1 1/2 cups (250 g) 9 oz Chickpeas (kabuli chana)
1 tsp (6 g) Soda bicarbonate
1 Tea bag
2 tbsp (12 g) Coriander (dhaniya) seeds
1 tbsp (6 g) Cumin (jeera) seeds
1 tsp (2 g) Red chilli powder
2 tsp (4 g) Pomegranate seeds (anar dana), ground
2 tbsp (8 g) Mango powder (amchur)
2 tsp (4 g) Garam masala
Salt to taste
2 Potatoes, cut into fingers, fried
1 Ginger (adrak), 2 inch piece, julienned, fried
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
2 Green chillies
1 Dry red chillies (sookhi lal mirch), chopped
1 Onion, cut into rings
1 tsp (6 g) Soda bicarbonate
1 Tea bag
2 tbsp (12 g) Coriander (dhaniya) seeds
1 tbsp (6 g) Cumin (jeera) seeds
1 tsp (2 g) Red chilli powder
2 tsp (4 g) Pomegranate seeds (anar dana), ground
2 tbsp (8 g) Mango powder (amchur)
2 tsp (4 g) Garam masala
Salt to taste
2 Potatoes, cut into fingers, fried
1 Ginger (adrak), 2 inch piece, julienned, fried
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
2 Green chillies
1 Dry red chillies (sookhi lal mirch), chopped
1 Onion, cut into rings
method
1. Soak the chickpeas overnight with soda bicarbonate. Next morning, boil the chick peas with the tea bag in plenty of water, on low heat, till tender and the water nearly dries up. Discard the tea bag.
2. Add all the dry spices, salt, fried potato fingers, and ginger; toss well.
3. Heat the oil in a pan; add the chickpea mixture, and toss on low heat for about 10 minutes.
4. Serve hot garnished with green chillies, dry red chillies, and onion rings.
2. Add all the dry spices, salt, fried potato fingers, and ginger; toss well.
3. Heat the oil in a pan; add the chickpea mixture, and toss on low heat for about 10 minutes.
4. Serve hot garnished with green chillies, dry red chillies, and onion rings.
serving amount
serves: 4
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