Ingredients:
Prepare Kalay Chanay:
-Kalay chanay (Black chickpeas) soaked 2 & ½ Cups
-Choti pyaz (Baby onions) 5-6
-Tamatar (Tomato) 1 large
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Himalayan pink salt 1 tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Dhania powder (Coriander powder) 1 & ½ tsp
-Garam masala powder ½ tsp
-Zeera powder (Cumin powder) ½ tsp
-Haldi powder (Turmeric powder) ½ tsp
-Sarson ka tel (Mustard oil) 3 tbs (Substitute: Cooking oil)
-Water 5 Cups or as required
-Imli pulp (Tamarind pulp) 1 & ½ tbs
Prepare Matar Chewra:
-Cooking oil for frying
-Pohan chewda (Flattened rice flakes) 1 & ½ Cup
-Cooking oil 1 tsp
-Matar (Peas) 1 Cup
-Mong phali (Peanuts) roasted ½ Cup
-Himalayan pink salt ¼ tsp
-Haldi powder (Turmeric powder) ¼ tsp
-Hari mirch (Green chilli) chopped 1-2
Assembling:
-Chaat masala to taste
-Hara dhania (Fresh coriander) chopped
-Pyaz (Onion) rings
Directions:
Prepare Kalay Chanay:
-In a pot,add black chickpeas,baby onion,tomato,ginger garlic paste,pink salt,red chilli powder,coriander powder,garam masala powder,cumin powder,turmeric powder,mustard oil,water,mix well & bring it to boil,cover & cook on low flame until chickpeas are tender (40-50 minutes).
-Remove & discard tomato peel than cook on high flame until water dries up (6-8 minutes).
-Add tamarind pulp,mix well for a minute & set aside.
Prepare Matar Chewra:
-In a wok,heat cooking oil & deep fry flattened rice flakes through a strainer until light golden & crispy,strain & set aside.
-In a wok,add cooking oil,peas & mix well,cover & cook on medium flame for 1-2 minutes.
-Add peanuts,pink salt,turmeric powder & mix well for a minute.
-Add fried rice flakes & mix well.
-Add green chilli,mix well & set aside.
Assembling:
-In a serving dish,add cooked kalay chanay,chaat masala,fresh coriander,onion,prepared matar chewra & serve!