Kalay Chanay ki Chaat

Name: Kalay Chanay ki Chaat
Total time: 2700 s
Yield: 6 servings
Cuisine: Pakistani
Ingredients: 1/2 kg brown chickpeas/kalay chanay; 1/4 cup oil; 2 medium onions chopped; 1 tsp sonth powder; 1/2 cup tamarind; 1 tsp chaat masala; 1 tsp salt (leveled); 1/2 tsp kala namak; 1 tsp cumin seeds; 1 tsp coriander seeds; 4 button red chilies; 2-3 chopped green chilies; Chopped fresh coriander; 1 large tomato finely chopped; 1 medium onion finely chopped

Rameen Saherwardi @cook_24301301

Karachi Pakistan

#hina_ibrahim

Rameen Saherwardi @cook_24301301

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Ingredients

45 min

6 servings

1/2 kgbrown chickpeas/kalay chanay
1/4 cupoil
2medium onions chopped
1 tspsonth powder
1/2 cuptamarind
1 tspchaat masala
1 tspsalt (leveled)
1/2 tspkala namak
1 tspcumin seeds
1 tspcoriander seeds
4button red chilies
2-3chopped green chilies
Chopped fresh coriander
1large tomato finely chopped
1medium onion finely chopped

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Steps

45 min

1

Soak the chickpeas over night, next morning wash them 2-3 times and boil them. Once done drain out any excess liquid.
2

Soak ½ cup tamarind in 1 cup hot water for at least an hour. The tamarind will soften. Squeeze the Tamarind in water and save the pulp that squeezes out in a separate bowl. Discard the seeds and save the pulp.
3

Dry roast the cumin seeds and coriander seeds, let them cool down slightly then grind them in to a coarse powder along with the button red chilies.
4

Take a pan, add ¼ cup of oil and sauté the onions till it get translucent.
Add in the chickpeas, salt, kala namak, dry roasted powder, sonth and fry for 4-5 minutes.
5

Add in the tamarind pulp; give it a good stir, cover the pan and let cook on low flame for 5-10 minutes. Let it cool down slightly
6

Adjust the seasoning, add in the chopped green chilies chopped fresh coriander, chopped tomatoes and onions, mix ever thing nicely. Chaat is ready to be served.