Скачать с ютуб झटपट बनाइये हरभरा चाट | Harbhara Chaat recipe by Tarla Dalal в хорошем качестве

झटपट बनाइये हरभरा चाट | Harbhara Chaat recipe by Tarla Dalal

Recipe Link :- https://www.tarladalal.com/Harbhara-C... ---------------------------------------------------------------------------------------------------------- Tarla Dalal's Social Media Links Tarla Dalal’s Recipes, Health and Food Articles Website https://www.tarladalal.com Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1 Follow Tarla Dalal on Instagram |   / tarladalal   Like Facebook | https://goo.gl/mdcqLb Get fab food images on Pinterest |   / tarladalal   Get Tarla Dalal IOS App | https://goo.gl/8jwErB Get Tarla Dalal Android App | https://goo.gl/zxr56A Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ Twitter |   / tarla_dalal   Harbhara Chaat Hara chana also known as choliya, harbhara are available in Winter only. Make sure you get the shelled fresh hara chana from the market or you will easily spend an hour to remove the shell for obtaining the fresh chana. Also, you can toss in myriad of colorful vegetables to make it more filling. The chana used in the harbhara chaat recipe is not available throughout the year but when in season make sure to make this delicious chatpatta chaat recipe which is tangy and spicy. Replace hara chana with fresh hara chana to make tongue-tickling recipes like Roadside Hare Chane Ki Chaat, Paneer Aur Hare Chane ka Salad or Malvani Chana Masala. Harbhara Chaat Preparation Time: 5 Minutes Cooking Time: 12 Minutes Serves 2 Harbhara Chaat Ingredients 2 cups fresh hara chana Salt to taste A pinch of soda bi-carb 1 tbsp oil ½ tsp mustard seeds (rai/sarson) ¼ tsp asafoetida (hing) ½ tsp black salt (sanchal) ½ tsp finely chopped green chillies ¼ tsp chilli powder ½ cup finely chopped coriander (dhania) 1 tbsp lemon juice 1. Wash the fresh hara chana, add them to boiling water along with salt and soda bi- carb and cook them in enough water for 5 to 7 minutes. 2. Remove from the flame, drain the water and add cold water and keep aside. 3. Heat the oil in a broad non-stick pan and add the mustard seeds. 4. When the seeds crackle add the asafetida and hara chana and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 5. Add the salt, black salt, green chillies, chilli powder, coriander and mix well and cook on a medium flame for more 2 to 3 minutes, while stirring occasionally. 6. Just before serving add the lemon juice and mix well. Serve immediately.