We visited Chhappan Bhog in Abu Shagara in Sharjah on a weekend afternoon. To sum it all, a recommendable place for all Indian food lovers like us. very beautifully prepared, but lack in taste.
definitely a must try drinks.įrom desserts we had their Bombay falooda. not less than a maharaja thali, quite shareable portion. which comes with delicious paneer tikka, rajma & paratha. the pani puris were mouth watering, the perfect balance of sweet & sour water is what makes them perfect.įollowed by Bhel Batata Puri & Dhai Puri. We visited there for lunch last week.Ĭoming back to food, we started with the Pani Pur. an Indian restaurant in Abu Shagara, Sharjah that serves vegetarian Indian food of which chaats are a major and yummy highlight. Though the place is small but it hardly matters if the food is scrumptious.
Restaurants for Special Occasions in SharjahĬhappan Bhog- a gateway to street food of IndiaĪ great place for having Indian Chaat & Desi food, specially of your a vegetarian. Mediterranean Restaurants with Delivery in Sharjah. French Restaurants for Lunch in Sharjah. American Restaurants for Families in Sharjah. Hotels near (DWC) Dubai World Central - Al Maktoum International Airport. Hotels near Mleiha Archaeological Centre. Hotels near Sharjah Museum of Islamic Civilization. Turn off heat, add the chopped coriander leaves with stems and let the rajma sit in the pot/pan covered for at least 10 minutes before serving.ĭon't forget to get the rice ready on the side. Using the back of a ladle, crush some of the rajma (only some) to give a homelike thick consistency to the gravy. Bring everything to a boil and then leave it to simmer on low heat for 7-10 minutes. Now add the boiled rajma along with the water to the gravy in the wok. Oil should be releasing on the sides and you should have a thick consistency of the gravy. Open and check the doneness of the masala. Once the tomatoes start wilting, add garam masala, mix and then cover and cook on low to medium heat to ensure that tomatoes are fully done. As soon as you add tomatoes, the wok will automatically get de-glazed. Now let the tomatoes cook on medium heat. To ensure no burning, keep splashing water if needed and de-glaze the wok/pan and scrape any spices sticking to the bottom.Īdd the tomatoes now and stir to combine. Keep sautéing in between patiently for the next 10-12 minutes. Add the turmeric, red chilli powder, coriander powder and some salt in that order, and mix everything. The onions will start turning golden brown now with some oil oozing on the side. Then add the onions and continue sautéing for the next 12-15 minutes on medium heat. Once the seeds sizzle, add the ginger garlic paste and sauté for 10 seconds. Heat oil/ghee in a wok or large pan which is deep enough, and then add cumin seeds. While the rajma is getting boiled, start making the gravy. Take the pressure cooker off heat but don't open it yet. When the rajma is done, you can literally smell it from the cooker/pot. If using an instant pot, cook on high pressure for 30 minutes. After the first whistle on a medium high flame, turn the heat to low-medium and cook the rajma for 20 minutes. This will be about 4-5 whistles depending on your pressure cooker. Boil the rajma in a pressure cooker with a pinch of salt for 20 minutes. Soak rajma in water overnight or for at least 4-6 hours.
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