Fresh Chole Chaat
|Chickpeas||1 Cup (16 tbs) (Garbanzo Beans, Kabuli Chana)|
|Boiled potato||1 Medium|
|Gram flour||1⁄4 Cup (4 tbs) (Besan)|
|Grated ginger||1 Tablespoon|
|Green chili||1 , seeded and minced (Adjust To Taste)|
|Salt||1 1⁄2 Teaspoon (Adjust To Taste)|
|Black salt||1 Teaspoon (Kala Namak)|
|Black pepper||1⁄2 Teaspoon|
|Roasted cumin powder||1 Teaspoon|
|Mango powder||1 Teaspoon|
|Garam masala||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Ginger relish||2 Tablespoon|
|Roma lettuce leaves||8|
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.