Monday, February 7, 2011


Serves: 4

White Chickpeas - 1 cup
Oil - 3 tbsp
Onion - 2 small, finely chopped
Coriander powder - 1 tsp
Red Chilli powder - 1 tsp
Chhole powder - 1 tbsp
Tomato - 1, finely chopped
Green chillies - 3, slit
Ginger - 1/2 inch, greated
Chaat powder - 1/2 tsp
Kasuri Methi - 1/2 tsp

1. Soak the chickpeas for about 8-10 hours, preferably overnight.
2. Cook the chickpeas with about 3 cups of water in a pressure cooker and set aside.
3. Heat the oil and fry the onions until they are golden brown. Add the coriander powder, red chilli powder, chhole powder and fry on low flame for about 3 minutes.
4. Add the tomato, green chillies and ginger and mix well. Cook until the tomatoes soften, then add the boiled chickpeas.
5. For added flavour, add the Chaat powder and Kasuri Methi. Mix well and remove from heat. Serve immediately.

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