Potato and chickpea delight (Aloo Kabll) recipe
ingredients
300 g Potatoes, boiled, peeled, diced
1 cup (150 g) 5 oz Chickpeas (kabuli chana), soaked overnight
1 tsp (2 g) Mango powder (amchur)
1 tsp (1 1/2 g) Cumin (jeera) powder
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (4 g) Black salt (kala namak)
1/2 tsp Red chilli powder
1/2 tsp (2 1/2 ml) Lemon (nimbu) juice Salt to taste
1 cup (150 g) 5 oz Chickpeas (kabuli chana), soaked overnight
1 tsp (2 g) Mango powder (amchur)
1 tsp (1 1/2 g) Cumin (jeera) powder
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (4 g) Black salt (kala namak)
1/2 tsp Red chilli powder
1/2 tsp (2 1/2 ml) Lemon (nimbu) juice Salt to taste
For the garnish:
1 tbsp (24 g) Ginger (adrak), julienned
1 tbsp Green chillies, finely sliced Lemon, cut into wedges
1 tbsp Green chillies, finely sliced Lemon, cut into wedges
method
1. Drain the chickpeas and pressure cook with 2 cups water for about 10 minutes or till soft. Drain and keep aside.
2. Mix all the ingredients thoroughly in a bowl.
3. Serve cold garnished with ginger, green chillies, and lemon wedges.
2. Mix all the ingredients thoroughly in a bowl.
3. Serve cold garnished with ginger, green chillies, and lemon wedges.
serving amount
serves: 2 - 4
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more information
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