This Chickpea Chana chaat recipe is actually just like any other chana papris that we have had in Bohri Bazaar, Flamingo or Bahadurabad Karachi (Pakistan). This chickpea is an ancient legume which has been had for years, its a good source of protein and ideal for diets as even little amount keeps you full for quite long. When my husband wants to control weight he requests me for this particular one. I find it easy as there is nothing to cook, except for the small bondis that needs to be soaked in hot water. I prefer using canned chickpeas for this recipe. There is one more important ingredient ajwain or carom seeds in the masala which i had never used in any of my recipes ever and i guess the taste of it brought the actual chana papri zaiqa. Just give it a try.
Yogurt 1/2 kg
Boiled potatoes 2
Whole red chillies 6
Bondi soaked 1 cup
Tamarind pulp 1/2 cup
Whole coriander 1 tsp
Cumin Seeds 1 tsp
Carom Seeds 1 tsp
Green Chilli paste 1 tsp
Roasted cumin 2 tsp
Salt 1/2 tsp
Onion chopped as required
Tomato chopped with seeds removed as required
Green Chillies as required
Coriander leaves as required
Mint Leaves as required
Cut the boiled potatoes into cubes and put in a bowl.
Blend together yogurt and green chillies and add to potatoes.
Roast together whole red chillies, cumin seeds, carom seeds (ajwain) and coriander seeds. i usually put them in microwave for about 1 minute, let it cool then crush them in a chopper.
I used three cans of chick peas and drained out the water.
Add chick peas to the p0tato and yogurt mixture.
Drain the soaked bondis and add to the chickpeas bowl and mix well.
Keep tomatos, onion, green chillies, mint and coriander chopped and ready for garnish.
Now thats my bowl.