CHOLEY (CHICKPEA SALAD)

AUTHOR:
MAE

​With a mild tangy dressing, this tea time snack is a perfect indulgent with an afternoon tea. 


​INGREDIENTS:

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)



METHOD:

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



TOP TIP:
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.