Try This Hare Chane Chakki Ki Sabzi

About the Recipe

Hey! Are you tired of making the same kinds of side dishes for roti or chapatti? This recipe will teach you to make delicious sabzi from green chickpeas that taste so good. The Ecobake cooking paper circles used in the recipe make the chikki made in the recipe come off effortlessly without sticking to the steamer tray.

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Ingredients

Green chickpeas/black chickpeas-250 g, Ginger-1 inch+1 inch & Green chilli-2+1
Kashmiri chili powder-1 ½ tsp, Cumin powder-1 tsp & Coriander powder- 1 tsp,
Asafoetida-1/4 tsp, Carom seeds-1/2 tsp & Salt-as needed
Baking soda or baking powder-1/4 tsp, Tomato-3 & Garlic cloves-8 to 10
Onion-2 & Oil-for deep frying+3 tbsp & Red chili-2, Cumin-1/2 tsp
Kasuri methi-1 tsp, Homemade garam masala-1/4 tsp, Coriander leaves & Water

Directions

Soak black chickpeas for 8 hours. If you are using green chickpeas, there is no need to soak. Grind chickpeas, chopped ginger, and chopped green chilies in a mixer grinder into a coarse paste. Transfer it into a bowl. Add turmeric powder, chili powder, asafoetida, and carom seeds and mix well.
You can add cumin, black pepper, and coriander. Add salt to taste. Add baking powder or baking soda to give puffiness and mix well. Steam it instantly after adding baking soda. Spread Ecobake sheets on the steamer tray or you can apply oil to the steamer tray. Transfer the mixture to the steamer tray and spread it evenly with a ladle.
Cook for 10-15 minutes on a steamer over medium heat. After 15 minutes, remove it from the steamer and let it cool. After cooling, it becomes dry and hard. Cut them into medium-sized pieces and fry them in hot oil until golden brown on a medium flame. The hot and crispy chikkis are ready. Sprinkle chat masala over it and have it as a snack.
Chop onions. Grind the tomato, a piece of ginger, garlic cloves, and 1 green chili to a fine paste in a blender. Mix turmeric powder, Kashmiri chili powder, cumin powder, and coriander powder into a masala paste. Heat mustard oil or any oil and let the red chilies splutter. Add cumin and let it crackle.
Then add finely chopped onions and stir on a high flame until the onions turn golden brown. Add the kasuri methi and stir well. Now add tomato paste and a little water and cook it on a medium flame. When the gravy begins to thicken, add the salt and masala paste, cover, and cook on low heat.
Add enough water when the oil separates from the sides. Now add the fried chikkis to the gravy. If the chikkis are not fried, add them at the end. Add garam masala and fresh coriander leaves and mix well. Turn off the flame and cover. The delectable green chickpea chiki gravy is ready.

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Recipe by

Honest Kitchen

Chef Bhupi is a professional chef and a loving father. He aims to not only introduce the recipes but also make them in a healthy way.