Savory mouth watering chickpea curry eaten as snack (chaat) or with Naan or Roti for dinner. Yummy! It’s what’s for dinner tonight 🙂
1 cup chickpeas soaked overnight or eight hours (or for the lazy folk use 1 can )
1 medium onion chopped into large pieces
1 large tomato chopped
1 jalapeno sliced
2-3 cloves garlic
1/2 inch ginger piece
1-2 tbsp vegetable oil
1/2 tsp garam masala
1/2 tsp cinnamon powder
1/2 tsp chilli powder or paprika
1/2 tsp cumin powder
Salt to taste
Pre-cook chickpeas if using dry ones.
For the curry, to the pan add 1 tbsp oil and fry onions till lightly brown, add the sliced jalapeno, ginger, garlic and tomato and cook a few minutes. Add spices and continue cooking till all mix well. Adjust spice quantities based on personal preference. Remove from flame and cool. Grind the mix along with a few cooked chickpeas into a paste. Add the remaining oil (1 tbsp) to a pan and transfer the curry mix to the pan. Add the cooked chickpeas (or canned) to the curry mix and cook on low flame for another 10-15 minutes. Add salt to taste.
Serve hot with some naan (or roti) with yogurt, and lemon pickle.
For samosa chaat:
In a bowl place a warm samosa. Add the chole liberally on top to immerse the samosa. Chop some onions, cilantro and layer on top. Sprinkle some mint chutney, tamarind-date chutney, some yogurt, and paprika.
For Allo tikki:
Boil a potato and mash it. Add salt, some amchur (dried mango powder) and paprika. Flatten to a patty and cook on a pan with some oil to lightly brown both sides. Place in a bowl and top similar to the samosa chaat.