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| Main Ingredients | Chickpeas, Crisp papdis |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 6-7 hour |
| Cook time | 31-40 minutes |
| Serve | 4 |
| Taste | Sweet & Sour |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1½ cups chickpeas, soaked
- 12-15 crisp papdis
- ½ teaspoon turmeric powder
- 1½ tablespoons chole masala
- Black salt to taste
- 8 tablespoons butter
- Green chutney for drizzling
- Date and tamarind chutney for drizzling
- Red chilli- garlic chutney for drizzling
- 1 medium onion, finely chopped
- Nylon sev to sprinkle
- Chaat masala to sprinkle
- Fresh pomegranate pearls for garnish
- Fresh coriander leaves chopped for garnish
Method
- Put chickpeas in a pressure cooker, add turmeric powder, chole masala, black salt and 3 cups water. Mix well, cover and cook for 6-7 whistles.
- Open the cooker once the pressure has reduced completely and mix the chole mixture.
- To serve, add 2 tbsps butter in each kulads. Add equal portions of chole mixture in each, drizzle green chutney, date and tamarind chutney and red chilli-garlic chutney. Sprinkle chopped onion, nylon sev, black salt, and chaat masala.
- Garnish with fresh pomegranate pearls and coriander leaves. Crush the papdis on top of each khulad and serve immediately.
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