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IMatar kulcha ukudla okuthandwa ngumgwaqo okuvela eDelhi futhi kuyaziwa nase-Amritsar. I-kulcha chole yenziwa nge-chana emhlophe ephekiwe noma nge-matar emhlophe enesisindo sonke sezinongo, u-anyanisi notamatisi. I-chane ke chole emhlophe inikezwa ngamalocha ashisayo emigwaqweni yaseDelhi.
I-Kulcha chole yisitsha esinezinongo esinezinongo esine-dash ye-tamarind chutney ukuyinikeza ukunambitheka oku-tangy, kanti u-anyanisi uyayenza ibe mnandi futhi imnandi ukuyidla. Njengoba kungukudla okujiyile futhi okuqinile, kungadliwa njengesihlalo sekholera esikhotha umunwe.
I-matar kulcha kulula ukuyilungiselela, ngoba kumane kuphekwa i-chana emhlophe nokungeza ama-masala aseNdiya. I-chane emhlophe i-chole isetshenziswa kakhulu nama-kulchas eNyakatho India. Ama-kulchas atholakala emaphaketheni enziwe ngomumo futhi adinga ukufudunyezwa nje.
Ngezansi iresiphi yevidiyo nenqubo yesinyathelo ngasinye enezithombe zokuthi ungayilungisa kanjani i-matar kulcha emnandi.
Kill KULCHA VIDEO RECIPE
UMATAR KULCHA RECIPE | I-DELHI-STYLE WHITE CHANE KE CHOLE RECIPE | UKULCHA CHOLE RECIPE | I-MATAR CHAAT RECIPE Matar Kulcha Recipe | Isitayela se-Delhi White Chane Ke Chole Recipe | I-Kulcha Chole Recipe | Isikhathi Sokulungiselela I-Matar Chaat Isikhathi Sokulungiselela Amahora Ama-6 Isikhathi Sokupheka 45M Isikhathi Esiphelele 6 Amahora Ama-45 AmaminithiIresiphi ngu: Priyanka Tyagi
Uhlobo Lokupheka: Side dish
Khonza: 4
Izithako-
I-matar emhlophe (i-chana emhlophe) - izinkomishi eziyi-1½
Usawoti ukunambitha
I-Kashmiri chilli powder - ¾th tsp
I-Jeera powder - ½ tsp
Amchur powder - ¼th tsp
Upelepele osanda kwenziwa - ingcosana
UTamarind chutney - 4 tbsp
U-anyanisi (oqoshiwe) - 2
Utamatisi (oqoshiwe) - 2
Usawoti wedwala - 1½ tsp
Ijusi lelamula - 2 tbsp
Amaqabunga e-Coriander (aqoshiwe) + wokuhlobisa
Upelepele oluhlaza (uqhekeko) - wokuhlobisa
Amanzi - 2 izinkomishi + zokucwilisa
Ungazilungiselela Kanjani-
1. Thatha umatar omhlophe endishini.
2. Yimisise amahora angu-5-6 nengcindezi ikupheke kuze kube amakhwela angama-4-5 bese uthatha i-chana ebilisiwe esitsheni.
3. Faka usawoti ukunambitha.
4. Faka i-kashmiri chilli powder.
5. Faka i-jeera powder ne-amchur powder.
6. Bese ufaka ingcosana kopelepele osanda kugaywa.
7. Faka izipuni ezi-4 ze-tamarind chutney.
8. Bese ufaka u-anyanisi oqoshiwe notamatisi.
9. Faka itswayi usawoti kanye nejusi likalamula.
10. Hlanganisa kahle.
11. Yihlobise ngamaqabunga e-coriander bese uhlukanisa upelepele oluhlaza okotshani.
12. Iphake ngama-kulchas ashisayo.
- 1. Ungasebenzisa i-jaljeera chutney esikhundleni se-tamarind chutney.
- 2. Ungangeza i-tamarind chutney ngaphezulu njengokuhlobisa.
- 3. I-kulcha chole ingadliwa njengesihlalo sechole.
- Usayizi Wokukhonza - 1 inkomishi
- Amakholori - 219.4 khal
- Amafutha - 5.6 g
- Amaprotheni - 7.6 g
- Amakhabhohayidrethi - 36.8 g
- Ushukela - 0.1 g
- Umucu - 7.6 g
ISINYATHELO NGESINYATHELO - INDLELA YOKWENZA UMATAR KULCHA
1. Thatha umatar omhlophe endishini.
2. Yimisise amahora angu-5-6 nengcindezi ikupheke kuze kube amakhwela angama-4-5 bese uthatha i-chana ebilisiwe esitsheni.
3. Faka usawoti ukunambitha.
4. Faka i-kashmiri chilli powder.
5. Faka i-jeera powder ne-amchur powder.
6. Bese ufaka ingcosana kopelepele osanda kugaywa.
7. Faka izipuni ezi-4 ze-tamarind chutney.
8. Bese ufaka u-anyanisi oqoshiwe notamatisi.
9. Faka itswayi usawoti kanye nejusi likalamula.
10. Hlanganisa kahle.
11. Yihlobise ngamaqabunga e-coriander bese uhlukanisa upelepele oluhlaza okotshani.
12. Iphake ngama-kulchas ashisayo.
