Description
A cocktail version of the famous South African Indian Bunny Chows.
Ingredients
Scale
- 8 buns
- 1 cup chickpeas, washed & boiled
- 2 tomatoes, chopped
- 1 onion, sliced lengthwise
- 1 green chili, sliced lengthwise
- 3 cloves of garlic, crushed
- 1 tsp ginger, chopped
- 1 potato, boiled and diced
- 1 green pepper, cut in squares
- tsp cumin seeds
- tsp turmeric powder
- 2 tsp dry coriander powder
- 1 tsp garam masala or South African mixed red curry masala
- 1 tsp amchoor (dry mango powder)
- 1 tsp red chili powder (or to taste)
- 2 tbsp olive oil
- Salt to taste
Instructions
- Heat oil in a pan. Add green chili, cumin seeds, ginger, garlic and onions and sauté on medium flame till the onions turn brown.
- Add the tomatoes and all the dry spices. Cover on medium flame and cook till tomatoes turn tender.
- Stir in the chickpeas, green pepper and potato and add ½ cup water (if too dry). Cover and simmer on medium flame for 8-10 minutes. Open cover, and sauté on high heat for 2 minutes. Garnish with coriander and keep aside.
- Cut the top of each bun and scoop out the centers (it will become hollow and form something like a bread bowl)
- Add 2-3 tablespoons of chickpeas into the bread bowl. Serve immediately. Finger licking goodness guaranteed!
- Prep Time: 20 mins
- Cook Time: 45 mins