Chickpeas With Ginger Garlic And Chaat Masala Food

CHICKPEA & POTATO CURRY

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

CHANA (CHICKPEAS) CHAAT

Steps:

• Boil and cut the potato into cubes.
• Finely chop the tomato and chilli and corriander leaves.
• Add them to the cooked chana.
• Add chaat masala, salt, red chilli powder, roasted cumin seed powder and black salt.
• Mix well.
• Squeeze lime juice.
• Mix well once again.
• Garnish with corriander leaves.
• Serve chilled.

CHICKPEAS WITH GINGER, GARLIC, AND CHAAT MASALA

Steps:

• 1. Prepare the chaat masala. Then, heat the oil in a large nonstick wok or skillet over medium-high heat and cook the green chili peppers, stirring gently, about 30 seconds (stand back incase they burst). Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger and garlic and stir about 30 seconds.2. Add the coriander, cumin, and fenugreek leaves, stir momentarily, then mix in the chickpeas and water. Cover and cook over medium heat until the chickpeas are soft, about 4 minutes. Add the lime juice, chaat masala, and cilantro and cook, stirring, another 5 minutes. Transfer to a serving dish, mix in the tomato wedges, scallions, and cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.