Kabuli (chickpea) bhel has become my favorite snack after my friend Ruchi Kotahwala started serving at her house parties. I always look forward to eating the bhel at her house. Ruchi makes it absolutely delicious and shared her recipe with Gossip About Food. This bhel can be served at tea time or when hosting parties. Your guest are sure to fall in love with this recipe.
INGREDIENTS
1 cup chickpeas, soaked and cooked (can optional)
1 medium size tomato
1 small piece of ginger
1-2 small green chili
1 bay leaf
1 small cinnamon stick
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp salt
1/2 tsp MTR Chola masala (available at the Indian grocery store)
1 tsp oil
1/2 tsp cumin seeds
1 onion, chopped
1/2 cup yogurt
2 tbsp tamarind chutney
1 cup Manglorean mixture (from Mumbai) or any medium spicy Indian mixture
Cilantro for garnishing
DIRECTIONS
Step 1
To make the chola (chickpea) curry. Start with grinding tomato, ginger and green chili in a small grinder. In a medium pan add cumin seeds, chopped onions and bay leaf. Saute the onion for 1-2 minutes and then add turmeric powder, red chili powder and chola masala. Add the tomato puree and continue to cook the mixture for 5 minutes. Add fully cooked chickpeas and continue to cook for another 5-6 minutes. Make sure to keep the curry on a dry side.
Step 2
To assemble the bhel, mix 1 part of chola (chickpea) curry with 3 parts of manglorean mixture. Add chopped onions and sweet tamarind chutney and mix gently. Serve in small bowls and top it with yogurt, chopped tomatoes and cilantro leaves.
