INGRIDIENTS

  • 250 gm chickpeas
  • 5 tea bags
  • 75 ml oil
  • 3 gm cardamom
  • 100 gm onions
  • 50 gm ginger garlic paste
  • 100 gm tomatoes
  • 20 gm crushed cumin powder
  • 20 gm coriander powder
  • 15 gm chilli powder
  • 50 gm channa masala
  • 5 gm garam masala
  • 10 gm coriander leaves
  • 10 ml lemon juice
  • 10 gm chaat masala
  • Salt

 

INSTRUCTIONS

  • Soak the chickpeas overnight and boil them with the tea bags.
  • Chop the onions and the coriander leaves. Puree the tomatoes.
  • Heat oil, add cardamoms, mix in the onions and saute until golden.
  • Add ginger and garlic. Saute for about 2 minutes.
  • Mix in the tomatoes and continuing sauteing.
  • Add all the powders and the salt. Cook the mixture for another 5 minutes, stirring constantly.
  • Add the chickpeas and boil, mashing a few grains with the spoon.
  • Mix in the rest of the ingredients and simmer for 10 minutes.
  • Serve garnished with coriander leaves, green chillies and tomatoes.

 

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