Description
Spicy, crispy chickpeas make a perfect Indian street food snack. A simple recipe with big flavor!
Ingredients
Units
Scale
- 1 cups (237 ml) black chickpeas
- 1 cups (237 ml) water
- 1 small onion
- 1 tomato
- 1 tbsp oil
- 0.5 tsp cumin seeds
- 0.5 tsp red chilly powder
- 0.5 tsp chaat masala
- 0.5 tsp lemon juice
- Sprigs of mint leaves
- Salt
Instructions
- Wash and soak black chickpeas overnight.
- Boil the soaked chickpeas in a pressure cooker for one whistle or in a vessel for 10-15 minutes.
- Peel and chop the onion, and cut the tomatoes finely.
- Drain the black chickpeas. Flatten a few black chickpeas slightly with a rolling pin; repeat with all chickpeas.
- Heat oil in a vessel, add cumin seeds and the flattened chickpeas. Sauté for one minute and remove from heat.
- Transfer the black chickpeas to a large vessel. Add all remaining ingredients and mix well.
- Serve the Chana Zor garam in a paper cone or small bowls.
Notes
- For extra crispy chickpeas, you can roast them in a preheated oven at 400°F (200°C) for 10-15 minutes after sautéing.
- If you don’t have chaat masala, a blend of amchur powder, cumin, coriander, and chili powder can be substituted.
- Store leftover Chana Zor Garam in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 40
- Fiber: 10
- Protein: 10