Chaatwale channa by Lata on May 26, 2011
Wholesome chickpeas saute'ed with aromatic mint, ginger and garlic and mixed with chaat masala makes a delicious evening snack
- Cook time:
- Prep time:
- Serves: 3 people
- 1/2 cup garbanzo beans/chick peas
- 1/4 th teaspoon turmeric powder
- 2 inches piece ginger sliced
- 1 heaped teaspoon salt
- 1 medium red onion sliced in big chunks
- 3 cloves garlic (optional)
- 1 small bunch of fresh coriander leaves
- 1 tight fist full fresh mint leaves
- 3 green chillis
- 1 tablespoon cooking oil
- 2 tomatoes, dropped in warm water and skin peeled
- 2 teaspoons thick tamarind pulp
- 1 tablespoon crushed jaggery
- 1 teaspoon chaat masala
- 1 red onion sliced finely (for garnish)
- 1 inch piece ginger chopped in thin strips(for garnish)
- 1 green chilli sliced finely (for garnish)
- 1 tablespoon fresh coriander leaves (for garnish)
Wash the garbanzo beans and soak them in water overnight.
Drain the water. Add fresh water, some of the sliced ginger and turmeric powder.
Pressure cook until the beans are soft to press between fingers, but not too soft to mash.
Drain the cooking liquor to be used for grinding the masala.
Add salt to the beans and keep aside.
Blend in the jar of a mixer the rest of the ginger, chillis, sliced onions, coriander and mint leaves. Adding the cooking liquor, grind these to a paste.
Drop the tomatoes in warm water for a few seconds. Gently remove the skin of the tomatoes. Chop the tomatoes, add the tamarind pulp and keep ready.
Heat oil in a pan. Add the masala paste and saute until the raw taste of the ingredients subsides and the oil starts separating from the masala.
Add the tomatoes and tamarind pulp.
Cook them until the tomatoes are mashed well and blended with the paste. At this point add the crushed jaggery.
Add the cooked beans and toss for a few minutes to blend the beans and the masala well.
Remove from the stove.
Transfer to a serving dish. Sprinkle chaat masala and garnish with sliced onions,coriander leaves, strips of ginger and slit green chillis.
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By nirali bhimani on May 26, 2011