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Kala Chana Aloo Chaat Recipe By Food Fusion (Ramazan Special)

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A quick and easy Kala Chana Aloo chaat recipe for you all to try this ramazan. #HappyCookingToYou #FoodFusion #RamazanRecipes Written Recipe: https://bit.ly/37JcIQq Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: https://facebook.com/foodfusionpk Instagram: https://instagram.com/foodfusionpk Twitter: https://twitter.com/foodfusionpk Also follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kid's special recipes. 00:00 Kala Chana Chaat 00:12 Boil Kala chana 00:49 Prepare chana chaat 01:52 Aray waah Serves 5-6 Recipe in English: Ingredients: -Kalay channay (Black chickpeas) 300g (soaked overnight) -Water 5-6 Cups or as required -Namak (Salt) ½ tbs or to taste -Cooking oil 3-4 tbs -Adrak lehsan paste (Ginger garlic paste) 1 tbs -Zeera (Cumin seeds) roasted & crushed 1 tsp -Sabut dhania (Coriander seeds) roasted & crushed 1 tsp -Lal mirch (Red chilli) crushed 1 tsp -Namak (Salt) ½ tsp or to taste -Lal mirch powder (Red chilli powder) 1 tsp or to taste -Reserved boiled chickpea water 3-4 tbs -Imli pulp (Tamarind pulp) 4-5 tbs -Reserved boiled chickpea water ½ Cup -Aloo (Potatoes) boiled & cubes 2 large -Pyaz (Onion) chopped 2 small -Tamatar (Tomato) chopped 2 large -Hara dhania (Fresh coriander) chopped handful -Lemon juice 2-3 tbs -Hari mirch (Green chilli) chopped 1 tbs -Hara dhania (Fresh coriander) chopped Directions: -In a pressure cooker,add black chickpeas,water,salt & bring it to boil. -Remove scum,close with lid & pressure cook on medium flame until tender (15-20 minutes) then strain & reserve water for later use. -In a wok,add cooking oil,ginger garlic paste & mix well. -Add cumin seeds,coriander seeds,red chilli crushed,salt,red chilli powder & mix well. -Add reserved boiled chickpeas water,mix well & cook for a minute. -Add boiled black chickpeas & mix well. -Add tamarind pulp,reserved boiled chickpea water,mix well & cook for 2 minutes. -Add boiled potatoes,onion,tomato,fresh coriander,lemon juice,green chilli & give it a good mix. -Garnish with fresh coriander & serve! Recipe in Urdu: Ajza: -Kalay channay (Black chickpeas) 300g (soaked overnight) -Water 5-6 Cups or as required -Namak (Salt) ½ tbs or to taste -Cooking oil 3-4 tbs -Adrak lehsan paste (Ginger garlic paste) 1 tbs -Zeera (Cumin seeds) roasted & crushed 1 tsp -Sabut dhania (Coriander seeds) roasted & crushed 1 tsp -Lal mirch (Red chilli) crushed 1 tsp -Namak (Salt) ½ tsp or to taste -Lal mirch powder (Red chilli powder) 1 tsp or to taste -Reserved boiled chickpea water 3-4 tbs -Imli pulp (Tamarind pulp) 4-5 tbs -Reserved boiled chickpea water ½ Cup -Aloo (Potatoes) boiled & cubes 2 large -Pyaz (Onion) chopped 2 small -Tamatar (Tomato) chopped 2 large -Hara dhania (Fresh coriander) chopped handful -Lemon juice 2-3 tbs -Hari mirch (Green chilli) chopped 1 tbs -Hara dhania (Fresh coriander) chopped Directions: -Pressure cooker mein kalay channay,pani aur namak dal dein aur ubal anay dein. -Scum ko nikal lein,lid laga lein aur darmiyani ancch per gul janay tak pressure cook ker lein (15-20 minutes) phir strain ker ka water ko bad mein use kernay kliya side per rakh dein. -Karahi mein cooking oil aur adrak lehsan paste dal ker ache tarhan mix karein. -Zeera,sabut dhania,lal mirch crushed,namak aur lal mirch powder dal ker ache tarhan mix ker lein. -Reserved boiled black chickpeas water sal ker ache tarhan mix karein aur ek minute kliya paka lein. -Boiled kalay channay dal ker ache tarhan mix karein. -Imli pulp aur reserved boiled black chickpea water dal ker ache tarhan mix karein aur 2 minute kliya paka lein. -Boiled aloo,pyaz,tamatar,hara dhania,lemon juice aur hari mirch dal ker ache tarhan mix ker lein. -Hara dhania sa garnish ker ka serve karein!

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