Скачать или смотреть Veg Kale Channa Ke Galauti kebab with warqi parantha!!!

Channa Mixture:-

Black chickpea/kaale channe: 1.5 cups (soaked overnight)
Ginger: 1 inch (thinly sliced)
Salt: to taste
Curd/dahi: 1/2 cup
Onion: 1 medium
Green chilli: 2
Ginger garlic paste: 2 tbsp
Fresh coriander: 1/2 cup
Red chilli powder: 1 tsp
Coriander powder: 1.5 tsp
Garam masala: 3/4 tsp
Cumin powder: 1/2 tsp
Black pepper: 1/2 tsp
Chaat masala: 1 tsp
Cardamom powder: 1/4 tsp

-Add the soaked Channa in a pressure cooker, along with the soaking water plus 1/2 cup regular water.
-add ginger juliennes and salt. Put the lid on, place on high heat till 1 whistle. Reduce the heat to low and let it cook for 1 hour.
-after an hour open the pressure cooker and reduce the remaining water on high heat till they are dry.
-once cooled, add the cooked Channa into a blender, along with the curd in batches and blend till completely smooth (add or reduce Dahi according to the thickness of the mix).
-add the smooth channa mixture to a bowl. Add chopped onions, green chillis and fresh coriander, along with ginger garlic paste and the dry spice powders.
-mix everything together properly, if the mixture seems too lose, add 1-2 tbsp of maida. Once mixed let it rest in the refrigerator.
-Once the mixture is cool, shape the kebabs with moist hands to avoid sticking.
-Heat a flat tawa on medium, add generous amount of ghee (you can use oil as well).
-place the kebabs in a circle. Cook for 2-3 minutes and flip very carefully (they are delicate).
-Add some more ghee if required, cook for 2-3 more minutes and remove it from the pan once browned perfectly.

Warqi Parantha:-

Flour/maida: 2 cups
Sugar: 2 tsp
Salt: 1 tsp
Milk: 1/4 cup
Water: 1/2 cup
Oil: 2 tbsp

-add everything in a bowl mix together and then knead for 6-7 minutes till a smooth and soft dough forms. Let it rest for 30-50 minutes.
-divide it into 4 parts, shape them in a ball and rest for another 15 minutes, oiled.
-using generous amount of oil, spread or roll out the dough ball. Slap the dough as shown or stretch out with your hands till it is thin and transparent.
-add ghee, spread it evenly. Pull it from one corner and scrunch it together to form lachas.
-roll the scrunched string into a dough ball, which looks like a rose.
-rest for 5 minutes and roll it out into a thin parantha. Heat an iron tawa on medium low heat.
-slap on the parantha, cook for 2 minutes on each side, lather generously with ghee or oil on both sides and cook till golden brown and crispy.
-crush the parantha while hot to reveal the layers and serve with hot kebabs, sliced onions and green chutney.

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