Yummy Traditional

Arbi Chana Dal Ki Sabzi Recipe (Taro Root with lentil)

Arbi Chana Dal | Arbi Dal || How to make arbi chana dal recipe with step-by-step photos and video

Arbi dal is a delicious, flavored, healthy veggie and lentil recipe. It's my own family recipe; you rarely hear about the combination of chana dal with arbi, which is very yummy and always enhances its taste with boiled rice and pickles. It can also be had with roti/chapati as well.

Arbi is known as taro root in English. Taro root is mainly consumed by athletes for long-lasting energy. This is because it has a low glycemic index, which is good for athletes.

My latest Arbi dal Sabzi Video:

Additionally, those suffering from knee pain due to decreased natural fats in the bones and knees?

Consuming this vegetable and ladyfinger at least once a week will be more beneficial for their bones and knees.

You Might Like This:

How to remove the bitterness of bitter gourd

Gobi Aloo

Dhaba-style aloo palak

Crispy Fried Onion

Creamy Hummus Sauce

If you have tried this Arbi Dal, don’t forget to rate the recipe. You can also follow me on social media

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

First, place the soaked chana dal in a pot with the soaking water and let it simmer for one hour. After an hour, transfer the chana dal to a pot.

Add fresh water and turmeric powder, and bring it to a boil. Allow it to cook until the chickpeas are soft.

Peel the taro root (arbi) and cut it into 2-3 thick, long slices, along with chopped onions.

Heat some oil, then add the arbi and pre-fry it until it turns golden brown. Keep it aside.

In the same oil, add onion slices and fry them until golden brown. Drain the onion from the oil.

Next, add the black cardamom, black peppercorns, and cumin seeds to the fried onions, then blend them with a little water until smooth. Set aside.

In a small bowl, combine the red chili powder, turmeric, Kashmiri red chili powder, and salt with some water, stirring until you create a smooth paste.

In a hot pan, add ginger-garlic paste and sauté for a few seconds. Then, combine the dissolved masala paste and cook for 3-4 minutes, or until the oil separates from the mixture.

Now, add the ground masala that we prepared earlier. Cook the masala until the oil separates and rises to the surface.

After separating the oil, add boiled chana dal and roast it with the masala for 2-3 minutes. Next, add the pre-fried arbi.

Roast the dal with arbi in masala for 5 minutes, then add a little water to make the arbi more tender.

Once it comes to a boil, put the lid on and let it cook for about 10 to 15 minutes, or until the arbi becomes soft.

Delicious arbi chana dal ki sabzi is ready to serve

Transfer onto the serving dish.

Serve arbi chana dal with boiled rice or chapatis.

Chicken Wontons Recipe

Chicken Wontons || Wontons Recipe || How to make chicken wontons with step-by-step photos

Wontons are little morsels of ground chicken meat wrapped in a wheat-based wrapper. a deep-fried evening snack.The best and easiest fried chicken wontons ever, a Super crispy and yummy recipe to make at home

They are always appetizing and the most amazing food ever. I made wontons in two styles, one is round, and the other is leaf style.

These chicken wontons are filled with ground spiced chicken. I prepared wontons with the dough wraps. You can simply use readymade wraps available easily at stores. Additionally, you can get the recipe by clicking on the link, Homemade Manda Patti.

WHAT CAN YOU FILL WONTONS WITH:

There are endless possibilities with the fillings, fine mince, chicken, veggies, prawns, and seafood

For the best result, follow my detailed step-by-step photo instructions and tips above the recipe card.d

RECIPE TIPS:

Dough:

Ensure the dough is neither too hard nor too soft. Cover it with plastic wrap and let it rest for about 20 minutes.

Fillings:

You can use either vegetable or meat fillings for the wontons, but make sure they are not too moist. Wet fillings can cause the wraps to tear.

Shapes and Sizes:

Wontons can be made in various shapes and sizes. There are no strict guidelines for their shape or size.

Oil Temperature:

When frying, adjust the oil temperature to a moderate setting. Oil that is too hot will quickly burn the wonton crust, while oil that is not hot enough will make the wontons soggy by absorbing too much oil.

Frying:

Fry the wontons over medium heat, especially if you are using raw ground meat in the filling.

For more snack recipes:

Chicken ring samosa

Chicken macaroni samosa

If you have tried these Chicken Wontons, then don’t forget to rate the recipe. You can also follow me on social media.

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

To begin this recipe, first marinate the ground meat. Rinse the chicken mince under running water and let the water drain from the mince in the colander.

Put the rinsed mince into the food processor along with ginge,r garlic powder, salt, and black and white pepper. Grind them together to a fine paste. Shift to the mixing bowl. Next, add soya sauce.

Then add chopped spring onion and green chilies, mix them together very well. Keep the marinated ground meat in the refrigerator for about 2 hours.

Combine the flour, salt, and oil in the bowl. Mix them together very well.

Start kneading the dough, adding water gradually. The dough should be tight and stretchable. Once the flour comes together

Transfer onto the working area and start kneading with the help of the palm without adding water until the dough turns stretchable and smooth.

Keep the dough in the bowl and cover it with the lid or cling wrap. Allow the dough to rest for around an hour.

Divide the dough into halves and give them a smooth ball shape

Work with one flattened ball at a time. Roll into an 8 to 9 inc9-incheter circle. The thickness of it should be mediu, not too thin, not too thick. Use a large cookie cutter or any sharp, round lid to cut the wrappers.

Further, roll out each wrapper. Sprinkle some flour on the plate .

Place all prepared wraps on the plate. Flour dust will prevent sticking to each other .

Keep wrappers by covering them with a kitchen napkin to prevent them from drying out.

Scoop about 1 tsp chicken mixture and place close to the corner of the wonton wrapper, Sta. Starting and pinching the edges of the wonton wrapper

Connect the two lower points of the wrapper and moisten to seal and make a hat shape.

Repeat with the remaining chicken and wonton wrappers

Roll out the roti about 9-10 inches in a round shape, and cut into square wrappers. Place the chicken mixture in the center of the wonton wrap

roll-out-roti-and-separate-square-wrappers

Next, fold the wrapper over the chicken mixture. Apply some water to the edges and seal properly, connecting the edges of the wrapper.

Repeat with the remaining chicken and wonton wrappers

Heat up the oil in a wok or pan onae medium flame .

To check the oil temperature,e a tiny piece of dough into the oil. If the dough piece doesn’t rise quickly on top. The mean oil is ready to fry. If it quickly gets back on the top, then lower the flame and let it cool down a bit.

Drop the 4-5 wontons in one batch. You need to adjust the gas flame throughout the frying process to maintain the temperature of the oil and make sure the oil doesn’t get too hot