Punjabi chholle with naan.
You can cook Punjabi chholle with naan using 24 ingredients and 8 steps. Here is how you cook it.
Ingredients of Punjabi chholle with naan
- Prepare of For Punjabi chholle.
- It's 1/2 kg of white chana/chickpeas.
- It's 1 of green amla/gooseberry.
- Prepare 1/2 teaspoon of asafetida/hing.
- It's 4 of finely sliced onions.
- It's 10-12 pieces of garlic.
- It's 1 teaspoon of turmeric powder.
- You need 1/2 inch of ginger piece chopped.
- You need 2 teaspoon of kasoori methi.
- Prepare 4 of tomatoes.
- You need 4 of green chillies.
- It's 1 teaspoon of cumin seeds.
- You need 2 teaspoons of dry coriander powder.
- It's 1/2 teaspoon of red chilli powder.
- Prepare to taste of Salt according.
- It's 2 tablespoons of oil.
- It's of For naan.
- It's As needed of Chopped coriander leaves for garnishing.
- You need 2 cup of refined flour.
- It's 1 teaspoon of Baking powder.
- You need to taste of Salt according.
- It's 1/2 teaspoon of sugar.
- You need 1 table spoon of oil.
- You need 1 cup of milk.
Punjabi chholle with naan instructions
- Apake the chickpeas in water for 5 to 6 hours, add salt in it..
- 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..
- Make paste of tomatoes and green chillies..
- 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..
- 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..
- Add kasoori methi and garnish with coriander leaves..
- 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..
- Roll naans with rolling pin and bake in preheated oven on 160° and make naans. Serve with punjabi chholle.
