Ingredients
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200 gms Kabuli Chanawhite chickpeas
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1 Black Cardamom
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3-4 Green Chillieschopped
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1/2 tsp Cumin (Zeera)
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1 Pinch Asafoetida
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1/4 tsp Cumin Powder
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1 tsp Red Pepper Powder
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2 Tomatoescubes
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1/2 tbsp Tamarind Pulp
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Fresh Corianderfor garnishing
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1/2 tsp Chat Masalaor as required
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Saltacc. to taste
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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!
