Ingredients

Adjust Servings:

	200 gms Kabuli Chana white chickpeas
	1 Black Cardamom
	3-4 Green Chillies chopped
	1/2 tsp Cumin (Zeera)
	1 Pinch Asafoetida
	1/4 tsp Cumin Powder
	1 tsp Red Pepper Powder
	2 Tomatoes cubes
	1/2 tbsp Tamarind Pulp
	Fresh Coriander for garnishing
	1/2 tsp Chat Masala or as required
	Salt acc. to taste
	1/2 tbsp Oil

Features:

Cuisine:

50 min
Serves 3
Medium

Ingredients

200 gms Kabuli Chana
white chickpeas
1 Black Cardamom
3-4 Green Chillies
chopped
1/2 tsp Cumin (Zeera)
1 Pinch Asafoetida
1/4 tsp Cumin Powder
1 tsp Red Pepper Powder
2 Tomatoes
cubes
1/2 tbsp Tamarind Pulp
Fresh Coriander
for garnishing
1/2 tsp Chat Masala
or as required
Salt
acc. to taste
1/2 tbsp Oil

Description

This popular street food from the bustling streets of Delhi is a super succulent and delectable snack that combines the goodness of soft boiled chickpeas with a burst of spicy and tangy flavors. This appetizingly scrumptious Delhi Chana Chaat would be a sure hit at any gathering or may also be served as a quick evening snack.

Here’s the recipe for this scrumptiously toothsome spicy and tangy Delhi Chana Chaat;

Directions

Soak chickpeas overnight.
Drain and pressure cook for 10-15 mins or until chickpeas are soft.
Strain and set aside.
Heat oil in a pan.
Add cumin and cardamom.
Let Crackle for a minute until aromatic.
Add green chillies, asafoetida, red chili powder, cumin powder and salt.
Saute for 1-2 min.
Add tomatoes and let cook until soft.
Add boiled chickpeas (keep aside 2-3 tbsps and mash them).
Add a cup of water and let simmer on high flame for 4-5 mins.
Lower the flame and let simmer for 8 more mins.
Add the mashed chickpeas and tamarind paste.
Let simmer for a couple of mins.
Do not dry out completely.
Turn off flame.
Sprinkle some fresh coriander leaves and chopped onions.
Enjoy!