This is a wonderful snack we have that is topped with chevro which is an Indian chex mix, or potato chips, black eyed fritters or yuka chips, it’s savory and can be served hot or cold!
2 tbsp tomato paste
1 tsp pepper flakes
1 tsp mustard seeds
1 tsp cumin seeds
6 to 7 leaves of curry leaves
fresh cilantro chopped for garnish (optional)
2 cups boiled black chickpeas
11/2 cups boiled potatoes cut in bite size pieces
mashed potato flakes used to thicken the gravy
water for gravy
11/2 tbsp olive oil
2 tbsp tamarind concentrate, add more if you want it tangy
In a big pot add the olive oil, once it gets nice and hot add the mustard seeds, cumin seeds, curry leaves and the red pepper flakes, immediately add the tomato paste to prevent the red flakes from burning. Cook the tomato paste till a little darker in color and fragrant add the salt mix well making sure everything is incorporated well, next add water little by little to form some gravy. Add the chickpeas and potatoes, if you find that the gravy is less add more water, and to thicken the gravy add the potato flakes until you are satisfied with the consistency for the gravy. Make sure you taste and adjust the taste with more salt, or tamarind concentrate as well as the spiciness of the dish! Once you see the oil surface on top switch the flame off and serve, top with cilantro, coconut chutney or potato chips!
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