| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Dry brown chick peas |
| 2 |
|
Pinches soda bicarb |
|
|
Oil to deep fry |
|
|
Salt to taste |
| 1/4 |
ts |
Garam masala |
|
|
Lemon juice |
|
|
Onion finely chopped |
|
|
Chaat masala |
|
|
Green chilli; (finely chopped) |
INSTRUCTIONS
SEASONING
Wash and soak channa overnight in plenty of water and soda.
Drain and spread on thick towel to remove excess water.
With a pestle or small grinding stone, flatten each channa.
Do this by giving a small tap on the channa.
When all are done, heat oil in frying pan.
Add a handful of the flatten channa and fry till whitish and almost
crisp.
Drain and put on kitchen paper to soak excess oil.
Repeat for all channa. Transfer all to a large plate.
Sprinkle salt and garam masala and toss between fingers to coat
evenly.
To serve, take individual helping, add a dash of seasoning
ingredients as per taste.
Toss and serve with tea, coffee, drinks or just for munching.
Making time: 45 minutes (excluding soaking time)
Makes: 3 cups approx.
Shelflife: 2 weeks (without seasoning)
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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