Ingredients:
Chick peas: 1 cup
Tea leaves: 1/2 ts
Onion: 1
Tomato: 1
Green chillies: 2
Turmeric powder: 1/4 ts
Chilli powder: 1/2 ts
Coriander-cumin powder: 1 ts
Chaat masala: 1/2 ts
Tandoori masala: 1 ts
Fenugreek leaves: 1 tb
Oil: 2 tb
Salt: To taste
To be grounded into a paste:
Garlic: 4 cloves
Ginger: 1/2
For the topping:
Chopped onion
Lemon slices
The Steps:
Pre - Preparation :
Chop the onion, green chillies and tomato.
Preparation :
1) Soak the chick peas for 7 to 8 hours.
2) Drain and keep aside.
3) Boil a cup of water, add the tea leaves and
leave aside for a few minutes.
4) Strain the water.
5) Add the soaked chick peas and pressure-cook
until soft. Drain.
6) Heat the oil on a griddle and fry the onion
until light brown.
7) Add the paste and fry for a few seconds.
8) Add the tomato, green chillies, turmeric, chilli
and coriander-cumin
seed powders, chaat masala, tandoori masala,
fenugreek and salt and cook for 2 minutes.
9) While cooking, sprinkle a little water if
necessary.
10) Add the chick peas and cook for a few minutes.
11) Serve hot, topped with chopped onion and lemon
slices.
Calories: 223 per serving
Suggested Accompaniments:
Bread, rotis
Left - Over Ideas :
Dry the leftover gravy, mash and form tikkis and
shallow fry.