Bihari style Kale chole|Mazeidar Kale chole|step by step| Kale Chane |مزیدار کالے چنے بنانا بہت آسان

Ingredients Kale channe: 300gms Onions: 3medium sized Tomatoes : 3 medium sized Ginger paste: 1tsp Garlic paste: 1tsp Salt: as per taste Red chilli flakes: 1Tbsp Cumin seeds:1Tbsp Turmeric: 1tsp chat masala: chat masala Lemon: 1/2 Oil: 1/2 Cup Method Add all ingredients except chat masala & lemon with 2 cup of water & cook On Low flame for 1 to 2 hours then add oil cook on high flame until oil gets separated Now add chat masala & Lemon juice Garnish as per your desire Your yummy bihari style Kale Chane is ready to serve ENJOY!!!!! Lahori chargh    • LAHORI CHARGHA | لاہوری چرغہ بنانا بہت آسا...   Degi beef biryani    • KARACHI STYLE | DEGI BEEF BIRYANI| BAZAR J...   Bihari style kale chole    • Bihari style Kale chole|Mazeidar Kale chol...   mazedar shami kabab    • How to make perfect Shami kabab| beef sham...   Karachi theela style mice burger    • KARACHI | SPECIAL | MINCE | CHEESE |BURGER...   hyderabadi machli Ka Salan    • Hyderabadi Machli ka Salan | Fish Curry |M...   boneless mutton curry    • How to make | Boneless Mutton Curry | mutt...   Ajmer Ka Degi Qorma    • How To Make Ajmeer ka Special Degi Qorma (...   hare masale Ka gosht    • How to make perfect Haree masale ka Gosht|...   pasandey    • #how To Make Pasindey (#eid #special )   bihari kabab    • How To Make Bihari Kabab   kabuli pulao    • How To Make perfect Kabuli Pulao   nihari    • How To Make Nihari (just 5 Spices)   kalegi masala    • How To Make perfect  Kaleji Masala (Eid Sp...   chicken kancha biryani    • How To Make Karachi ki intihai gher maroof...   chicken karhai    • How to make | Khizran Special Chicken karh...   Palak gosht    • How To Make Palak Gosht   stew Keema    • How to make perfect Stew Qeema   pakora curry    • How To Make Mazeidar Pakora Curry 😋😋😋   dilli Ka degi Allo gosht    • HOW TO MAKE |DILLI KA MASHHOOR DEGHI ALOO ...   Sindhi biryani    • How to make mazeidar  Sindhi biryani 😋😋😋😋   The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 7500-year-old remains have been found in the Middle East. Chana masala literally 'mix-spiced small-chickpeas'), also known as channay, chole masala, chhole masala, chole or chholay , is a dish originating from the Indian subcontinent. The main ingredient is a variety of chickpea called chana (चना) or kala chana . They are half the diameter of typical chickpeas with a stronger flavour and firmer texture even after being cooked. Chole is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as kabuli chana (काबुली चना) in Hindustani. Chana masala is fairly dry and spicy with a sour citrus note (the flavor usually comes from coriander and onion). Chana are usually replaced by chole in most restaurants,and both versions are widely sold as snack food and street food in the Indian subcontinent. Along with chickpeas, the ingredients of chana masala typically include onion, chopped tomatoes, ghee, cumin, turmeric, coriander powder, garlic, chillies, ginger, amchoor or lemon juice, and garam masala. In India, it is sold by street vendors and restaurants, and may be eaten with puri. Aloo chole is a Pakistani variation of chana masala made with potatoes or chickpeas. In Lahore, a variation of the dish called murgh cholay is used. Chickpea butternut tagine is a variation from Moroccan cuisine made with spices and roasted squash. The dish is served over hot steamed or flavoured couscous. Chole bhature (Hindi: छोले भटूरे) is a food dish originating from northern India. However, in India, Delhi Chole Bhature is very popular. it is a combination of chana masala (spicy white chickpeas) and bhatura/Puri, a fried bread made from maida.The origin of dish lies in Eastern Uttar Pradesh.The dish is also very popular in Pakistan as a breakfast meal. Chhole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi. It can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or achaar. Halwa Puri (Hindi: हलवा पूरी) is a similar dish which is served during Navratri festival in Hindu households.However, this dish consists of poori instead of Bhature bread with Bengal Gram bhaaji along with halwa or Laapsi. It is notably popular in Pakistani, Indian and Bangladeshi cuisine. The food originated in the Northern regions of the Indian subcontinent, mainly in Uttar Pradesh. The dish is also popular in the Terai region of lowland Nepal, especially in the Madheshi community. It is served as prasada by Hindus and Sikhs in the Indian states of Uttar Pradesh, Haryana, Punjab, Jammu, Himachal Pradesh, Uttarakhand, Bihar, and Madhya Pradesh. Halwa Poori is eaten at all times, but it is usually a part of breakfast and brunch. In Pakistan having Nihari and Halwa Poori in breakfast is famous among the people in Lahore and Karachi. Masaledar kale Chane ki chaat banane ka naya tareqa Kale Chane banain hamare andaz main How to Make chana, Kale Chane ki chat, chana chat recipie urdu/ Hindi, delicious chat recipie, chana chat