Mālamaʻo Matar Kulcha | ʻO ka papa ʻaina keʻokeʻo ʻo Chane Ke Chole Keʻano | ʻO ka meaʻai ʻo Kulcha Chole

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ʻO Matar kulcha kahi meaʻai alanui nui e hele mai ana mai Delhi a kaulana pū ʻia ma Amritsar. Hana ʻia ke kulcha chole me ka chana keʻokeʻo i kuke ʻia a i ʻole ka matar keʻokeʻo me ka piha o nā mea ʻala, ʻakaʻakai a me nā ʻōmato. Hāʻawi ʻia ka chane ke chole keʻokeʻo me nā kulchas wela ma nā alanui o Delhi.

ʻO Kulcha chole kahi ipu ʻaoʻao mānoanoa me ka paʻi o ka tamarind chutney e hāʻawi iā ia i kahi mea ʻono, a hana nā ʻaka i mea ʻono a ʻono hoʻi e ʻai. ʻOiai he ipu mānoanoa a semi-paʻa hoʻi ia, hiki ke ʻai ʻia e like me ka cha-licking chole chaat.

Maʻalahi ka hoʻomākaukau o ka matcha kulcha, ʻoiai e pili wale ana i ka kuke ʻana i ka chana keʻokeʻo a me ka hoʻohui ʻana i nā masala India. Hāʻawi pinepine ʻia ka chane ke chole keʻokeʻo me nā kulchas ma North India. ʻIke ʻia nā kulchas i nā pūʻulu mākaukau a pono e wela wale.

Aia ma lalo kahi papa kuhikuhi wikiō a me ke kaʻina hana i ka ʻanuʻu me nā kiʻi e hoʻomākaukau ai i ka matar kulcha ono.

KILL KULCHA VIDEO RecIPE

Nūhou Na: Priyanka Tyagi

nā makana maikaʻi loa no nā kaikamahine ʻōpio

ʻAno moʻo: ʻAi ʻaoʻao

Lawelawe: 4

• Māka keʻokeʻo (chana keʻokeʻo) - 1½ kīʻaha

  
  
  

  ʻO ka paʻakai e ʻono

  Kashmiri chilli pauka - ¾th tsp

  ʻO ka pauka Jeera - ½ tsp

  ʻO ka amchur pauka - pth tsp

  ʻO ka pepa pepa hou - kahi pinch

  ʻO Tamarind chutney - 4 tbsp

  Onions (ʻokiʻoki) - 2

  ʻO Tomato (ʻokiʻoki) - 2

  ʻO ka paʻakai paʻakai - 1½ tsp

  ʻO ka wai Lemon - 2 tbsp

  ʻO Coriander lau (ʻoki liʻiliʻi) + no ka hoʻonani ʻana

  ʻO chilli ʻōmaʻomaʻo (split) - no ka hoʻonani ʻana

  Ka wai - 2 mau kīʻaha + no ka pulu

  yoga no ka poho kaumaha me nā kiʻi

• 1. Lawe i ka moena keʻokeʻo i loko o kahi pola.

  2. Hoʻomaʻu iā ia no 5-6 mau hola a kuke i ka paila iā ia a ʻehā a ʻehā mau ʻoki a lawe i ka chana i hoʻolapalapa ʻia i loko o kahi pola.

  3. Hoʻohui i ka paʻakai i ka ʻono.

  4. Hoʻohui i ka paukū chilli kashmiri.

  ʻo wai ka ʻaila lauoho ʻoi aku ka maikaʻi no ka lauoho lauoho

  5. Hoʻohui i ka pauka jeera a me ka pauka amchur.

  6. A laila, e hoʻohui i kahi pinch o ka pepa hou i hou ʻia.

  7. Hoʻohui i 4 punetēpō o ka chutney tamarind.

  8. A laila, hoʻohui i nā ʻakaʻoki a me nā kōmato.

  9. E hoʻomoʻi i ka paʻakai pōhaku a me ka wai lemon.

  10. Hui pono.

  11. E hoʻonani iā ​​ia me nā lau coriander a hoʻokaʻawale i ka chilli ʻōmaʻomaʻo.

  12. E lawelawe iā ia me nā kulchas wela.

• 1. Hiki iā ʻoe ke hoʻohana i ka jaljeera chutney ma kahi o ka tamarind chutney.
• 2. Hiki iā ʻoe ke hoʻohui i ka chutney tamarind ma luna ma ke ʻano he kāhiko.
• 3. Hiki ke ʻai ʻia ke kulcha chole e like me ke chole chaat.

• Ka lawelawe ʻana i ka nui - 1 kīʻaha
• Kalepona - 219.4 cal
• Momona - 5.6 g
• Protein - 7.6 g
• Kālika - 36.8 g
• Sugar - 0,1 g
• Puluniu - 7.6 g

STEP BY STEP - HOW TO MAKE MATAR KULCHA

1. Lawe i ka moena keʻokeʻo i loko o kahi pola.

2. Hoʻomaʻu iā ia no 5-6 mau hola a kuke i ka paila iā ia a ʻehā a ʻehā mau ʻoki a lawe i ka chana i hoʻolapalapa ʻia i loko o kahi pola.

3. Hoʻohui i ka paʻakai i ka ʻono.

4. Hoʻohui i ka paukū chilli kashmiri.

lapaʻau home no nā hōʻailona pimples

5. Hoʻohui i ka pauka jeera a me ka pauka amchur.

6. A laila, e hoʻohui i kahi pinch o ka pepa hou i hou ʻia.

7. Hoʻohui i 4 punetēpō o ka chutney tamarind.

8. A laila, hoʻohui i nā ʻakaʻoki a me nā kōmato.

9. E hoʻomoʻi i ka paʻakai pōhaku a me ka wai lemon.

10. Hui pono.

11. E hoʻonani iā ​​ia me nā lau coriander a hoʻokaʻawale i ka chilli ʻōmaʻomaʻo.

12. E lawelawe iā ia me nā kulchas wela.

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