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Aloo Chana Chaat Recipe
Aloo Chana Chaat
2016-03-22 15:16:51
Serves 6
There are many versions, here is my favourite... the tastiest quickest pakistani spicy chickpea salad easy to make and filling enough to fight hunger for hours.
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Nutrition Facts
Serving Size
276g
Servings
6
Amount Per Serving
Calories 247
Calories from Fat 12
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 123mg
5%
Total Carbohydrates 54g
18%
Dietary Fiber 4g
16%
Sugars 8g
Protein 8g
Vitamin A
4%
Vitamin C
33%
Calcium
6%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 canned chickpea in water (Chana)
- 3 large potatoes
- 1 large onion, diced
- 1 lemon juice
- 1 tbsp chaat masala
- 1 tsp red chilli powder
- 3 tbsp fresh coriander, chopped
- Tamarind chutney (as needed)
- Green chutney (as needed)
Instructions
- Peel the potatoes and cut it into bites size cubes, boil them in a salty water and drain.
- In a large bowl add all the ingredients ( chickpea, potato cubes, onion, chopped coriander, spices and lemon juice) add to the mixture tamarind chutney and green chutney and mix well.
- Serve Chana Chaat topped with more chutneys if desired.
Merjana https://www.merjana.com/
Watch the Video
How to make a Yummy Falafel
Falafel Recipe
2016-03-01 05:34:38
Serves 6
Falafel a traditional Arabic starters are served in many different ways Whether you prefer them in sandwiches with tomatoes or as an elegant appetizer or even a snack with Tartoor dip (Tahina)
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Nutrition Facts
Serving Size
109g
Servings
6
Amount Per Serving
Calories 319
Calories from Fat 31
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 634mg
26%
Total Carbohydrates 54g
18%
Dietary Fiber 19g
75%
Sugars 8g
Protein 20g
Vitamin A
11%
Vitamin C
18%
Calcium
11%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 ½ cup chickpeas, soaked overnight and drained
- 1 ½ cup peeled split dried fava beans, soaked overnight and drained
- Garlic clove, minced
- 1 small onion, chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp baharat spice mix
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp harissa paste
- ½ cup of fresh parsley
- ½ cup of fresh coriander
- Sunflower oil for frying
Instructions
- In a food processor put chickpeas, fava beans, garlic, onion, fresh parsley and fresh coriander, spices and blend until grainy not really smooth
- In a bowl, add the mixture then add salt, bicarbonates and harissa puree; mix all well and set aside to rest for 15 minutes
- Heat the oil over medium high heat and take a Falafel mold if available if not using a tablespoon scoop up the mixture and drop into the oil or you can shape the with hands
- Fry both sides of the Falafels until lightly browned.
- Remove from oil and place on a paper towel to sop up the oil
- Serve hot with Tartoor sauce (Tahini Dip)
Merjana https://www.merjana.com/
Vegetable Samosa
Vegetable Samosa
2016-01-12 03:36:43
Serves 6
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Nutrition Facts
Serving Size
138g
Servings
6
Amount Per Serving
Calories 306
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 424mg
18%
Total Carbohydrates 51g
17%
Dietary Fiber 3g
11%
Sugars 2g
Protein 8g
Vitamin A
8%
Vitamin C
69%
Calcium
2%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For Samosa dough
- 3 cups all-purpose flour (Maida).
- 3 teaspoons extra virgin olive oil. (some extra for the dough surface)
- 1 cup water.
- 1 teaspoon Salt.
- 1 teaspoon cumin seeds.
For Samosa stuffing
- 2 potatoes, boiled and mashed.
- 2 green chillies, finely chopped. (optional)
- ½ cup peas
- 1 teaspoon red pepper flakes
- ½ cumin seeds
- ½ turmeric
- 1 tablespoon extra virgin olive oil
- Salt to taste
- Oil for deep-frying
Instructions
- In a large bowl combine all dry ingredients rub in oil using fingers and add water a little bit at a time and start kneading until it turns into a soft dough but not sticky, drizzle some extra virgin olive oil evenly over the dough, cover and set aside to rest.
- Pour oil in a skillet pan, fry cumin seeds and let it splutter add peas and cook until softened then add mashed potatoes, chopped green chillies, spices, salt cook for 2-3 minutes, switch off and set aside to cool.
- On a flat surface knead your dough again for 1 minutes and divide it into equal pieces and roll each piece into a smooth ball.
- Roll out one of the dough balls to form a circle 3 mm thick, and cut it using a sharp knife or pastry cutter into half, lightly wet straight edge of the semi-circle with water using your fingertip, join the edge and seal to form a cone shape.
- Stuff the cone with the Potato mixture, and press lightly to seal, prepare the remaining dough same way and cover.
- Heat Oil over medium-high heat until hot add samosas and fry for 2-3 mins or until golden. Transfer to the paper towel–lined plate to quickly drain any excess oil.
Merjana https://www.merjana.com/