Chole Chaat (spicy Chickpeas)
Instructions
1. Peel and cut the boiled potato into inch cubes. Set aside.
2. Wash chickpeas and soak in 4 cups of water for at least 8 hours.Chickpeas will increase in volume by 2
times, after soaking.
3. Drain the water and wash the chickpeas.
4. In a pressure cooker add chickpeas with four cups of water. Cook on medium high heat. As pressure
cooker starts steaming turn the heat down to medium, and cook for another 8 minutes.
5. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should
be soft and tender.
6. Heat the oil in a saucepan over medium heat, add the gram flour (besan) and stir fry for 1-2 minutes until
until the color changes to golden brown.
7. Add grated ginger and minced green chili, stir for a few seconds. Add the chickpeas to the gram flour.
8. Add salt, black salt, black pepper, roasted cumin seed powder, and mango powder. Lightly mash chickpeas
while mixing in the spices.
9. Cook on low heat for 10 to 15 minutes. Turn off the heat.
10. Add potatoes, garam masala and lemon juice. Mix gently.
11. Before serving, let the chickpeas sit at least half an hour to absorb all the flavors. The gravy, too will
thicken as it cools.
Serving Suggestions
1. Chole chaat should be served warm.
2. Garnished the chole chaat with ginger relish, and/or with slices of lemon.
3. Serve chole chaat as a lettuce wrap using roma lettuce leaves. It provides a nice crunch to the chaat, while
making for a beautiful presentation.
Tips
For an easier and quicker recipe, you may substitute with canned chickpeas.
*The roasted cumin seed powder is prepared by dry roasting whole cumin seeds, followed by grinding to a powder form.
