New Update
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| Main Ingredients | Chickpeas (kabuli chana), Ginger-garlic paste |
| Cuisine | Maharashtrian |
| Course | Snacks and Starters |
| Prep Time | 7-8 hour |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1 1/2 cups chickpeas (kabuli chana), soaked overnight and parboiled
- 1 tablespoon ginger-garlic paste
- 1/2 tablespoon cumin seeds, roasted and crushed
- 1 tablespoon Kashmiri red chilli powder
- 1 1/2 tablespoons lemon juice
- Salt to taste
- 1 1/2 tablespoons yogurt
- 1/2 cup gram flour (besan)
- Oil to deep fry
- Chaat masala to sprinkle
Method
- Mix together chickpeas, ginger-garlic paste, crushed cumin seeds, chilli powder and lemon juice in a bowl. Add salt and mix.
- Add yogurt and gram flour and mix well. Set aside for 10-15 minutes.
- Heat sufficient oil in kadai. Slide in the chickpeas, separating each of them as you put them into the hot and deep fry till golden brown and crisp. Drain on absorbent paper.
- Sprinkle some chaat masala on top and serve immediately.
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