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Spicy Dry Chickepeas
Chana rawalpindiwaala
Chicken (kabooli chana),
Soaked overnight 450 gm / 1 lb
Water 12 cups
Soda bi-carbonate ½ tsp
Tea bags, tied in a muslin cloth 6
Step I :
Cooking oil 5 tbsp
Garlic (lasan) paste 2 tsp
Gram flour (besan) 1 tbsp
Pomegranate (anaar) powder 5 tsp
Dry mango powder (amchur) 2 tsp
Red chilli powder 1 tsp
Black rock salt (kaala namak) 1 tsp
Dry fenugreek (kasoori methi) leaves 2 tsp
Cumin (jeera) powder 1 tsp
Salt to taste
Lemon (nimbu) juice 1 tbsp
Ginger (adrak), 1" piece, cut into juliennes 1
Method :
Boil the chickpeas in water soda bi-carbonate and tea bags till chickpeas are fully cooked. Drain the water and discard the tea bags.
Heat the oil (step I) in a wok on medium heat; add garlic paste and saute until golden brown. Add gram flour and stir and roast for 5-7 minutes ensuring that it does not stick and burn.
Add the remaining ingredients (except ginger); stir for a minute. Add the boiled chickpeas and stir until well mixed. Remove and adjust the seasoning.
Transfer to a serving dish and serve garnished with ginger.
*Preparation time: 2 ½ hours. Serves: 4
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