Ingredients:
- 4 cups black Chickpea soaked for 6-8 hours
- 1/2 cup finely chopped Onion
- 1 cup finely chopped Tomatoes
- 1 boiled Potato
- 2-3 finely chopped Green Chili
- 2 tsp Garlic paste
- 2 tsp Black Pepper
- 2 tsp Chaat Masala (Optional)
- 1 tbsp Lemon Juice
- Salt to taste
- 1 tsp Oil
- 2 tsp Cumin Seeds
- A pinch of Asafoetida
- 1/4 finely chopped Cilantro
- Cook the soaked black Chickpeas. I prefer to use pressure cooker to boil it.
- If using a pressure cooker, cook for 4-5 whistles or tilt they are cooked.
- Make sure they are not overcooked else it will become mushy.
- In the meanwhile, dice the boiled potatoes and keep it aside.
- Once the chickpeas are cooked, drain the water.
- Now, heat some oil in a pan. Add Asafoetida and cumin seeds.
- As soon as cumin seeds start to crackle, add the garlic paste and saute it for about a minute.
- Then add the Chickpeas to it and cook for 2-3 minutes.
- Now transfer the chickpeas to a big bowl.
- Add the diced potatoes, chopped tomatoes, chopped onions and green chilies to it and mix it well.
- Then add salt, pepper, chaat masala and lemon juice to the bowl. You can adjust it according to your taste.
- Garnish with cilantro and serve.
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