KHATAY MEETHAY CHANAY
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Ingerdients:
1: Black chana (chickpea) 250 gm (soaked overnight or canned)
2: Potato 1 cut into small (cubes and boiled)
3: Oil 1/4 cup
4: Imli (Tamarind) pulp 1/4 to 1/2 cup
5: Chat masala 1 tsp heaped
6: White cumin whole 1 tsp
7: Curry leaves 20 to 25
8: Ginger & garlic 1 tsp
9: Chili powder 1 tsp (heaped)
10:Sugar 3 tbsp (heaped)
11:Salt 1 tsp (heaped)
Recipe:
1: Heat oil add white cumin and curry leaves with ginger garlic paste, fry well add chilli powder, salt, boil chickpeas, add imli (Tamarind) pulp with sugar and chat masala, mix all add boiled potato, remove in a serving bowl, serve garnish with coriander leaves, green chilli & onion.
By Faiza Zarif
Cook With Faiza
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