Crispy Chole Chaat
Crispy Chole Chaat
Ingredients
- 1 cup chickpeas, soaked overnight
- to taste salt
- 2 teaspoons red chilli powder
- 1 1/2 tablespoons mustard oil
- 1 onion, chopped
- 3-4 green chillies, chopped
- handful fresh coriander, chopped
- 4 tablespoons tamarind water
- 1 tablespoon chaat masala
Instructions
- 1
Place the overnight-soaked chickpeas in a pressure cooker with enough water to cover them and a pinch of salt. Cook for 3 whistles, then allow the pressure to release naturally. This step ensures the chickpeas are tender.
⏱️ 20 min
- 2
Once the pressure has released, drain the water from the cooked chickpeas. Pat them dry thoroughly with a clean kitchen towel or paper towels to remove excess moisture. Transfer the dried chickpeas to a mixing bowl.
⏱️ 5 min
- 3
To the chickpeas in the bowl, add salt (adjust to your taste), red chilli powder, and mustard oil. Mix everything together well, ensuring the chickpeas are evenly coated with the spices and oil.
⏱️ 5 min
- 4
Preheat your air fryer to 200°C (390°F). Transfer the seasoned chickpeas to the air fryer basket in a single layer. Air fry for 30 minutes, shaking the basket occasionally, until the chickpeas are crispy and golden brown. Alternatively, you can pan-fry them in a little oil until crispy. Once cooked, let the crispy chickpeas cool down slightly.
⏱️ 30 min•🌡️ 200
- 5
In a large mixing bowl, combine the cooled crispy chickpeas with the chopped onion, chopped green chillies, chopped fresh coriander, tamarind water, and chaat masala.
⏱️ 5 min - 6
Mix all the ingredients thoroughly until everything is well combined. Serve the Crispy Chole Chaat immediately to enjoy its best texture and flavor.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chole Chaat
- 1 cup chickpeas, soaked overnight
- to taste salt
- 2 teaspoons red chilli powder
- 1 1/2 tablespoons mustard oil
- 1 onion, chopped
- 3-4 green chillies, chopped
- handful fresh coriander, chopped
- 4 tablespoons tamarind water
- 1 tablespoon chaat masala
Instructions
- 1
Place the overnight-soaked chickpeas in a pressure cooker with enough water to cover them and a pinch of salt. Cook for 3 whistles, then allow the pressure to release naturally. This step ensures the chickpeas are tender.
⏱️ 20 min - 2
Once the pressure has released, drain the water from the cooked chickpeas. Pat them dry thoroughly with a clean kitchen towel or paper towels to remove excess moisture. Transfer the dried chickpeas to a mixing bowl.
⏱️ 5 min - 3
To the chickpeas in the bowl, add salt (adjust to your taste), red chilli powder, and mustard oil. Mix everything together well, ensuring the chickpeas are evenly coated with the spices and oil.
⏱️ 5 min - 4
Preheat your air fryer to 200°C (390°F). Transfer the seasoned chickpeas to the air fryer basket in a single layer. Air fry for 30 minutes, shaking the basket occasionally, until the chickpeas are crispy and golden brown. Alternatively, you can pan-fry them in a little oil until crispy. Once cooked, let the crispy chickpeas cool down slightly.
⏱️ 30 min•🌡️ 200 - 5
In a large mixing bowl, combine the cooled crispy chickpeas with the chopped onion, chopped green chillies, chopped fresh coriander, tamarind water, and chaat masala.
⏱️ 5 min - 6
Mix all the ingredients thoroughly until everything is well combined. Serve the Crispy Chole Chaat immediately to enjoy its best texture and flavor.
⏱️ 2 min