Published : Saturday, 31 August, 2024 at 12:00 AM Count : 1165
Ingredients: v Boiled Kabuli Chickpeas 2 cups v Boiled potato -- 2 cup v Finely chopped onion - 1 medium v Ginger, garlic paste--1 tbsp
v Red chilly powder--1 tsp v Coriander powder--1 tsp v Turmeric powder-- 1 tsp v Green chillies - finely chopped-- 1 tbsp v Coconuts fritters -- 1/2 cup v Chopped coriander leaves --2 tbsp v Soybean oil-- 4 tbsp v Garam Masala powder -- 1 tsp v Cinnamon, cloves, bay leaves --2 psc v Salt to taste
Method: 1. Soak chickpeas in water overnight or - minimum 5 hours in warm water.
2. Drain the soaked water, wash, add water ( a cup over the chickpeas), cook the chickpeas in a pressure cooker with 1/4 tsp salt .
3. In a pan, heat oil, add Cinnamon, cloves, when they crackle add the bay leaves. Add sliced onion and sauté till it becomes translucent. Add ginger-garlic paste, the turmeric powder, red chillies powder, and sauté till oil separates. Add boiled potato , salt to taste and 1/4 cup water, fry for 2 minutes. Add chickpeas saute for a minute then add the water in which the chickpeas were cooked to make a thick gravy.
4. Close and cook for 10 minutes on slow flame till oil separates.
5. Add garam masala powder, green chillies, coconuts fritters.
