Chohlay Chickpea Snack Recipe
Summary
HealthyLow Calorie
Ingredients
| Two 450-g / 1-lb cans of chickpeas | ||
| Potato | 1 Large, cubed | |
| Onion | 1 Medium, diced | |
| Tamarind paste | 2 Tablespoon | |
| Mango powder | 1 Teaspoon | |
| Garam masala | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| Tomato ketchup | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Salt | To Taste | |
| Mint | 1 Tablespoon, chopped | |
| Coriander | 2 Tablespoon | |
| Baby tomatoes | 4 , sliced | |
| 3 baby onions, sliced | ||
| Red chilli | 1 | |
| Green chilli | 1 | |
Directions
1. Drain the chickpeas well and place them in a large serving bowl.
2. Boil the potato and onion until soft but not mushy. Drain and set aside.
3. In a large bowl, blend together the tamarind, mango powder, garam masala, ground coriander, ginger, chilli powder, tomato ketchup, sugar and salt to taste, with 150 ml / 1/4 pint water. Pour this sweet-and-sour sauce over the top of the chickpeas. Add the potatoes and onions to this and mix everything together gently.
4. Mix in half the fresh mint and half the fresh coriander and garnish with the remaining mint and coriander and the tomatoes and onions.
2. Boil the potato and onion until soft but not mushy. Drain and set aside.
3. In a large bowl, blend together the tamarind, mango powder, garam masala, ground coriander, ginger, chilli powder, tomato ketchup, sugar and salt to taste, with 150 ml / 1/4 pint water. Pour this sweet-and-sour sauce over the top of the chickpeas. Add the potatoes and onions to this and mix everything together gently.
4. Mix in half the fresh mint and half the fresh coriander and garnish with the remaining mint and coriander and the tomatoes and onions.
Chef
