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Ingredients and Cooking Technique
WHOLE WHEAT CRISPS
1 1/2 cup Wheat Flour
3 cups Maida
1/4 cup Oil
1 tsp Red Chili Powder
1/2 tsp Turmeric Powder
1/4 tsp Heeng
1 tsp Cumin Seeds
1 tsp Ajwain Seeds
2 tbsp Vegetable Oil
Salt (according to taste)
SPICY POTATO AND CHICKPEA MIX
250 gm (28g = 1 ounce) Kabuli Chana (also known as Chick Peas)
3 medium to large sized boiling potatoes
1 tsp Cumin Powder
1 tsp Chaat Masala
1 small Onion
¼ inch Ginger piece (grated)
1 Tomato
2 Green Chilies
1/2 tsp Red Chili Powder
2 tbsp Chopped Coriander Leaves
1 tsp Oil
1 to 1½ Lemons (juice)
Salt to taste
To make the whole wheat crisps:
Crush the cumin seeds and the Ajwain seeds coarsely in a mixer. Mix Maida, wheat flour, red chili powder, turmeric, salt, Heeng, oil, crushed cumin and Ajwain seeds together.
Add small amounts of water until the dough becomes pliable and knead this together for a few minutes. Roll out very small even size round pieces of the dough (about the size of a half-dollar). Deep fry them in hot oil until golden and
crispy and set aside.
To make the potato chick pea mix:
Boil the chickpeaks until tender (about 20 minutes). Drain the chick peas, rinse them and set aside. Now boil the potatoes until fork tender (10-15 minutes), peel and cut into ½ inch cubes.
Chop onion into small pieces, cut tomato into medium pieces. Remove seeds from Green chili and chop it finely. Roast cumin powder for a couple of minutes in a dry sauté pan until fragrant.
Heat oil to medium/high in a non stick pan and put green chili, ginger, onion into it for a minute. Now add the chick peas and potato pieces and toss till they just start to turn a golden color (2-3 minutes).
Lower the heat, add tomato and continue to cook for another 2-3 minutes. Sprinkle with cumin powder, red chili powder and chaat masala and cook for an additional minute.
Transfer the warm mixture into a bowl and sprinkle with fresh ground coriander and salt. Those looking for more zip can add the juice of one-half lemon.
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