With a mild tangy dressing, this tea time snack is a perfect indulgent with an afternoon tea.
Chick peas 1.2 kg (3x400g)
Onions X 1 large, finely diced
Tomatoes X 2 medium, finely diced
Baby Potatoes X ¼kg, peeled and diced
Ginger 1tblspn grated
Chilli powder X ¼ tspn
Dry roasted Cumin powder X ¾ tspn
Dry roasted Coriander seed powder X ¾ tspn
Salt X 1tspn
Salt X ¾ tspn (for potatoes)
Tamarind pulp of 1/5 packet of 400grm wet tamarind. Soaked in hot water for at least 1 hr and strain to give a thick soup consistency tamarind pulp
Fresh Coriander leaves, washed and chopped (3 hand fulls)
Drain the chick peas into a colander and rinse them with fresh water and leave on the side to drain.
In a small pot add the diced baby potatoes, enough hot water to cover them, and the ¾tspn of salt
Place on a high flame
Boil the cubed potatoes until soft (about 5 minutes), but not overcooked so that it does not loose it’s shape. (drain and keep on the side).
In a high sided mixing bowl add the chick peas, onions, tomatoes, boiled potatoes, grated ginger and 2 hand fulls of the chopped coriander leaves.
Add in the spices and the strained tamarind pulp
Mix well, garnish with remaining coriander leaves and serve
If you are not serving straight away, (within a few hours), do not mix in the tomatoes and coriander until ready to serve so that it does not make the choley become watery and loose its freshness.
My beloved bihari family help me bring bihar back to me…
Here you will find:
FAMILY RECIPES FROM OUR BIHARI LINEAGE-BIHARI RECIPES
FAMILY STORIES OF OUR BIHARI LINEAGE-
STORIES OF BIHAR