Kabuli Chaat

Kabuli Chaat


    • 500 grams kabuli garbanzo
    • 3-4 tomatoes
    • 1/2 cup coriander leaves
    • 3-4 tbsp. chaat masala
    • salt
    • 1/2 cup date-tamarind chutney
    • 1/2 cup green chutney
    • 400 grams sev

For the puries:

    • 300 grams all-purpose flour
    • 200 grams wheat flour
    • salt
    • 1/2 cup oil
    • oil for frying


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

Leave the flour for 1½ 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