STREET STYLE CHHOLE

INGREDIENTS-

• Chickpeas- 200 gms or 2 cups (soaked for 6-8 hrs)
• Onion- 1 cup (chopped)
• Tomato- 1/2 cup (chopped)
• Ginger Garlic Paste- 1 tbsp
• Ginger- 2 tsp (chopped)
• Green Chilies- 2 tsp (chopped)
• Coriander Leaves- for garnish (chopped)
• Coriander Powder- 2 tbsp
• Turmeric Powder- 1/2 tsp
• Red Chili Powder- 1 tsp
• Cumin Powder- 1 tsp (roasted)
• Garam Masala Powder- 1 tsp
• Chaat Masala- 2 tsp
• Salt- to taste
• Lemon Juice- 2 lemons
• Baking Soda- a pinch
• Baking Powder- a pinch

METHOD-

• Take a pressure cooker, put water and the soaked chickpeas. Now add baking soda, baking powder, salt and turmeric powder. Cook until 3-4 whistles.
• Now open the lid and add 3/4th cup of chopped onions, tomatoes, ginger garlic paste, coriander powder, red chili powder and mix well. Cook for 10 - 15 mins on low flame.
• Keep stirring occasionally till water is absorbed and the mixture becomes thick in consistency.
• Put of the flame and add lemon juice, garam masala and mix well.
• Take a serving bowl, put the Chhole and garnish with chopped onion, green chilies, coriander leaves, roasted cumin powder and chaat masala.
• Your street style chhole is ready. Serve with tawa kulchhe or paranthas.

You can find the tawa kulcha recipe at- 

http://fromthekitchenz.blogspot.in/2012/11/tawa-kulchha.html

FRUITY POCKETS

INGREDIENTS-

• All purpose flour: 1 cup
• Butter: 3-4 tbsp (melted)
• Milk: 1/4th cup
• Salt: a pinch
• Apple, Pear and Pineapple: 1 cup (diced)
• Sugar: 2-3 tbsp
• Raisins: 4-5 
• Cinnamon powder: 1/2 tsp
• Lemon Juice: optional
• Coconut: for garnish (grated)
• Oil: for frying

METHOD-

• Firstly, put the maida (all purpose flour) in a bowl and add 2 tbsp of melted butter. Sprinkle salt and mix thoroughly.
• Now, with the help of milk make a soft dough out of it. Keep the dough aside for 10-15 minutes.
• Heat a pan and add butter to it.
• Next, saute all the diced fruits in it.
• Once the fruits are a little soft, add 1 tbsp of sugar and mix well.
• After that, add raisins and cinnamon powder. You can also add lemon juice (this is optional and is required to make the fruity mix a bit tangy. However, if the fruits are already on the sour side, do not add lemon juice).
• Cook the fruity mix till it gets all soft and coated with sugar.
• Let the mix cool down for some time.
• Now, take the dough and spread it into a thin sheet using a rolling pin.
• With the help of a cookie cutter, cut it into small rectangles (or any other shape you like).
• Spread the fruity mix on one rectangle sheet and cover it with another. Seal the sides with water and a fork to give a design.
• Now heat oil in a deep frying pan and deep fry the pockets.
• Once they are done, spread some caramelized sugar syrup on top and sprinkle grated coconut on top.
• The fruity pockets are ready!!