Chickpeas in a spiced tomato gravy, tangy from mango powder – Punjabi street food.

Ingredients from our range

• TRS Canned Boiled Chick PeasTRS · 400 g / 800 gचनाچناchanā
• MDH Chunky Chaat MasalaMDH · 100 g
• TRS Amchur PowderTRS · 100 g
• TRS Garam Masala PowderTRS · 100 g / 400 g / 1 kgगरम मसालाگرم مصالحہgaram masālā
• TRS Ginger & Garlic PasteTRS · 330 g / 1 kg
• TRS Kasuri MethiTRS · 100 gमेथीمیتھیmethī
• Kulcha Amritsari320 g (4 pcs) · Frozenकुलचाکلچہkulcha

Plus fresh

onions, tomatoes, green chilli, fresh coriander

How to make it

1. Drain and rinse the chickpeas.
2. Fry the onions in oil until golden, briefly fry the ginger-garlic paste and green chilli with them.
3. Add the tomatoes, garam masala and chaat masala and cook down until the oil separates.
4. Add the chickpeas with a little water and simmer for 15 minutes; mash a few of them to thicken the sauce.
5. Season with amchur and kasuri methi crushed between your palms, sprinkle with coriander and serve with warm kulcha.

Spice mixes come with their own instructions on the packet – the steps above are a rough guide.