Friday, February 15, 2008

Chana Chaat (Boiled Chickpeas with tomatoes and onions)


  • 1/2 cup small chickpeas
  • 2 cups water
  • 1 cup chopped onion
  • 1 cup chopped tomatoes
  • 1/2 tsp salt
  • 1/2 tsp chaat masala (available at your local Indian grocery store)
  • 1/4 tsp chili powder

Optional Ingredients

Couple of Cilantro sprigs

Wash the chickpeas a few times till the water is clear.

Soak the chickpeas in water. Cover them with a lid and keep them soaked overnight.

Bring the chickpeas to a boil in a pressure cooker on high heat. Simmer after one whistle and turn the stove off after ten minutes.

Open the lid of the pressure cooker once the pressure has been released. Remember never force the pressure cooker to open while the pressure is still there as it can cause the hot contents to spill. Always read the instructions before using a pressure cooker for the first time.

Place chickpeas in a serving bowl. If there is any water remaining from the boiling of chickpeas, in the pressure cooker you can toss it.

Add salt, chaat masala and chili powder. Mix well.

Garnish with coarsely chopped cilantro.

Serves four.

This is a great appetizer for parties. Also, it is light and has no oil so you can eat it guilt free.
I have taken these to potlucks and almost every time I would find people going for seconds.

"I was 32 when I started cooking; up until then, I just ate."
Julia Child

I love this quotation from Julia Child. Cooking, like any other art, can be mastered at any age.
I feel that this quote has great honesty and a unique way that Julia found to motivate others.

Feel free to comment on this recipe.

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