This is a very popular and a healthy chickpea snack found in South India, especially Tamil Nadu. I was introduced to this simple and easy snack during my stay in Chennai. They are usually served in temples and also can be found being sold in beaches and parks.
As chickpeas contain high protein, they can be relished anytime of the day. But it is best relished as an evening snack along with a cup of hot tea or coffee. So check out the step by step pictorial recipe to prepare it.
- 1 cup white chickpeas, boiled
- 1 tbsp. oil
- 1 sprig curry leaves
- 1 whole red chili, broken
- 1 green chili, chopped
- 1/2 tsp. mustard seeds
- 1 tsp. urad dal (split black gram)
- 2 tbsp. fresh coconut, grated
- salt to taste
- coriander leaves to garnish
Heat oil in a pan and temper with red chilies and mustard seeds. After it stops spluttering, add the green chili, urad dal and curry leaves. Sauté till the dal changes colour.
Add the boiled chickpeas and salt and stir for a minute or two. Add the grated coconut and coriander leaves. Give it a toss and switch off the flame. Serve and enjoy as a snack.
Heat oil & temper with red chilies & mustard seeds. Then add green
chili, urad dal and curry leaves. Sauté till the dal changes colour.
Add the boiled chickpeas and salt and stir for a minute or two.
Add grated coconut & coriander leaves. Toss & switch off the flame.
Serve and enjoy as a snack.
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