Supplies
- ● 1 cup kabuli chana (white chickpeas), soaked overnight (8 hours)
- ● 1 tea bags
- ● 1 cinnamon stick
- ● 1 bay leaf
- ● 3 cloves
- ● 2 garlic cloves
- ● 1 tbsp olive oil
- ● 1 tbsp lemon juice
- ● 1 tsp cumin powder
- ● 1 tsp chilli powder
- ● 1 tsp ground coriander
- ● 1 tsp chole masala
- ● 1 tsp amchur
- ● 1 tsp black salt
- ● 2 tbsp tahini
- ● 2 tsp lemon juice
- ● sea salt to taste
- ● ground black pepper to taste
- ● Water
- ● 2 kulchas
Steps
- 1. Soak kabuli chana overnight and then add it to a pressure cooker with tea
- bags, cinnamon stick, cloves and bay leaves.
- 2. Cook this well until the chanas are soft and mushy. Later drain the spices.
- 3. In a food processor, combine the tahini and olive oil and pulse until smooth.
- 4. Add the garlic, chana, lemon juice, 1 water and salt as required. Process until
- smooth. Add the spices and lemon juice to taste.
- 5. Transfer this to a bowl and swirl the spoon and add oil, coriander and sprinkle
- all the spices.
- 6. Cut the kulcha in small triangles and toss it on a pan until crispy and enjoy it
- with hummus.