A quick and easy Kala Chana Aloo chaat recipe for you all to try this ramazan. #HappyCookingToYou #FoodFusion #RamazanRecipes
Ingredients:
-Kalay channay (Black chickpeas) 300g (soaked overnight)
-Water 5-6 Cups or as required
-Namak (Salt) ½ tbs or to taste
-Cooking oil 3-4 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Sabut dhania (Coriander seeds) roasted & crushed 1 tsp
-Lal mirch (Red chilli) crushed 1 tsp
-Namak (Salt) ½ tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Reserved boiled chickpea water 3-4 tbs
-Imli pulp (Tamarind pulp) 4-5 tbs
-Reserved boiled chickpea water ½ Cup
-Aloo (Potatoes) boiled & cubes 2 large
-Pyaz (Onion) chopped 2 small
-Tamatar (Tomato) chopped 2 large
-Hara dhania (Fresh coriander) chopped handful
-Lemon juice 2-3 tbs
-Hari mirch (Green chilli) chopped 1 tbs
-Hara dhania (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 & reserve water for later use.
-In a wok,add cooking oil,ginger garlic paste & mix well.
-Add cumin seeds,coriander seeds,red chilli crushed,salt,red chilli powder & mix well.
-Add reserved boiled chickpeas water,mix well & cook for a minute.
-Add boiled black chickpeas & mix well.
-Add tamarind pulp,reserved boiled chickpea water,mix well & cook for 2 minutes.
-Add boiled potatoes,onion,tomato,fresh coriander,lemon juice,green chilli & give it a good mix.
-Garnish with fresh coriander & serve!
