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. It can be prepared with or without adding the masala podi. So check out the step by step pictorial recipe to prepare this yummy snack.
- 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)
- 1/4 tsp. asafoetida
- salt to taste
- 2 tbsp. idli podi
- 1/4 cup fresh coconut, grated
- 2 tbsp. coriander leaves, chopped
Heat oil in a pan and temper with red chilies, mustard seeds, green chili, urad dal, asafoetida and curry leaves. Sauté for a minute.
Add the boiled chickpeas, idli podi and salt. Sauté for a minute.
Add the grated coconut and coriander leaves. Give it a toss and switch off the flame. Enjoy as a snack.
Heat oil in a pan & temper with red chilies, mustard seeds, green chili, urad dal, asafoetida & curry leaves. Sauté for a minute.
Add the boiled chickpeas, salt
and idli podi. Sauté for a minute.
Add the grated coconut and coriander leaves.
Give it a toss and switch off the flame.
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