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Office Lunch Box – Recipe No. 5

  • Published On February 22, 2020
  • In Video
  • By Vijay Haldiya
  • 0 comments
  • Prep Time
    420 Minutes
  • Cook Time
    15 Minutes
  • Difficulty Level
    Beginner

Office Lunch Box – Recipe No. 5 is a lip-smacking meal and favourite of all. 

Office Lunch Box – Recipe No. 5 includes Pindi Chhole, Poori, Coconut Laddu, Mirchi Fry. This is a mouthwatering meal you can carry in lunch box. This requires only 15 minutes of cooking time. You can easily prepare this meal for you and your family. Everyone loves to eat chhole with poori. This meal will love by everyone. This does not require much preparation and ingredients. So, try to make this meal at home and enjoy with your family. Do share your feedback with us.

This recipe was prepared by a lovely mom : Vijay Haldiya

Tips and Suggestions by Mom Chef:-

  • If you forgot to soak the chhole them follow this recipe of how to make chole/rajma without soaking overnight.
  • Use homemade condensed milk to prepare coconut laddu.
  • Add pinch of sugar while preparing the dough for poori. This will make the poori crispier.

For more such exciting recipes like Office Lunch Box – Recipe No. 5, please click on the following links:

  1. Office Lunch Box – Recipe No. 1
  2. Office Lunch Box – Recipe No. 2
  3. Office Lunch Box – Recipe No. 3
  4. Office Lunch Box – Recipe No. 4

Current Recipe Rating

(3.1 / 5)

4 ratings

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Ingredients

  • INGREDINETS FOR PINDI CHHOLE:-
  • Chhole/Chickpeas - 1 Cup
  • Tomato - 2 chopped
  • Ginger/ adarak - 1/2 inch piece grated
  • Green chili/ hari mirch - 2
  • Bay leaves/ tez patta - 1
  • Cinnamon/ dalchini - 1 small stick
  • Hari Elaichi/Green Cardamom - 2
  • Coriander leaves/ dhaniya patta - for garnishing
  • Kasuri Methi/dry fenugreek leaves - 1/2 Teaspoon
  • Dried pomegranate seeds powder - 1 Teaspoon
  • Roasted Cumin/Jeera Powder - 1 Teaspoon
  • Coriander / Dhaniya Powder - 2 Teaspoon
  • Chhole Masala - 1/2 Teaspoon
  • Red Chilli Powder - 1/2 Teaspoon
  • Salt - as per taste
  • Tamarind Paste - 1 Teaspoon
  • Oil - 2 to 3 Tablespoon
  • INGREDIENTS FOR POORI:-
  • Whole Wheat Flour - 1 Cup
  • Ajwain/Carom seeds - 1/4 Teaspoon
  • Salt - as per taste
  • Powdered Sugar - a pinch
  • Oil - as required for frying
  • INGREDIENTS FOR COCONUT LADDU:-
  • Desiccated Coconut - 1 Cup + for coating
  • Condensed Milk - 2 to 3 Tablespoon
  • Cardamom/Elaichi powder - 1/4 Teaspoon
  • Mixed dry fruits - as required chopped
  • INGREDIENTS FOR MIRCHI FRY:-
  • Green Chilli - 4 to 5
  • Salt - as per taste
  • Chaat Masala - as per taste

Instructions

  1. PREPARING PINDI CHHOLE:- Soak chickpeas in water for 7 to 8 hours or overnight. Then pressure cook them on full flame for 1 whistle and on medium flame for 4-5 whistles. Then let it cool completely.
  2. Heat oil in a kadai. Add cumin seeds, bay leaf, cinnamon stick, green cardamom.
  3. Then add grated ginger and slit green chillies. Saute for few seconds.
  4. Add kasuri methi, roasted cumin powder, coriander powder, dried pomegranate seeds powder, salt, red chilli powder. Mix well and little water. Mix well and cook on a low flame.
  5. Once the oil leaves from sides, add chopped tomato. Mix well and cook until tomato turns soft. The add chhole masala and mix well.
  6. Mash half of the boiled chhole and add to the kadai. Add water and remaining boiled chhole. Mix well and cook for couple of minutes.
  7. Add tamarind paste and mix well. Cook for a minutes then switch off the flame. Garnish the chhole with coriander leaves.
  8. PREPARING THE POORI:- Take a bowl and add whole wheat flour, salt, carom seeds, powdered sugar. Mix well and add water to knead a medium soft dough. If you have time then rest the dough for 10 minutes. Else, add 1/2 teaspoon oil and knead it for a minute and use the dough immediately.
  9. Heat oil for frying. Meanwhile, divide the dough into 4 equal parts.
  10. Roll the dough using oil to make poori. Then fry the poori on a medium high flame from both the sides. Once the poori turns nice golden brown, take it out.
  11. PREPARING MIRCHI FRY:- Make slit in the green chillies.
  12. Fry them in hot oil for 1 to 2 minute. Then take them out. Sprinkle salt and chaat masala.
  13. PREPARING COCONUT LADDU:-
  14. Take a bowl and add desiccated coconut, condensed milk, cardamom powder, chopped dry fruits. Mix well together.
  15. Make ladoo out of the mixture. Then roll the ladoo in the desiccated coconut. Keep the laddu on a plate.
  16. Delicious 'Office Lunch - Pindi Chhole, Poori, Coconut Laddu and Mirchi Fry' is ready to be served.
  • Servings : 2
  • Ready in : 435 Minutes
  • Recipe Type : Lunch

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About Chef

Vijay Haldiya

Passionate about cooking!! Believes that the best way to live life is to live your passion daily!

Read more about this chef...

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