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Explore भंडारे वाले हलवाई जैसे मसाले में लिपटे सूखे काले चने का असली सीक्रेट | Navratri Bhog Kale Chane with 493,887 views, 1,961 likes, and 152 comments. Experience the impact of this video content that has captured audience attention.

KALA CHANA RECIPE #kalachanarecipe Kala Chana Recipe is for Ashtami Prasad for Bhandare Wale Chane kala chana recipe without onion and garlic. navratri ashtami navami kala chana prasad. Navratri Special Ashtami Navmi Prasad Recipe Chana Halwa Puri Recipe Prasad Recipe. Bhandare Wale Sookhe Kale Chane Ashtami Bhog Wale Kale Chane Sukhe Kale Chane Recipe. Ingredients 00:30 – Black Chickpeas (Kala Chana): 250 g (soaked overnight) 01:04 – Water (for boiling): ~1.5 inches above the chickpeas 01:50 – Salt (while boiling): 1 tsp 01:52 – Desi Ghee (while boiling): 1 tsp 03:22 – Whole Coriander Seeds (Sabut Dhaniya): 2 tbsp 03:29 – Fennel Seeds (Saunf): 1 tsp 03:33 – Cumin Seeds (Jeera): 1 tsp 03:35 – Cinnamon Stick (Dalchini): 1 small piece 03:36 – Green Cardamom (Elaichi): 2 pods 03:38 – Black Peppercorns (Kali Mirch): 1/2 tsp 03:39 – Bay Leaf (Tejpatta): 1 leaf 03:41 – Dried Red Chillies (Sukhi Lal Mirch): 4 to 5 03:59 – Gram Flour (Besan): 1 tbsp (for spice binding) 04:22 – Boiled Black Chickpeas (for grinding with spices): 1 ladle 04:38 – Dry Mango Powder (Amchur): 1 tsp 04:40 – Black Salt (Kala Namak): 1/2 tsp 05:16 – Desi Ghee (for tempering/tadka): 2 tbsp 05:23 – Cumin Seeds (for tempering): 1 tsp 05:25 – Asafoetida (Hing): 1/4 tsp 05:28 – Crushed / Grated Ginger (Adrak): 1 tbsp 05:31 – Chopped Green Chillies (Hari Mirch): to taste 06:31 – Reserved Boiled Chana Water: 2 to 3 tbsp 06:45 – Desi Ghee (for finishing/glaze): 1 tsp 06:50 – Fresh Chopped Coriander Leaves (Hara Dhaniya) 06:54 – Regular Salt: to taste 07:07 – Slit Green Chillies: 2 Method 00:00 – Recipe introduction and secret tips for soft, well-coated chana 00:57 – Adding soaked chickpeas and water to the pressure cooker 01:31 – Cooking for 3 whistles on medium flame without salt 01:48 – Opening the cooker, adding salt & ghee, then cooking for 3 more whistles 02:51 – Letting the chana rest in the steam for 10–15 minutes for a soft texture 03:02 – Straining the chickpeas and reserving the cooking broth 03:19 – Dry roasting whole spices over low flame in a pan 03:58 – Adding besan (gram flour) to the pan and lightly roasting for coating 04:15 – Coarsely grinding roasted spices with amchur, black salt, and 1 ladle of boiled chana 04:55 – Heating ghee in an iron kadai; tempering with hing, cumin, ginger, and green chillies 05:37 – Adding boiled chickpeas and sautéing in ghee for 2–3 minutes 06:07 – Mixing in the freshly ground special spice blend 06:30 – Splashing reserved chana water to lock and coat the masala onto every chickpea 06:44 – Finishing with ghee, fresh coriander, regular salt, and slit chillies 07:22 – Ashtami/Navami Bhog Prasad ready to serve Most Searchable Tags (Comma Separated) kala chana recipe, sukha kala chana recipe, dry kala chana, ashtami prasad recipe, navami bhog recipe,

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