Cholay Bhatoray Recipe | Lazzat | Samina Jalil | Desi Food



Cholay Bhatoray is a classic Punjabi dish that will make you cherish Punjabi food like no other dish. Try this recipe over the weekend.

Watch this Masala TV video to learn how to make Cholay Bhatoray and Hot Suji ka Halwa Recipes. This show of Lazzat with Chef Samina Jalil aired on 11 November 2020.

If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our website@ https://www.masala.tv/

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Cholay Bhatoray :
Ingredients:
Chickpeas (boiled) 2 cups
Onions (chopped) 2
Tomato paste 2
Yogurt ½ cup
Ginger Garlic Paste 1 tsp
Oil ¾ cup
Coriander Leaves as required
Green Chilies as required
Salt to taste
Red Chili Powder 1 tsp
Turmeric ½ tsp
Ginger (chopped) 1 tbsp
Whole all spice 1 tbsp
All spice Powder 1 tsp
Nigella Seeds ¾ tsp
Coriander Powder 1 tsp
Cumin Seeds (chopped) 1 tsp
Ingredients for bhatoray:
Plain Flour 2 cups
Sugar 1 tbsp
Soda 1 pinch
Baking Powder 1 tsp
Salt 1 tsp
Oil 4 tbsp
Yogurt 4 tbsp
Method:
In a bowl add all the given ingredients and mix. Now knead it, add oil and leave it 3 to 4 hours. Now make small balls and roll it with the help of roiling pin. Then fry in heat oil and take it out. In a pan, add onion and fry. Now add salt, red chili powder, yogurt, tomato paste, ginger garlic paste and mix. Add garam masala and fry well. Then add water and cook until done. Dry the water, now fry well. Add garam masala powder, ginger, coriander, cumin seeds, boiled chickpeas, nigella seeds add and leave on dum, finally add green chilies and green coriander add and mix well then serve.

Suji ka Halwa:
Ingredients:
Semolina 1cup
Sugar 3cups
Water 6cups
Clarified butter 1cup
Screw pine essence few drops
Small cardamom 3-4
Whole dried milk ½ cup
Mix dry fruits as required
Sterling silver paper 1
Method:
Firstly heat clarified butter and roast small cardamom and semolina and switch off the flame. Now add sugar in water and cook at high flame for 10mins. Now add yellow food color, screwpine essence and semolina. When some water is left then simmer it and add mixed dry fruits. Lastly dish it out and garnish it with nuts and sterling paper to serve.

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