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KABULI CHAAT


 

INGREDIENTS:

500 grams kabuli garbanzo      3-4 tomatoes

cup coriander leaves      3-4 tbsp. chaat masala

salt       cup date-tamarind chutney

cup green chutney      400 grams sev

 

For the puries:

300 grams all-purpose flour      200 grams wheat flour

salt       cup oil

oil for frying

 

 

PREPARATION:

Shift both the flours and add salt and oil. Knead the flour to firm consistency.

Leave the flour for hour and then roll into small-puries. Dry them on the paper and then fry them in the warm oil.

Soak kabuli garbanzo for 5-6 hours and pressure cook with a little salt and water until 3 whistles. Cool and mix a little turmeric powder and red chili powder. Mix well. Cut tomatoes into small pieces.

Take 2 puris in a plate and mash them. Spread kabuli curry on it and sprinkle chaat masala, tamarind chutney and green chutney. Spread the sev, the coriander leaves and serve.

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