Chole chaat makes a great snack for people who enjoy spicy food. This is a very easy recipe to prepare, and quite an aromatic dish.
1 Cup (16 tbs) (Garbanzo Beans, Kabuli Chana)
1⁄4 Cup (4 tbs) (Besan)
1 , seeded and minced (Adjust To Taste)
1 1⁄2 Teaspoon (Adjust To Taste)
1 Teaspoon (Kala Namak)
Roasted cumin powder
Roma lettuce leaves
Peel and cut the boiled potato into ¼ inch cubes. Set aside.
Wash chickpeas and soak in 4 cups of water for at least 8 hours.Chickpeas will increase in volume by 2½ times, after soaking.
Drain the water and wash the chickpeas.
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.
Turn off the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
Heat the oil in a saucepan over medium heat, add the gram flour (besan) and stir fry for 1-2 minutes until until the color changes to golden brown.
Add grated ginger and minced green chili, stir for a few seconds. Add the chickpeas to the gram flour.
Add salt, black salt, black pepper, roasted cumin seed powder, and mango powder. Lightly mash chickpeas while mixing in the spices.
Cook on low heat for 10 to 15 minutes. Turn off the heat.
Add potatoes, garam masala and lemon juice. Mix gently.
Before serving, let the chickpeas sit at least half an hour to absorb all the flavors. The gravy, too will thicken as it cools.
For starters, this Fresh Chole Chaat will be a tad spicy, but you can always adjust the spice levels. It is healthy and it makes a good any time snack. I would love to munch on this when watching a game on TV. Learn how to make this dish from Manjula! Enjoy!