Ingredients: tomato,jowar flour (sorghum),anardana powder (pomegranate seed powder),nutralite cheesy garlic mayo,carrot,onion,turmeric powder,green chillies,salt,wheat flour,coriander (dhania),cardamom (elaichi) podsseeds,nutralite garlic oregano,pudina dahi chutney,garam masala powder,red chilli powder,curd,sugar,nutralite classic,bajra flour ( pearl millet),pepper,kala chana (brown chickpeas),ginger,amchur (dry mango powder),purple cabbage,dry yeast,cinnamon stick (dalchini),coriander powder

Mini Naan Recipe With Pindi Chole, 1 teaspoon Coriander Powder (Dhania),2 Green Chillies - slit,1 Onion - finely chopped,1 cup Kala Chana (Brown Chickpeas) - soaked overnight and cooked,1 cup Purple cabbage - thinly sliced,1/2 cup Curd (Dahi / Yogurt),1 Onion - thinly sliced,Salt - to taste,1/2 teaspoon Amchur (Dry Mango Powder),2 tablespoons Nutralite Cheesy Garlic Mayo,2 Cardamom (Elaichi) Pods/Seeds,1/2 cup Homemade tomato puree,1 inch Ginger - finely chopped,1 tablespoon Nutralite Garlic & Oregano Spread,1-1/2 cup Whole Wheat Flour,1 teaspoon Nutralite Classic Spread,Coriander (Dhania) Leaves - a small bunch finely chopped,1/2 teaspoon Red Chilli powder,1/2 cup Pudina Dahi Chutney,1 teaspoon Sugar,1-1/2 teaspoons Active dry yeast,1/4 cup Bajra Flour ( Pearl Millet),1/2 teaspoon Turmeric powder (Haldi),1 Carrot (Gajjar) - grated,1/2 teaspoon Garam masala powder,1 Cinnamon Stick (Dalchini),Salt and Pepper - to taste,1 teaspoon Anardana Powder (Pomegranate Seed Powder),1/4 cup Jowar Flour (Sorghum), 55, Fusion, To begin making the Mini Naan Sandwich Recipe With Pindi Chole, keep the coleslaw and pudina dahi chutney ready.
*Here's how you can make it: Pudina Dahi Chutney Recipe- Mint Yoghurt DipTo make the coleslaw, in a mixing bowl combine the purple cabbage, onion, carrots, nutralite cheesy garlic mayo, salt and pepper.
Keep aside or refrigerated.
*To make the naan:To make the naan dough in a mixing bowl, combine the whole wheat flour, active dry yeast, salt, garlic & oregano spread and mix well until the ingredients are well combined.
Now knead the dough with the curd and use the required amount of water to knead a soft dough.
Finally, add in a teaspoon of oil and knead into a smooth dough and shape it into a large dough ball.
Place this in a greased bowl, and cover with a damp cloth and keep it rested in a warm place for about two hours.
Once the naan dough has doubled in size, punch down the dough, knead for a minute and divide into equal portions.Heat a cast iron tawa on medium heat, and keep it ready.Roll out each dough ball into a 3 inch diameter, brush water on one side of the naan, and evenly spread it on the entire surface of the naan, now place this naan on the tawa, with the water side face down.
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Next, after about 40 seconds, flip the tawa upside down, in a way that the tawa is up and the naan is in direct contact with the flame.
Gradually the naan, will fall off from the tawa, using a pair of tongs, take the Naan from the griddle and cook the other side directly on the flame.
Keep moving the naan for even cooking.
Remove from the flame, slather some butter and set aside.
 Repeat the process for the rest of the dough.
*To make the Pindi Chole recipe:We will first cook the soaked Kala chana in the pressure cooker.
Click to see the video recipe of how to cook legumes like chickpeas in a pressure cooker.Make sure to cook the chola with a little salt.
After it is cooked, when you place it between your fingers, it should mash easily.
That's when you know you have the perfect texture of the cooked chola.The next step is to proceed to make the masala for the Pindi Chola.
Heat a teaspoon of Nutralite classic spread in a pan over medium heat.Add the onion, ginger, green chillies along with the cinnamon and cardamom.
Saute until the onions soften.Once the onions soften, add the tomato, turmeric powder, coriander powder, garam masala powder, amchur powder, chilli powder and salt.
Once the onions and tomatoes form a good masala, add the cooked Kala Chana and give it a good stir.
Cover the pan, and simmer the Pindi Chole for about 5 minutes so the chola absorbs all the masalas and gets good flavors and taste.
Turn off the heat and stir in the chopped coriander leaves.Transfer the Pindi Chole to a serving bowl.
*To assemble the Mini Naan Canape With Pindi Chole:Place one naan on the working counter, spoon the coleslaw, spoon the pindi chole, slather some Pudina Dahi Chutney, top generously and serve! Serve Mini Naan Canape Recipe With Pindi Chole along with other appetizers like Bhakri Chaat Recipe With Green Moong Sprouts And Aloo, Delicious Butter Chicken Pani Puri Recipe, Achaari Paneer Mini Bread Bowl With Cheesy Twist Recipe.
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