Pindi Chole Roll ( Wraps and Rolls)


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Each mouthful of this wrap feels so complete, and is so satiating! hmmm… pindi chole topped with gajar ka achaar and onion rings and rolled up in a simple roti, this makes a wholesome snack by itself. A two-minute wrap when you have leftover chole in the refrigerator!

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Preparation Time: 
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Makes 4 rolls
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Ingredients

Method
For the pindi chole stuffing

  1. Wash and soak the kabuli chana and chana dal for 6 to 8 hours or overnight.
  2. Drain, wash again, add 1½ cups of water, big cardamom, cinnamon and teabag and pressure cook on a high flame for 3 whistle.
  3. Lower the flame and pressure cook for another 3 whistles.
  4. Allow the steam to escape before opening the lid.
  5. Discard the tea bag and strain the kabuli chana.
  6. Heat the oil in a kadhai, add the onions and sauté till they turn translucent.
  7. Add the pomegranate powder and cook on a medium flame till the onions turn dark brown, while stirring continuously
  8. Add the tomatoes, ginger and green chillies and sauté on a medium flame for another 3 to 4 minutes.
  9. Add the coriander powder, chilli powder and garam masala and cook on a medium flame for 4 to 5 minutes or till the tomatoes are cooked and the mixture leaves oil.
  10. Add the cooked kabuli chana, chana masala, 2 tbsp of water and salt and mix well.
  11. Cook on a medium flame for another 3 to 4 minutes till the liquid dries up. Keep aside.

How to proceed

  1. Combine the onion rings with chaat masala in a bowl, mix well and keep aside.
  2. Place a roti on a clean dry surface and place ¼th of the chole in a row in the centre of the roti.
  3. Arrange ¼ cup of onions and spread 1 tsp of gajar ka achaar over it.
  4. Finally sprinkle 1 tbsp of coriander over it and roll it up tightly.
  5. Repeat with the remaining ingredients to make 3 more rolls.
  6. Wrap a tissue paper around each roll and serve immediately.
RECIPE SOURCE : Wraps and RollsBuy this cookbook
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