Learn how to make this delicious Rawalpindi style dry spiced chickpeas recipe using some lovely spicy and boiled chickpeas. This recipe doesn't use any tomatoes or garlic and goes great with paranthas, pooris (puris), bhaturas or Naan. Its a healthy snack in option too.
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Learn how to make this delicious Rawalpindi style dry spiced chickpeas recipe using some lovely spicy and boiled chickpeas. This recipe doesn’t use any tomatoes or garlic and goes great with paranthas, pooris (puris), bhaturas or Naan. Its a healthy snack in option too.
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Thank you for taking the time to answer my questions.I love your tutorials.I have learned very much.:D
Just regular black tea 🙂
I think you are referring to Black Cardamom (Badi Elaichi)..Very strong and unique flavor..typical to Punjabi style of Indian cooking 🙂 easily available in Indian grocery stores..
what was the seed you squished and put in pressure cooker?
What type of tea are you using?
Thank you.Great Video
It looks so good! Perfect vegan recipe. Will try it one day, but there many spices here I've never heard of @@ seems complicated
Have fun cooking!
Oh yeah and good color too 🙂