For the chickpeas : ¼ cup ghee (Clarified butter)2 tins chickpeas - par boiled in salted water & drained 1 teaspoon mustard seeds½ onion - sliced 1 tomato - cubed into small pieces 1 teaspoon ginger garlic 1 teaspoon chilli powder 1 teaspoon dhana Jeeru (Cumin) ½ teaspoon turmeric salt for tasting For the kachumber : ½ onion - chopped 1 tomato - cubed into small pieces 1 tablespoon vinegar1 Green chilli - chopped into small pieces 1 handful of chopped dhania (coriander) (cucumber is optional) For the amli (tamerine) : 2 tablespoon amli (tamerine) ½ - 1 cup boiled water 2 teaspoon sugar For the Pur3 pur strips 1 tablespoon crushed red chilli flakes pinch of salt
For the chickpeas : In a pot, heat ghee (Clarified butter). Add in onions & mustard seeds and cook until soft. Add in cubed tomato and ginger garlic and allow to cook until water from the tomato has boiled out. Add in spices and salt to taste. Finally add in chickpeas and ½ cup water and allow to boil until chickpeas are soft. (not mushy)
For the kachumber : Chop onion, tomatoes , green chilli & dhania (coriander). Add in vinegar & mix. For the amli (tamerine) : Place 2 tablespoon of amli (tamerine) in a cup/bowl. Add in boiled water & 2 teaspoon sugar (taste between each teaspoon and adjust accordingly, should have a good balance between sweet & salty.)Remove seeds & pour most of the amli (tamerine) mixture into the chickpeas and mix. Leave about 2 tablespoon for the garnish. For the PurFry pur strips then crush. Sprinkle salt and red chilli flakes over the top and mix TO ASSEMBLEPlace the chick peas at the bottom of a dish. Spread the kachumber over the chick peas. Drizzle remainder of amli (tamerine) sauce.Finally, sprinkle the crushed pur mixture and garnish with fresh chopped dhania (coriander).
INFO & TIPS
if you prefer more of a sweet & sour taste, increase the quantity of the Amli sauce.