Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Pressure-cook chickpeas with tea bags (in muslin) and salt 6 whistles; tea darkens them.
- 2Heat oil, crackle cumin; fry onion paste till golden brown.
- 3Add ginger-garlic, then tomato puree and dry spices; cook till oil separates.
- 4Tip in cooked chickpeas with some of their water.
- 5Stir in tamarind + cholay masala, gently bubble 12 min.
- 6Coriander on top; serve with bhatura, poori or rice.
About this recipe
Already vegan — uses oil, no dairy.
