Recipes
vegan
Black chickpeas chaat
By Nafeesa Saleh
ā³ Prep Time: 30 minute
25 Mar 2020
Nutritional Overview
Calories
369.1 kcal
Protein
13 gm
Carbs
48 gm
Fats
13.9 gm
Ingredients
Black chickpeas - 60gm
Olive oil - 10gm
Cumin seeds - a pinch
Mint leaves - 5gm
Bengal gram flour - 10gm
Potatoes- 20gm
Garlic - 10gm
Ginger - 5gm
Tamarind - 5gm
Kokum - 5gm
Onion - 5gm
Turmeric powder - 0.5 tsp
Method
Step 1
Soak the black chickpeas overnight or atleast prior to - hours.
Step 2
Boil it in the pressure cooker adding salt for about minutes or until it becomes soft. Strain the water and keep aside.
Step 3
In a large skillet, add oil and garlic slits (gm) and saute it until itās golden brown and then strain it and keep aside.
Step 4
Now, add cumin seeds and let it crackle. Then add boiled black chickpeas. Add ginger garlic paste, turmeric powder and little water and continue sauting it for about minutes on low flame.
Step 5
In a bowl, dissolve bengal gram flour in water and pour this mixture to the skillet.
Step 6
Boil the potatoes, remove its skin, cut it into pieces and add this as well to the skillet.
Step 7
Add mint leaves and little water and let it simmer on low flame until all rawness disappears. Add salt if required.
Step 8
For tamarind kokum chutney- boil water and add tamarind and kokum and let it soak in it for about minutes. Deseed both, grind it in the mixture and sieve it using strainer. Add water to get the liquid consistency.
Step 9
In a plate, first pour in the cooked chickpea masala, followed by above chutney. Top it with crunchy garlic, onion slices and mint leaves.
Step 10
Note: if you want spicy, you may add green chilly paste
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