Saturday, 25 July 2015

Crispy Sprouted Kala Channa

Crispy Sprouted Kala Chanan
Kala Channa (Black chickpeas) – 1 cup
Cumin seeds – 1 tsp
Red Chilli powder – 1/2 tsp
Mango powder – 1/2 tsp
Oil – 1 tbsp
Salt to taste

Wash channa and soak in enough water overnight (at least 8-10 hours). Next day discard the soaking water and transfer the channa to a clean muslin cloth. Tie a knot and keep aside for 8-10 hours. Open the knot and you will see little sprouts are coming. Now heat oil in pan and add cumin seeds and let them crackle. Add sprouted channa along with red chilli powder and salt. Fry until channas are crisp. Add mango powder and mix well. Serve hot as a snack..
Crispy Sprouted Kala Channa

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