Kala Chana Aloo Chaat

Ingredients Kala Chana Aloo Chaat:

  • -Aloo (Potatoes) boiled & cubes 2 large
  • -Pyaz (Onion) chopped 2 small
  • -Tamatar (Tomato) chopped 2 large
  • -Hara dhania (Fresh coriander) chopped handful
  • -Lemon juice 2-3 tbs
  • -Hari mirch (Green chilli) chopped 1 tbs
  • -Hara dhania (Fresh coriander) chopped
  • -Sabut dhania (Coriander seeds) roasted & crushed 1 tsp
  • -Lal mirch (Red chilli) crushed 1 tsp
  • -Namak (Salt) ½ tsp or to taste
  • -Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • -Reserved boiled chickpea water 3-4 tbs
  • -Imli pulp (Tamarind pulp) 4-5 tbs
  • -Reserved boiled chickpea water ½ Cup
  • -Kalay channa (Black chickpeas) 300g (soaked overnight)
  • -Water 5-6 Cups or as required
  • -Namak (Salt) ½ tbs or to taste
  • -Cooking oil 3-4 tbs
  • -Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • -Zeera (Cumin seeds) roasted & crushed 1 tsp

Directions:

  1. – In a pressure cooker, add black chickpeas, water, and swab & bring it to boil.
  2. – Remove proletariat, close with lid & pressurechef on medium honey until tender( 15- 20 twinkles) also strain & reserve water for after use.
  3. – In a wok, add cuisine oil painting, and gusto garlic paste & blend well.
  4. – Add cumin seeds, coriander seeds, red chilli crushed, swab, and red chilligreasepaint & blend well.
  5. – Add reserved boiled chickpeas water, mix well & cook for a nanosecond.
  6. – Add boiled black chickpeas & blend well.
  7. – Add tamarind pulp, and reserved boiled chickpea water, mix well & cook for 2 twinkles.
  8. – Add boiled potatoes, onion, tomato, fresh coriander, bomb juice, and green chilli & give it a good blend.
  9. – Garnish with fresh coriander &serve!
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