Ingredients:
- Kalay chanay (Black chickpeas) 1 & ½ Cup (soaked for 8-10 hours)
- Water 5-6 Cups or as required
- Namak (Salt) ½ tbs or to taste
- Chaat masala ½ tbs
- Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Namak (Salt) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 & ½ tsp
- Zeera powder (Cumin powder) 1 tsp
- Water 2-3 tbs
- Lemon juice 2 tbs
- Cooking oil 1-2 tbs
- Zeera (Cumin seeds) ½ tbs
- Hari mirch (Green chilli) chopped 1 tbs
- Aalo (Potato) boiled & cubes 1 large
- Pyaz (Onion) chopped 1 large
- Tamatar (Tomato) deseeded & chopped 1 large
- Kheera (Cucumber) deseeded & chopped 1 Cup
- Hari mirch (Green chillies) chopped 1-2
- Tamarind sauce 2-3 tbs or as required
- Green chilli sauce 2-3 tbs or as required
- Hara dhania (Fresh coriander) 2 tbs
- Chaat masala to taste
- Lemon juice
- Sev nimco
- Tamatar (Tomatoes) deseeded & chopped
- Kheera (Cucumber) deseeded & chopped
- Pyaz (Onion) chopped
- Lemon juice
- Chaat masala
- Hara dhainia (Fresh coriander) chopped
Directions:
In a pressure cooker,add black chickpeas,water,salt & bring it to boil.
Remove scum,close with lid & pressure cook on medium flame until tender (15-20 minutes) then strain & set aside.
In a bowl,add chaat masala,kashmiri red chilli powder,red chilli powder,salt,coriander powder,cumin powder,water,lemon juice,mix well & set aside.
In a wok,add cooking oil,cumin seeds & mix well.
Add green chilli & sauté for a minute.
Add spices mixture,mix well & cook for 1-2 minutes.
Add boiled black chickpeas & mix well.
Let it cool.
In a bowl,add prepared chickpeas,boiled potatoes,onion,tomatoes,cucumber,green chilli,tamarind sauce,green chilli sauce,fresh coriander,chaat masala,lemon juice & mix well.
In add serving plate,add prepared chaat,sev nimco,tomato,cucumber,onion,lemon juice,chaat masala,fresh coriander & serve!
Ajza:
- Kalay chanay (Black chickpeas) 1 & ½ Cup (soaked for 8-10 hours)
- Water 5-6 Cups or as required
- Namak (Salt) ½ tbs or to taste
- Chaat masala ½ tbs
- Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Namak (Salt) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 & ½ tsp
- Zeera powder (Cumin powder) 1 tsp
- Water 2-3 tbs
- Lemon juice 2 tbs
- Cooking oil 1-2 tbs
- Zeera (Cumin seeds) ½ tbs
- Hari mirch (Green chilli) chopped 1 tbs
- Aalo (Potato) boiled & cubes 1 large
- Pyaz (Onion) chopped 1 large
- Tamatar (Tomato) deseeded & chopped 1 large
- Kheera (Cucumber) deseeded & chopped 1 Cup
- Hari mirch (Green chillies) chopped 1-2
- Tamarind sauce 2-3 tbs or as required
- Green chilli sauce 2-3 tbs or as required
- Hara dhania (Fresh coriander) 2 tbs
- Chaat masala to taste
- Lemon juice
- Sev nimco
- Tamatar (Tomatoes) deseeded & chopped
- Kheera (Cucumber) deseeded & chopped
- Pyaz (Onion) chopped
- Lemon juice
- Chaat masala
- Hara dhainia (Fresh coriander) chopped
Directions:
Pressure cooker mein kalay chanay,pani aur namak dal dein aur ubal anay dein.
Scum ko nikal lein,lid laga lein aur darmiyani ancch per gul janay tak pressure cook ker lein (15-20 minutes) phir strain ker ka side per rakh dein.
Bowl mein chaat masala,Kashmiri lal mirch powder,lal mirch powder,namak,dhania powder,zeera powder,pani aur lemon juice dal ker ache tarhan mix ker lein & side per rakh dein.
Karahi mein cooking oil aur zeera dal ker ache tarhan mix karein.
Hari mirch dal ker ek minute kliya sauté ker lein.
Spices mixture dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
Boiled kalay chanay dal ker ache tarhan mix ker lein.
Thanda ker lein.
Bowl mein tayyar kalay chanay,boiled aalo,pyaz,tamatar,kheera,hari mirch,tamarind sauce,green chilli sauce,hara dhania,chaat masala aur lemon juice dal ker ache tarhan mix ker lein.
Serving dish mein tayyar chaat,sev nimco,tamatar,kheera,pyaz,lemon juice,chaat masala aur hara dhania dal ker serve karein!
