog
Post43

Dr. Sharda Sharma @cook_12541256

Chandigarh

#56bhog
Post43

Saved

Ingredients

2 hours

6 servings

For Punjabi chholle
1/2 kgwhite chana/chickpeas
1green amla/gooseberry
1/2 teaspoonasafetida/hing
4finely sliced onions
10-12 piecesgarlic
1 teaspoonturmeric powder
1/2 inchginger piece chopped
2 teaspoonkasoori methi
4tomatoes
4green chillies
1 teaspooncumin seeds
2 teaspoonsdry coriander powder
1/2 teaspoonred chilli powder
to tasteSalt according
2 tablespoonsoil
For naan
As neededChopped coriander leaves for garnishing
2 cuprefined flour
1 teaspoonBaking powder
to tasteSalt according
1/2 teaspoonsugar
1 table spoonoil
1 cupmilk

Saved

Steps

2 hours

1

Apake the chickpeas in water for 5 to 6 hours, add salt in it.
2

Add 1/2 teaspoon turmeric powder, sliced gooseberry and asafetida in it and boil for 2 hours. Remove the all gooseberry pieces from boiled chickpeas.
3

Make paste of tomatoes and green chillies.
4

Take a pan and heat oil in it and add cumin seeds, garlic and ginger and saute, then add sliced onions and let them change colour to light pink.
5

Now add rest of turmeric powder, red chilli powder, salt and saute. Add tomato green chilli paste in it and saute for 1 min. Put dry coriander powder. Add this to boiled chickpeas and let it cool for 5 mins again.
6

Add kasoori methi and garnish with coriander leaves.
7

Take a mixing bowl and add refined flour, salt, sugar, baking powder, oil and Knead with leuk warm milk. Cover with cling sheet and keep it for 5 to 6 hours.
8

Roll naans with rolling pin and bake in preheated oven on 160° and make naans. Serve with punjabi chholle