Spicy Chole Chaat
|Chickpeas||1 Cup (16 tbs) (Garbanzo Beans, Kabuli Chana)|
|Potato||1 Medium, boiled|
|Gram flour||1⁄4 Cup (4 tbs)|
|Ginger||1 Tablespoon, finely grated|
|Green chili||1 , seeded, minced (Adjust To Taste)|
|Salt||1 1⁄2 Teaspoon (Adjust To Taste)|
|Black salt||1 Teaspoon (Kala Namak)|
|Black pepper||1⁄2 Teaspoon|
|Cumin powder||1 Teaspoon, roasted|
|Mango powder||1 Teaspoon|
|Garam masala||1 Tablespoon|
|Juice of lemon||1 Tablespoon|
|Lemon slice||5 (For Garnishing)|
1.Peel and cut the boiled potato into ¼ inch cubes; set aside.
2.Wash the chickpeas and soak in 4 cups of water for at least 8 hours. Chickpeas will increase in volume by 2½ times, after soaking.
3.Drain the water and wash the chickpeas.
4.In a pressure cooker add chickpeas with four cups of water. Cook on medium high heat. As pressure cooker starts steaming turn the heat down to medium, and cook for another 8 minutes.
5.Turn off the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
6.Heat oil in a saucepan over medium heat, add the gram flour (besan) and stir-fry for about 1-2 minutes or until the color changes to golden brown.
7.Add grated ginger and minced green chili, stir for a few seconds; combine the chickpeas to the gram flour.
8.Add salt, black salt, black pepper, roasted cumin seed powder, and mango powder. Lightly mash chickpeas while mixing in the spices.
9.Cook on low heat for about 10 to 15 minutes; turn off the heat.
10.Add potatoes, garam masala and lemon juice. Mix gently.
11.Before serving, let the chickpeas sit at least half an hour to absorb all the flavors. The gravy will also thicken as it cools.
12.Garnished the chole chaat with ginger relish, and with slices of lemon; serve hot.
13.Chole chat can also be arranged and wrapped in lettuce leaves. It provides a nice crunch to the dish, while making for a beautiful presentation.
For an easier and quicker recipe, you may substitute with canned chickpeas.
*The roasted cumin seed powder is prepared by dry roasting whole cumin seeds, followed by grinding to a powder form.