No Onion, No Garlic Chole Biryani | A Recipe Inspired by Nikita Jhanglani

This recipe for Chole Biryani happened totally by chance; thanks to Nikita Jhanglani for the last moment inspiration.

No Onion, No Garlic Chole BiryaniNo Onion, No Garlic Chole Biryani
No Onion, No Garlic Chole Biryani

The theme for the 107th Foodie Monday Blog Hop is a party dish. However, we are bang in the middle of the festival season and I was already thinking of Onam recipes. Given that I have a particularly gruelling week ahead at work, I was not equipped to make a party dish. So, I had decided not to participate in this week’s blog hop and was just about to send a message to fellow bloggers, when a pic of Chole Biryani pops up on WhatsApp. It was Nikita and her mom who made this No Onion, No Garlic Chole Biryani as their contribution to the Ganapati Celebrations in their apartment complex.

Indeed, as Paul Coelho said, “When you want something, all the universe conspires in helping you to achieve it.”

And on went the light in my head! I love one-pot meals and they make a great addition to any party, especially potluck parties; and this No Onion, No Garlic Chole Biryani can be enjoyed by one and all.

Nikita did send me her recipe. I used that as a base along with my own recipes for Pindi Chole and Ambarsari Chole to come up with my own version of this absolutely delightful dish!

Trust me everyone will love the taste and it is just so easy to make.

How to Make No Onion, No Garlic Chole Biryani

Spicy Chole Biryani | The Perfect One Dish Meal
Print
No Onion, No Garlic Chole Biryani
Prep Time
6 hr
Cook Time
45 mins
Total Time
6 hr 45 mins
 

This recipe results in a wonderful No Onion, No Garlic Chole Biryani that is a great one-dish meal, especially for parties and potlucks

Course: Main
Cuisine: Indian, Punjabi
Author: Aruna
Ingredients
  • 1 Cup Chole, Chickpeas (200gms)
  • 2 Cups Basmati Rice
  • 2 Cups Peeled, Diced Potatoes (1/2" cubes)
  • 1/2 Cup Finely Chopped Fresh Coriander For Garnish
For Potli to Boil Chickpeas
  • 10 Cloves
  • 2" Cinnamon
  • 2 tsp Strong Tea Leaves
  • 3 Bay Leaves
  • 6 Green Cardamom
  • 2 Black Cardamom
For Tempering
  • 2 tbsp Ghee or Oil I used Ghee
  • 1 tsp Ajwain or Carom Seeds
  • 2 tsp Slivers of Ginger
  • 3-4 Green Chillies, Slit
Dry Masalas
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1.5 tsp Roasted Cumin Powder
  • 1.5 tsp Coriander Powder
  • 1.5 tsp Amchur, Raw Mango Powder
  • 2 tsp Kasoori Methi Powder See Notes
  • 2 tsp Anardana Powder, Pomegranate Seeds Powder See Notes
Other Ingredients
  • 1 tsp Black Salt
  • 2 tsp Thick Tamarind Pulp
  • 3-4 tbsp Oil
  • 1 tbsp Ghee Vegans use oil
  • Salt to Taste
Instructions
Cooking the Chole
  1. Soak the Chole in 3 Cups Water for 6 to 8 hours.

  2. In a small white cloth, tie-up all ingredients listed under For Potli to Boil Chickpeas.

  3. Place this potli/packet in the middle of the chickpeas.

  4. Cover and boil for about 45 minutes till done.
    Or 
    Pressure cook the chickpeas 4 whistles.

  5. Discard the potli.

  6. Drain and reserve the water in which the chickpeas were cooked.

Preparing the Rice
  1. Soak the Basmati in 4 cups water for about 15 minutes.

  2. Drain all the water.

  3. Leave the soaked rice in the colander till it is time to use.

Cooking the Pindi Chole
  1. In a pan large enough to hold the chole, on a medium flame, heat 1 tbsp oil or ghee.

  2. Add the ajwain, ginger, and green chillies.

  3. Stir-fry till the raw smell of the ginger disappears.

  4. Add the dry masalas and mix well.

  5. Immediately add the cooked chole.

  6. Mix well.

  7. Add the black salt, salt, and tamarind paste.

  8. Mix well.

  9. Add a little of the reserved water.

  10. Over medium flame, cook for about 5 minutes till most of the water evaporates.

  11. Turn off the heat.

  12. Beat the dahi well so that there are no lumps.

  13. Add the dahi to the chole and mix well.

  14. Set aside.

Deep Frying the Potatoes
  1. In a large wok or kadhai, heat 3 tbsp oil. Use a large wok/kadhai as we will cook rice in it later.

  2. Add the potato pieces and over medium flame, stir-fry till golden brown.

  3. Remove the potato pieces and set aside.

Cooking the Rice
  1. In the wok used to fry the potatoes, add the rice and stir-fry for 5 minutes.

  2. Add 3.25 cups water, 1/2 tsp salt, and mix well.

  3. Over low-to-medium flame, cook covered till the rice is done. Mix at regular intervals.

Putting the No Onion, No Garlic Chole Biryani Together
  1. When the rice is cooked, add the chole.

  2. Mix well.

  3. Cook covered for 5 minutes.

  4. Add salt, if required, and mix well.

  5. Just before serving, add the fried potatoes and mix well.

  6. Garnish with fresh coriander.

  7. Serve with Cucumber Raita or Boondi Raita and Papad.

Recipe Notes
  • To make Kasoori Methi powder, over medium flame, dry roast 3 tsp of kasoori methi till it becomes crisp. Remove into a plate to cool. Crush into a powder with your fingers.
  • To make Anardana/Pomegranate seeds powder, dry roast 2 tsp anardana. Let it cool and then grind to a powder.
  • I used readymade tamarind paste.
  • You can a complete shortcut and use readymade Chole Masala powder. The result is just as delicious!
  • You can also add some fried tomato chunks if you wish. 

Spicy Chole Biryani | The Perfect One Dish Meal
Spicy Chole Biryani | The Perfect One Dish Meal

Do you want to see other Party Dishes recipes my fellow Foodie Monday Blog Hop bloggers have shared? Hop over to our Facebook page by clicking on the logo.

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Pindi Chole | Recipe by Chef Kunal Kapur

This recipe for Pindi Chole was triggered by a discussion by the admin of a food group that I am a member of. Donna wanted to make “almost black” Chole and there were many suggestions including the traditional recommendations of using tea leaves, amla and iron vessels.

Pindi Chole: Spicy Chickpea Curry from Punjab
Pindi Chole

Then Donna located this recipe by Chef Kunal Kapur for Pindi Chole and posted it on the group. When I saw the video on YouTube I was fascinated by the recipe and made it this past weekend!

Do try it and you will get authentic Pindi Chole.

How to Make Pindi Chole

Spicy Chole Biryani | The Perfect One Dish Meal
Print
No Onion, No Garlic Chole Biryani
Prep Time
6 hr
Cook Time
45 mins
Total Time
6 hr 45 mins
 

This recipe results in a wonderful No Onion, No Garlic Chole Biryani that is a great one-dish meal, especially for parties and potlucks

Course: Main
Cuisine: Indian, Punjabi
Author: Aruna
Ingredients
  • 1 Cup Chole, Chickpeas (200gms)
  • 2 Cups Basmati Rice
  • 2 Cups Peeled, Diced Potatoes (1/2" cubes)
  • 1/2 Cup Finely Chopped Fresh Coriander For Garnish
For Potli to Boil Chickpeas
  • 10 Cloves
  • 2" Cinnamon
  • 2 tsp Strong Tea Leaves
  • 3 Bay Leaves
  • 6 Green Cardamom
  • 2 Black Cardamom
For Tempering
  • 2 tbsp Ghee or Oil I used Ghee
  • 1 tsp Ajwain or Carom Seeds
  • 2 tsp Slivers of Ginger
  • 3-4 Green Chillies, Slit
Dry Masalas
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1.5 tsp Roasted Cumin Powder
  • 1.5 tsp Coriander Powder
  • 1.5 tsp Amchur, Raw Mango Powder
  • 2 tsp Kasoori Methi Powder See Notes
  • 2 tsp Anardana Powder, Pomegranate Seeds Powder See Notes
Other Ingredients
  • 1 tsp Black Salt
  • 2 tsp Thick Tamarind Pulp
  • 3-4 tbsp Oil
  • 1 tbsp Ghee Vegans use oil
  • Salt to Taste
Instructions
Cooking the Chole
  1. Soak the Chole in 3 Cups Water for 6 to 8 hours.

  2. In a small white cloth, tie-up all ingredients listed under For Potli to Boil Chickpeas.

  3. Place this potli/packet in the middle of the chickpeas.

  4. Cover and boil for about 45 minutes till done.
    Or 
    Pressure cook the chickpeas 4 whistles.

  5. Discard the potli.

  6. Drain and reserve the water in which the chickpeas were cooked.

Preparing the Rice
  1. Soak the Basmati in 4 cups water for about 15 minutes.

  2. Drain all the water.

  3. Leave the soaked rice in the colander till it is time to use.

Cooking the Pindi Chole
  1. In a pan large enough to hold the chole, on a medium flame, heat 1 tbsp oil or ghee.

  2. Add the ajwain, ginger, and green chillies.

  3. Stir-fry till the raw smell of the ginger disappears.

  4. Add the dry masalas and mix well.

  5. Immediately add the cooked chole.

  6. Mix well.

  7. Add the black salt, salt, and tamarind paste.

  8. Mix well.

  9. Add a little of the reserved water.

  10. Over medium flame, cook for about 5 minutes till most of the water evaporates.

  11. Turn off the heat.

  12. Beat the dahi well so that there are no lumps.

  13. Add the dahi to the chole and mix well.

  14. Set aside.

Deep Frying the Potatoes
  1. In a large wok or kadhai, heat 3 tbsp oil. Use a large wok/kadhai as we will cook rice in it later.

  2. Add the potato pieces and over medium flame, stir-fry till golden brown.

  3. Remove the potato pieces and set aside.

Cooking the Rice
  1. In the wok used to fry the potatoes, add the rice and stir-fry for 5 minutes.

  2. Add 3.25 cups water, 1/2 tsp salt, and mix well.

  3. Over low-to-medium flame, cook covered till the rice is done. Mix at regular intervals.

Putting the No Onion, No Garlic Chole Biryani Together
  1. When the rice is cooked, add the chole.

  2. Mix well.

  3. Cook covered for 5 minutes.

  4. Add salt, if required, and mix well.

  5. Just before serving, add the fried potatoes and mix well.

  6. Garnish with fresh coriander.

  7. Serve with Cucumber Raita or Boondi Raita and Papad.

Recipe Notes
  • To make Kasoori Methi powder, over medium flame, dry roast 3 tsp of kasoori methi till it becomes crisp. Remove into a plate to cool. Crush into a powder with your fingers.
  • To make Anardana/Pomegranate seeds powder, dry roast 2 tsp anardana. Let it cool and then grind to a powder.
  • I used readymade tamarind paste.
  • You can a complete shortcut and use readymade Chole Masala powder. The result is just as delicious!
  • You can also add some fried tomato chunks if you wish. 

Pindi Chole from Punjab
Pindi Chole

 

Step-by-Step Instructions to Make Pindi Chole

  1. In a large vessel, soak the chickpeas in 3 Cups Water for overnight. I soaked for 8 hours.
  2. Using a white cloth, make a small parcel/potli of tea leaves green cardamom, black cardamom, cloves, cinnamon and bay leaves.
  3. Place this potli/parcel in the middle of the chickpeas. It will give the chole a dark brown colour as it cooks. In addition, the chole will also soak in the aromas of the spices.
  4. On a open flame, cover and boil for about 45 to 60 minutes till done. The chickpea should break easily when you press it.
    Or
    You can take the easy way out like I did and pressure cook the chickpeas.
  5. When the chick peas are cooked, discard the potli.
  6. Drain the excess water from the cooked chickpeas. Reserve the water as we may need some of it later.
  7. Making the Pindi Chole
    1. On a medium flame, heat the oil or ghee in a pan.
    2. Add the ajwain, ginger, garlic and green chillies.
    3. Stir-fry for about 1 minute till the ginger and garlic are fried.
    4. Add the cumin, coriander, turmeric, red chilli, amchur, kasoori methi and anardana powders.
    5. Mix well.
    6. Immediately add the cooked chole and mix well. Do not fry the dry masalas in the oil/ghee for long. We just want to add them to the hot oil/ghee and mix.
    7. Add the black salt, salt, and tamarind paste.
    8. Mix well.
    9. Add 1/4 cup of the reserved water and cook for 5 to 7 minutes till most of the water evaporates.
  8. Cover and let the Pindi Chole rest for 5 to 7 minutes.
  9. Serve hot Pindi Chole with puris or rotis.
Pindi Chole | Recipe by Chef Kunal Kapoor
Pindi Chole | Recipe by Chef Kunal Kapoor

Paneer Tikka (Made on a Tawa) | Recipe by Chef Harpal Singh Sokhi

I think my first memories of eating a Paneer dish in a restaurant is of Paneer Tikka Masala. Later, I discovered that we could make it as a starter without the gravy and so whenever I was in search of comfort food, Paneer Tikka is on the top of my list (it is just edged out by Hara Bhara Kabab and Dal Tadka which are at the top of the list).

I have tried many many recipes for this wonderful dish but none has come close to texture or taste than this recipe for Paneer Tikka by Chef Harpal Singh Sokhi that I discovered on YouTube.

While Chef Sokhi made this dish using a gas tandoor, me the South Indian used an iron tawa as I do not have a tandoor at home. What I loved about this recipe for Paneer Tikka is that it used so little spice yet was so so full of flavour. Just perfect.

I also made Paneer Tikka Masala using pretty much the same recipe but I will post that on another day. 🙂

Paneer Tikka
Paneer Tikka

How to Make Paneer Tikka

Ingredients for the Marinade

  1. Thick Yogurt, Dahi – 1/2 Cup
  2. Besan, Gram Flour – 1 tbsp
  3. Ajwain – 1/4 tsp
  4. Garam Masala – 1/2 tsp
  5. Deghi Mirch Powder, Kashmiri Chilli Powder – 1 tsp
  6. Regular Red Chilli Powder – 1/2 tsp
  7. Turmeric Powder – 1/4 tsp
  8. Ginger Paste – 1 tsp
  9. Garlic Paste – 1 tsp
  10. Lemon Juice – 1 tbsp
  11. Mustard Oil – 1 tbsp
  12. Butter or Ghee – 1 tbsp
  13. Salt to Taste

Other Ingredients

  1. Paneer – 250 gms
  2. Red Bell Pepper – 1 Small
  3. Yellow Bell Pepper – 1 Small
  4. Capsicum – 1 Small
  5. Onion – 1 Large
  6. Ghee – 2 tbsp

Other Ingredients

  • Bamboo Skewers (7″ in length) – 4

Method to Make the Marinade

  1. On tawa, over medium heat, heat 1 tbsp ghee.
  2. Add ajwain and stir-fry till aromatic.
  3. Add the besan.
  4. Saute till the raw smell of the besan disappears and it becomes aromatic.
  5. Remove into a large bowl (enough to fit the marinade, paneer, and the vegetables).
  6. Let the besan cool.
  7. Mix together the cooled besan mix, dahi, ginger paste, garlic paste, both the chilli powders, salt, garam masala, and lemon juice.
  8. Mix well.
  9. In a ladle, heat the mustard oil till the smoking point.
  10. Turn off the heat.
  11. Add turmeric to the mustard oil and mix well.
  12. Add the mustard oil to the marinade.
  13. Mix well.
  14. Set aside.

Preparing the Paneer and Vegetables

  1. Cut the Paneer into 1″ cubes about 1/2″ thick.
  2. Cut the bell peppers in half.
  3. Discard the seeds.
  4. Cut into 1″ squares.
  5. Peel and quarter the onion.
  6. Cut into 1″ pieces.
  7. Separate the different layers of the onion.

Marinating the Paneer and Vegetables

  1. Add all the vegetables and paneer to the marinade.
  2. Set aside for at least 1 hour. (I let the paneer and vegetables marinate overnight in the refrigerator).

Making the Paneer Tikka on a Tava

  1. On a non-stick tava, heat about 1 tsp ghee.
  2. Remove the paneer pieces from the marinade. Shake off any excess marinade but do not remove all marinade.
  3. Place on the tava and cook till both sides of the paneer pieces are brown.
  4. Remove into a plate.
  5. Scrape any masala stuck to the pan.
  6. Add 1 tbsp of ghee.
  7. Remove the bell pepper and onion pieces from the marinade. Shake off any excess marinade but do not remove all marinade.
  8. Place on the tava and cook till the side touching the pan starts to blister.
  9. Flip over and cook for a minute.
  10. Remove into a plate.

Serving Paneer Tikka

  1. Method 1:
    • Use a skewer with every paneer piece followed by onion + bell-pepper pieces as shown in the picture.
  2. Method 2:
    • Place paneer pieces followed by onion + bell-pepper pieces on a plate as shown in the first picture.

Paneer Tikka Recipe Harpal Singh Sokhi

Paneer Tikka: Recipe by Harpal Singh Sokhi

Punjabi Aloo Gobi – Cauliflower and Potato Curry

Punjabi Aloo Gobi. Most Indians do not need any introduction to this eponymous dish made with Potaotes (aloo) and Cauliflower (phool gobi). This was a regular curry made in our home but it gained special significance after we saw the movie Bend It Like Beckham. In this movie, the soccer-crazy Punjabi girl is regularly chastised for not knowing how to make even something as simple as Aloo Gobi. Now I cannot hear Aloo Gobi without thinking of the movie! 😀

I guess I never posted this recipe so far because it is one of those super simple dishes that we make so often that it loses any special significance. I thought of this dish this week because I am back on my diet and weight-loss trip. This normally means I eat loads and loads of sabzi with about 1 roti or a bit of rice. I was thinking of what to make for lunch on Friday, when I thought of this simple yet super tasty dish.

Aloo Gobi is one of those soul foods whose charm cannot be explained to those who have not tasted it. On the face of it, this is a simple stir-fry. On the other hand, a well-made Aloo Gobi has the power to elevate the mood and satiate the soul.

Want to know why I am waxing so eloquent? Try this recipe.

How to Make Punjabi Aloo Gobi

Punjabi Aloo Gobi - Cauliflower and Potato Curry
Print
Punjabi Aloo Gobi
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Punjabi Aloo Gobi is a very popular dry curry that is eaten with rotis. I love this simple potatoes and cauliflower curry because it gets done in a jiffy, is tasty and is healthy.
Course: Sides
Cuisine: Indian
Servings: 4
Author: Aruna
Ingredients
  • 1/2 Kg Cauliflower
  • 2 Large Potatoes
  • 1 Medium-sized Onion
  • 1 tsp Cumin Seeds
  • 1 tsp Grated Ginger
  • 1 tsp Crushed Garlic
  • 1/2 tsp Garam Masala
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Coriander Powder
  • 1/8 tsp Turmeric
  • 1 tbsp Kasuri Methi
  • 2 tbsp Oil
  • 1 Large Pinch Asafoetida
  • Fresh Coriander for Garnish
  • Salt to Taste
Instructions
The Preparation
  1. Separate the cauliflower into small florets.
  2. Wash and set aside.
  3. Peel and dice the potato int 1/2"cubes.
  4. Peel and cut the onion into 1/4" pieces.
To Make the Punjabi Aloo Gobi
  1. In a wok, heat the oil.
  2. Add the cumin seeds and stir-fry till they change colour.
  3. Add the asafoetida and onions.
  4. Fry till the onions are translucent.
  5. Add the grated ginger and crushed garlic.
  6. Stir-fry for 10 seconds.
  7. Add the kasuri methi and mix well.
  8. Add the red chilli powder, coriander powder, garam masala, and turmeric.
  9. Mix well.
  10. Add the potato pieces.
  11. Stir-fry for 2-3 minutes.
  12. Add the cauliflower florets.
  13. Stir-fry for 2-3 minutes.
  14. Ensure the potato and cauliflower florets are completely coated with the masala.
  15. Turn the heat to medium-low.
  16. Cook covered while stirring occasionally till the cauliflower and potato pieces are cooked. I also pour some water on the plate to help the vegetables cook faster. Stir every 2-3 minutes.
  17. Garnish with finely chopped fresh coriander.
  18. Serve warm with hot rotis.

 

Punjabi Alu Gobi - Potato and Cauliflower Curry

 

I am taking this best of comfort foods to Fiesta Friday #115 hosted by Julie @ Hostess At Heart and Ashley @ Too Zesty.

Punjabi Aloo Wadiyan | Amritsari Alu Wadi

Punjabi Aloo Wadiyan | Amritsari Alu Wadi

I love side dishes and accompaniments such as pickles, chutneys, podis, papads, and vadis. In fact, I tend to eat more of them than the main dish. So when I can make a dish that uses one of this as the main ingredient, you can understand that my joy knows no bounds (if you pardon the hyperbole 🙂 ).

A couple of weeks ago Nikita got me Mangodis and Amritsari Wadis. I promptly used the Mangodis in Matar ka Nimona. Nikita gave me the idea of making Bhuga Chawal with it and that is next on the menu. In the meanwhile I chanced upon this recipe for Punjabi Aloo Wadiyan (also called Amritsari Alu Wadi at times) and so made this ASAP. This is a dish where deep-fried Amritsari Wadiyan (sun-dried udad dal wadis) are cooked together with potatoes and spices to make for a wonderful side dish.

In Andhra too, we have a tradition of adding vadiyalu to dishes. One of my favourites is Vanakaya Bangala Dumpa Mudda Kura with Gummidikaya Vadiyalu. This is a curry made with mashed brinjals and potatoes with deep-fried ash-gourd vadis added to it.

Coming back to this wonderful dish of Punjabi Aloo Wadiyan, I loved the contrast in textures of the soft boiled potato with the slight crunch of the deep fried Amritsari Wadiyan. To my surprise, the waidyan retained their crunch despite being pressure cooked along with all other ingredients.

How to Make Punjabi Aloo Wadiyan | Amritsari Alu Wadi

Punjabi Amritsari Aloo Wadiyan
Print
Punjabi or Amritsari Aloo Wadiyan
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Amritsari Aloo Wadi or Punjabi Aloo Wadiyan is a wonderful curry made with boiled potatoes and deep-fried Amritsari Wadi, which is a sun-dried fritter made with black gram or udad dal. I loved the contrasting textures and of course, the typical Punjabi taste.
Course: Curry, Main
Cuisine: Indian, Punjabi
Servings: 4
Author: Aruna
Ingredients
  • 8 to 10 Amritsari Wadi My wadi were about an 1" size
  • 4 Medium Sized Potatoes
  • 2 Medium Sized Onions
  • 2 Medium Sized Tomatoes
  • 2 Green Chillies
  • 1 tsp Grated Ginger
  • 1/2 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Kasuri Methi
  • 1 tsp Garam Masala or Kitchen King Masala
  • 3/4 tsp Red Chilli Powder
  • 1/3 tsp Turmeric Powder
  • 2 tbsp Oil - 2 + To deep-fry the wadiyan
  • Salt to Taste
Instructions
The Preparations
  1. Deep fry the Amritsari Wadiyan.
  2. Break into smaller pieces, if required. Set aside.
  3. Peel the potatoes. Cut into thick wedges about 2" long.
  4. Chop the tomatoes to fine pieces.
  5. Peel and chop the onions to fine pieces.
  6. Chop the green chillies to fine pieces.
Method to Make Punjabi or Amritsari Aloo Wadiyan
  1. Heat 2 tbsp of oil.
  2. Add cumin seeds and stir-fry for a few seconds till the cumin seeds start to change colour.
  3. Add grated ginger and green chillies.
  4. Stir-fry for a few seconds.
  5. Add the onion and stir-fry till transparent.
  6. Add the fried Amritsari Wadiyan and kasuri methi.
  7. Stir-fry for a few seconds.
  8. Add the potato pieces and stir-fry for 3 to 5 minutes.
  9. Add the finely chopped tomatoes.
  10. Stir-fry till the tomato pieces are well-stewed.
  11. Add the cumin powder, coriander powder, garam masala/kitchen king masala, salt, and turmeric.
  12. Mix well.
  13. Add enough water to cover the potatoes and wadiyan.
  14. Cook covered, while stirring occasionally, till the potatoes are soft.
    OR
    Pressure cook for 3 whistles.
  15. Serve hot with rice or rotis.

 

Punjabi Aloo Wadiyan | Amritsari Alu Wadi