BAGEL & PINDI-CHOLE HUMMUS WITH PICKLED ONION RECIPE

Bagel is a bread Roll traditionally made with yeasted wheat dough that is shaped by hand into a ring, briefly boiled in water, and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior.
Hummus is a spread made from cooked, mashed Chickpeas blended with tahini, lemon juice, and garlic. The standard garnish includes olive oil, a few whole chickpeas, parsley, and paprika. Here, Pindi Chole Masala is used to flavour the Hummus.
Pickled onions are a food item consisting of onions pickled in a solution of vinegar and salt, often with other preservatives and flavourings.

Here, a Bagel is sliced and creamy but Spicy, Pindi Chole Hummus has been spread. Later it is topped with pungent pickled Onion & aromatic tempering.

Ingredients
For Pickled Onion:
Vinegar - 1.5 cup
Water - 1/2 cup
Salt - 1 tablespoon
Sugar - 4 tablespoon
Beetroot - 1 cup ( diced)
Green Chilli - 3
Onion - 1 (large) ( can add more)
Butter Paper - to cover the pickle

For Bagel:
Warm Water - 154 ml
Yeast - 1 teaspoon
Sugar - 2.25 teaspoon
Bread flour - 2.5 cup
Salt - 1/2 teaspoon
Oil - 2 tablespoon ( for greasing the dough, Baking Pan)
Water - to boil Bagel
Milk - 1 tablespoon

For Everything but Bagel seasoning:
Dry Garlic Flakes - 2 tablespoon
Dry Onion Flakes - 2.5 tablespoon
White Sesame Seeds - 1.5 tablespoon
Black Sesame Seeds - 1 tablespoon
Poppy Seeds - 1 tablespoon
Carom Seeds - 1 tablespoon

0:00 Intro
0:10 Pickled Onion
1:30 Bagel
5:44 Pindi Chole Masala
6:24 Hummus
6:58 Pindi Chole Hummus
7:30 Tempering
8:08 Assembly
8:44 Outro
Salt Flakes - 1/2 tablespoon

For Pindi Chole Masala:
Black Salt - 1/2 teaspoon
Pepper Powder - 1/2 teaspoon
Tumeric Powder - 1/2 teaspoon
Garam Masala Powder - 1/2 teaspoon
Roasted Cumin Powder - 1 teaspoon
Coriander Powder - 1/2 teaspoon
Samosa Chutney - 3 tablespoon
Aamchur Powder - 1 teaspoon
Red Chilli Powder - 1 teaspoon

For Hummus:
Boiled Chickpea - 1 can - 400 grams
Salt - 1/2 teaspoon
Olive Oil - 3 tablespoon

For Tempering:
Oil - 2.5 tablespoon (Instead Ghee can be used or Mix of Oil & Ghee)
Carom Seeds/Ajwain - 1 teaspoon
Ginger - 2 inch
Dry Pomegranate Seed Powder - 1 teaspoon
Garlic - 3 cloves
Green Chilli - 1
Red Chilli flakes - 1/2 teaspoon
Kasuri Methi - 1/2 teaspoon

Samosa Chutney:    • SAMOSA CHUTNEY RECIPE