CHICKPEA CHAAT
Ingredients:
1/2kg black chickpeas
2 tbsp red chilli powder
6 – 8 green chillies, finely chopped
1 tbsp cornflour
4 onions finely chopped
200g yoghurt
2 tbsp vinegar
2 tbsp garlic paste
2 tsp soda bicarbonate
1 tbsp cumin seed powder
1/2 cup tamarind pulp
3 – 4 tbsp oil
Salt to taste (for chickpeas and masala)
For garnishing:
8 – 10 garlic cloves (thinly sliced)
Chopped coriander leaves
Few mint leaves
4 – 6 green chillies
Method:
Wash and soak chickpeas in a deep bowl with soda bicarbonate for eight hours. Drain, add 6 – 7 glasses of water and salt and place on medium heat to boil.
Keep removing the froth accumulating on the surface from time to time. Remove from flame when the chickpeas are tender and about two cups of thick gravy remains. Heat oil in a pan and fry garlic flakes till golden brown. Remove from oil and keep aside for garnishing.
In the same oil, add garlic paste and fry for three minutes on low flame. Add onions, green chillies, red chilli, cumin seed powder and yoghurt. Cook for about 10 minutes on low flame. Now add boiled chickpeas and the gravy to the masala and mix well. Cook on low flame for 5 – 8 minutes.
Dissolve cornflour in two cups of water and add to the chickpeas. Cookon low flame till the gravy thickens. Dish out in a serving platter.
Garnish with coriander and mint leaves, green chillies and fried garlic flakes and serve hot with thinly sliced onions, chillies and chopped tomatoes and crisp papri.
Optional: Sprinkle 2 tbsp lemon juice and chat masala to taste.
1/2kg black chickpeas
2 tbsp red chilli powder
6 – 8 green chillies, finely chopped
1 tbsp cornflour
4 onions finely chopped
200g yoghurt
2 tbsp vinegar
2 tbsp garlic paste
2 tsp soda bicarbonate
1 tbsp cumin seed powder
1/2 cup tamarind pulp
3 – 4 tbsp oil
Salt to taste (for chickpeas and masala)
For garnishing:
8 – 10 garlic cloves (thinly sliced)
Chopped coriander leaves
Few mint leaves
4 – 6 green chillies
Method:
Wash and soak chickpeas in a deep bowl with soda bicarbonate for eight hours. Drain, add 6 – 7 glasses of water and salt and place on medium heat to boil.
Keep removing the froth accumulating on the surface from time to time. Remove from flame when the chickpeas are tender and about two cups of thick gravy remains. Heat oil in a pan and fry garlic flakes till golden brown. Remove from oil and keep aside for garnishing.
In the same oil, add garlic paste and fry for three minutes on low flame. Add onions, green chillies, red chilli, cumin seed powder and yoghurt. Cook for about 10 minutes on low flame. Now add boiled chickpeas and the gravy to the masala and mix well. Cook on low flame for 5 – 8 minutes.
Dissolve cornflour in two cups of water and add to the chickpeas. Cookon low flame till the gravy thickens. Dish out in a serving platter.
Garnish with coriander and mint leaves, green chillies and fried garlic flakes and serve hot with thinly sliced onions, chillies and chopped tomatoes and crisp papri.
Optional: Sprinkle 2 tbsp lemon juice and chat masala to taste.
