| 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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