Ingredients:
- Chanay (Chickpeas) ½ kg
- Pani (Water) as required
- Baking soda ½ tsp (optional)
- Pani (Water) as required
- Namak (Salt) ½ tbs
- Pani (Water) 1 & ½ Cups
- Besan (Gram flour) 2 tbs
- Zarda ka rang (Yellow food color) ¼ tsp
- Chaat masala ½ tbs
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Namak (Salt) ½ tsp or to taste
- Lal mirch (Red chili) crushed ½ tsp
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Sabut dhania (Coriander seeds) crushed ½ tbs
- Imli pulp (Tamarind pulp) ½ Cup
- Chanay (Chickpeas) boiled 3 Cups
- Pyaz (Onion) chopped ½ Cup
- Tamatar (Tomato) chopped ½ Cup
- Hari mirch (Green chilies) 2
- Hara dhania (Fresh coriander) chopped
- Pani (Water) as required
- Zarda ka rang (Yellow food color) ¼ tsp
- Aloo (Potatoes) cubes 1 Cup
Assembling:
- Aloo (Potatoes)
- Dahi (Yogurt) whisked
- Papri
- Chaat masala to taste
- Hara dhania (Fresh coriander) chopped
Directions:
In bowl,add chickpeas,water,baking soda and mix,cover and let it soak for overnight on your counter then drain the chickpeas and wash with tap water.
In pressure cooker,add soaked chickpeas,water,salt,mix well and bring it to boil,cover and pressure cook for 20 minutes or until the chickpeas are tender then drain.
Let them cool down.
Can be stored in freezer for up to 1-2 months.
In wok,add water,gram flour and whisk well.
Add yellow food color and mix well.
Add chaat masala,red chili powder,salt,red chili crushed,cumin seeds,coriander seeds,mix well and cook for 1-2 minutes.
Add tamarind pulp and mix well.
Add boiled chickpeas and give it a good mix.
Add onion,tomato,green chilies,fresh coriander and mix well.
In saucepan,add water,yellow food color,potatoes,mix well and boil until potatoes are tender (approx. 15-18 minutes) then drain.
Assembling:
In serving dish,add chanay,boiled potatoes,yogurt,papri,chaat masala,fresh coriander & serve!
Ajza:
- Chanay (Chickpeas) ½ kg
- Pani (Water) as required
- Baking soda ½ tsp (optional)
- Pani (Water) as required
- Namak (Salt) ½ tbs
- Pani (Water) 1 & ½ Cups
- Besan (Gram flour) 2 tbs
- Zarda ka rang (Yellow food color) ¼ tsp
- Chaat masala ½ tbs
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Namak (Salt) ½ tsp or to taste
- Lal mirch (Red chili) crushed ½ tsp
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Sabut dhania (Coriander seeds) crushed ½ tbs
- Imli pulp (Tamarind pulp) ½ Cup
- Chanay (Chickpeas) boiled 3 Cups
- Pyaz (Onion) chopped ½ Cup
- Tamatar (Tomato) chopped ½ Cup
- Hari mirch (Green chilies) 2
- Hara dhania (Fresh coriander) chopped
- Pani (Water) as required
- Zarda ka rang (Yellow food color) ¼ tsp
- Aloo (Potatoes) cubes 1 Cup
Assembling:
- Aloo (Potatoes)
- Dahi (Yogurt) whisked
- Papri
- Chaat masala to taste
- Hara dhania (Fresh coriander) chopped
Directions:
Bowl mein chanay,pani aur baking soda dal ker mix karein aur dhak ker overnight kliya rakh dein phir pani drain ker klein aur tap pani sa dho lein.
Pressure cooker mein soaked chanay,pani,namak dal ker mix karein aur ubal anay ka bad dhak dein aur 20 minutes ya chanay gul janay tak pressure cooker mein paka lein aur pani drain ker lein.
Thanda ker lein.
1-2 months kliya freezer mein store ker saktay han.
Karhai mein pani aur besan dal ker ache tarhan whisk ker lein.
Zarda ka rang dal ker ache tarhan mix karein.
Chaat masala,lal mirch powder,namak,lal mirch crushed,zeera aur sabut dhania dal ker ache tarhan mix karein aur 1-2 minute kliya paka lein.
Imli pulp dal ker ache tarhan mix karein.
Boiled chanay dal ker mix ker lein.
Pyaz,tamatar,hari mirch aur hara dhania dal ker ache tarhan mix ker lein.
Saucepan mein pani,zarda ka rang aur aloo dal ker mix karein aur aloo naram hunay tak boil ker lein (approx. 15-18 minutes) phir drain ker lein.
Assembling:
Serving dish mein chanay,boiled aloo,dahi,papri,chaat masala aur hara dhania dal ker serve karein.
