How to make crispy roasted chickpeas at home with a simple recipe

If you are tired of eating besan chilla every day for breakfast and want to try something new, moringa leaf and lentil chilla might be the perfect choice for you. Today we will present a simple recipe for making this dish.

Moringa is considered very healthy. People include it in their diet as dal, vegetables, sambar, or juice. However, today we will tell you how to prepare delicious moringa chilla. This chilla is not only delicious but also very easy to make. The ingredients for lentil chilla include moringa leaves, dry semolina (sooji), and various spices that improve its texture and taste. It can be served for breakfast in the morning with green paste or yogurt. Let's find out how easily you can make moringa chilla at home.

Ingredients

For preparation, you will need: 1 cup of lentils (moong dal), 1 cup of finely chopped moringa leaves (sahjan), 2 tablespoons of dry semolina (sooji), 1 green chili, 1 small piece of ginger, ¼ teaspoon of turmeric powder, ½ teaspoon of red pepper powder, salt to taste, water as needed, and oil for frying.

If you want to eat something healthy and tasty for breakfast, try moringa chilla. This chilla, made from lentils and moringa leaves, is an excellent option for breakfast while being delicious. It is quite simple to prepare and does not require much time.

Preparing Moringa Chilla

First, thoroughly wash the lentils and soak them in water for 3-4 hours. After the lentils have swelled well, drain the water and place them in a blender to obtain a smooth puree. Then transfer the lentil paste to a large bowl.

Add turmeric powder, red pepper powder, salt, finely chopped ginger, and green chili to this paste, and mix thoroughly. Next, add the finely chopped moringa leaves and dry semolina, mixing all ingredients until homogeneous. Now, gradually adding a little water, prepare the chilla batter, which should not be too thick or too thin.

Heat a pan and grease it with a little oil. Using a tablespoon, pour the batter onto the pan and spread it evenly into a round shape. Add a little oil around the edges and cook the chilla over medium heat. When the bottom side turns golden, flip it and fry on the other side until cooked. Repeat the process with the remaining batter.

The finished moringa chilla can be served hot with green paste, yogurt, or any other favorite sauce.

If you want to cook something new and delicious for breakfast or lunch, you can try Tawa Kubcha. Its preparation requires flour, milk, yeast, and some other common ingredients. This kubcha, cooked on a frying pan, turns out slightly golden on the outside and soft inside.

If you are tired of eating roti and paratha every day and want to cook something special in the Daba style at home, Tawa Kubcha can be the best option. It has a golden, crispy appearance and an incredibly soft, cotton-like texture, making it very tasty. People often think that soft and fluffy kubchas can only be made in a tandoor, but by using the right method, you can achieve a restaurant-quality result on a regular home frying pan. It can be served with Amritsari Chhole, Chana Masala, or any other favorite vegetable dish.

First, mix the yeast and sugar in warm water and let it stand for 5 to 10 minutes. When foam appears on the surface, it means the yeast is ready. Then, add the flour, warm milk, and salt to this mixture, thoroughly mixing all components. This dough needs to be kneaded for about 5 minutes, then covered and left for some time. After that, the dough needs to be kneaded again until it becomes soft and pliable. Initially, the dough may seem a bit sticky, but after thorough kneading, it will become soft.

When kneading the dough, stretch and spread it without applying excessive pressure. Then, apply a little oil to the dough and cover it with a cloth to rise. Leave the dough until it has doubled in size. When the dough has risen and doubled, gently press it to release the air and knead it for another 1-2 minutes. After that, place the dough in the refrigerator for a while to allow it to rise slowly.

Next, take a piece of dough the size of a tennis ball and flatten it slightly. Dusting it with dry flour, roll it into a thick round or oval shape. Heat the frying pan and place the kubcha on it. Cover it and cook over medium or low heat. When bubbles appear on the top surface of the kubcha, flip it over. Brush it with oil on top and fry on both sides until golden spots appear. After it is well cooked on both sides, serve it hot.

Tawa Kubcha can be served with chhole, chana masala, yogurt, or any other favorite vegetable appetizer.

When you crave something spicy and crunchy for evening tea, you can prepare Alu Kurkure. If you are tired of usual samosas, pakoras, or cookies and want to try something new, homemade potato kurkures will be an excellent choice. These snacks, made from potatoes, are characterized by a crispy outer shell and a soft texture inside. To add extra crispiness after frying, a coating of pohé is used.

The taste of these snacks is enhanced by adding green pepper, mint, cumin powder, and lemon juice. They can be served with green sauce or tomato sauce during an evening tea party. Below is the recipe for making crispy potato kurkures and a list of necessary ingredients.

Ingredients

For preparation, you will need: 4 small potatoes, ¾ cup of wheat flour, ¾ cup of pohé, 1-2 sliced green peppers, 1 teaspoon of cumin powder, a little mint leaves, salt to taste, 1 teaspoon of lemon juice, vegetable oil for deep frying, and water as needed.