dhaba favourite..........

PINDI CHHOLE WITH ONION KULCHA
Serves 4
Bengal gram (chana kabuli) 1 cup
Split gram (channa dal) 2 tbsp
Big cardamoms (moti illaichi) 2
Onions chopped finely 2
Pomegranate seeds (anardana powder) 1 ½ tsp
Big tomato chopped finely 1
Ginger chopped finely 1”piece
Green chilli chopped finely 1
Garam masala ½ tsp
Dhania powder 1 tsp
Channa masala 1 tsp
Salt & chilli powder to taste
Soak channa and channe kid al overnight in a pressure cooker. Next morning discard water. Wash channas with fresh water and add moti illaichi and enough water to cover channas nicely.
Pressure cook all ingredients together to give one whistle. After one whistle keep it on low flame for about 20 – 25 minutes. Keep aside.
Heat 4 tbsp oil. Add onions. Sauté till transparent. Add anardana powder. Cook stirring till onions turn dark brown.
Add chopped tomatoes, ginger and green chilli. Stir fry for 3-4 minutes.
Add dhania powder, chilli powder & garam masala. Mash and stir fry tomatoes occasionally till they turn brownish in colour and oil separates.
Strain channas, reserving liquid, add to onion tomato masala. Mix well add salt. Stir fry gently for 5-7 minutes.
Add channa masala and channa liquid. Cook for 15-20 minutes on medium flame till the liquid dries up a little.
Serve garnished with onion rings, green chillies and tomato wedges.
ONION KULCHA
Plain flour 2 ½ cups
Curd ¾ cup
Salt ½ tsp
Oil 1tsp
Sugar ½ tsp
A pinch of baking powder
Luke warm water for kneading dough
Sift flour, salt and baking powder together.
Add salt sugar and oil. Rub the flour to get crumbs.
Add curd and knead smooth dough with water if required.
Cover it and keep it aside for at least for 8 hours
Onion chopped 3
Coriander seeds 1tsp
Salt & red chilli powder to taste
Green chillies chopped 2
Coriander leaves chopped 1 tsp
Kasuri methi 1tsp
Oil for sauté
In pan heat oil, add coriander seeds, when crackles add onion sauté till it turns light brown.
Add salt and chillies. Add kasuri methi mix it thoroughly. Remove from fire.
Garnish with coriander leaves.
Make 8 balls from dough. Roll out each ball into chapatti.
Place small onion filling in the centre, now join the edges and seal the kulcha. Press and again roll the kulcha even. Repeat the same with all balls.
Cook the kulcha in pre heated tandoor from both sides.
Remove the kulcha from tandoor and serve with pindi chhole.