Healthy Chana: chatpata (Healthy spicy Chickpeas)
Garbanzo bean or 'Kabuli' chana is lighter-coloured, larger, and with a smoother coat, and is mainly grown in the Mediterranean, Southern Europe, Northern Africa, South America, and the Indian subcontinent. The name means "from Kabul" in Hindi and Urdu, and this variety was thought to come from Kabul, Afghanistan when it was introduced to India in the 18th century. An uncommon black chickpea, ceci neri, is grown only in Apulia, in southeastern Italy. It is around the same size as garbanzo beans, being both larger and darker than the 'Desi' variety. There are so many recipes in the world which are made from chick pea (hara bhara kebab, chhole bature, salads, snacks, most popular hummus and many more)
Preparation time: 10 Minutes
Cooking time: 5 Minutes
Serve:2
Ingredients:
Preparation time: 10 Minutes
Cooking time: 5 Minutes
Serve:2
Ingredients:
- boiled chickpeas (kabuli chana)
- chopped coriander (dhania patti)
- all spice powder 1 teaspoon
- a pinch asafoetida (Hing)
- chopped onion
- grated coconut (kasa huwa narial)
- 1/4 teaspoon Cumin seeds (Jeera)
- black salt (kala namak)
- kashmiri red chili powder 1/2 teaspoon (Kashmiri lal mirch powder)
- 2 teaspoon oil
- dry mango powder (amchur powder)
- Heat oil in a pan and add asafoetida, cumin seeds.
- Then add boiled chickpeas, black salt and cook for 2 minutes.
- Add chili powder and chopped coriander leaves.
- Cook for one minute, add dry mango powder and mix well
- Serve with chopped onion and grated coconut.
