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Ingredientes
- 1 c. Dry brown chick peas
- 2 pch soda bicarb Oil to deep fry Salt to taste
- 1/4 tsp Garam masala Lemon juice Onion finely minced Chaat masala Green chilli, (finely minced)
Direcciones
- Wash and soak channa overnight in plenty of water and soda.
- Drain and spread on thick towel to remove excess water.
- With a pestle or possibly small grinding stone, flatten each channa.
- Do this by giving a small tap on the channa.
- When all are done, heat oil in frying pan.
- Add in a handful of the flatten channa and fry until whitish and almost crisp.
- Drain and put on kitchen paper to soak excess oil.
- Repeat for all channa. Transfer all to a large plate.
- Sprinkle salt and garam masala and toss between fingers to coat proportionately.
- To serve, take individual helping, add in a dash of seasoning ingredients as per taste.
- Toss and serve with tea, coffee, drinks or possibly just for munching.
- Making time: 45 min (excluding soaking time)
- Makes: 3 c. approx.
- Shelflife: 2 weeks (without seasoning)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 200g | |
| Calories 728 | |
| Calories from Fat 101 | 14% |
| Total Fat 12.08g | 15% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 48mg | 2% |
| Potassium 1750mg | 50% |
| Total Carbs 121.3g | 32% |
| Dietary Fiber 34.8g | 116% |
| Sugars 21.4g | 14% |
| Protein 38.6g | 62% |
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