Potato and chickpea delight (Aloo Kabll)
Ingredients
- 10 1/2 oz Potatoes boiled, peeled, diced
- 5 oz Chickpeas kabuli chana, soaked overnight
- 1 tsp Mango powder amchur
- 1 tsp Cumin jeera powder
- 2 tsp Coriander dhaniya powder
- 1 tsp Black salt kala namak
- 1/2 tsp Red chilli powder
- 1/2 tsp Lemon nimbu juice Salt to taste
for the garnish:
- 1 tbsp Ginger adrak, julienned
- 1 tbsp Green chillies finely sliced Lemon, cut into wedges
Instructions
- Drain the chickpeas and pressure cook with 2 cups water for about 10 minutes or till soft. Drain and keep aside.
- Mix all the ingredients thoroughly in a bowl.
- Serve cold garnished with ginger, green chillies, and lemon wedges.
Calories: 125 kcal
Carbohydrates: 25 g
Protein: 5 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 606 mg
Potassium: 439 mg
Fiber: 5 g
Sugar: 3 g
Vitamin A: 95 IU
Vitamin C: 16 mg
Calcium: 33 mg
Iron: 2 mg