RANG DE BASANTI CHOLA

The pearls of chickpeas , shaped into patties and finished in the amritsari masala — the rude food food of our Turbaned warriors of freedom – a saga of gallantary from the frontier province of Punjab

Preparation Time: 30 Minutes

Serves : 8

Ingredients:

3 cups KABULI CHANA / DOLLAR CHANA (soaked in water)
5 bread slices(crumbs)
2 teaspoon red chilli powder
2-3 tablespoon maida
2 teaspoon fresh ginger garlic paste
1 teaspoon amchur
2 teaspoon garam masala
salt as per taste
4 cups water.
½ tea spoon of sweet kewda / kewda essence

For filling / Stuffing – optional :
3 tbsp pudina(chopped)
1 small onion(chopped)
some grated cheese
2 green chillies(chopped)

Method:

1. Wash dal . Pressure cook dal alongwith ginger garlic paste and salt with water
after 1 whistle cook on low flame for 15 mins then remove from fire
2. Mash dal with karchi and put bread crumbs and masalas and bind together. Keep Aside
3. Mix all ingredients of filling
4. Make balls of dal paste and then flatten. Put filling inside and again form a ball.
5. While frying roll in maida poder and then deep fry

Best served with pudina, sonth chutney.

(Courtesy- Regional Executive chef Aman Tandon from The Pride Hotel, Ahmedabad)

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