Name: Idli and Garbanzo Beans Chaat recipe by Abhinetri V at BetterButter
Prep time: 540 min
Cook time: 15 min
Total time: 555 min
Yield: 2
Ingredients: White Chickpeas/ Garbanzo beans- 1 cup; Green Peas - 1/4 cup; Medium sized boiled and mashed Potatoes - 2; Finely chopped onions- 2 teaspoon; Finely chopped tomatoes (optional) - 2 teaspoon; Chaat masala - as required; Amchur - 1/4 teaspoon; Vegetable oil- 2 tablespoon; Salt to taste; Cumin seeds- 1/2 teaspoon; Red chilli powder- as required; Mint leaves juice- 1/4 teaspoon; Turmeric- a pinch; Finely chopped ginger- 1/4 teaspoon; Medium sized Idlis- (3- 4); Oil- (4-5 tablespoon) to fry the idlis; Roasted Flattened Rice- 2 teaspoon (to garnish); Mint leaves - as required

Ingredients Serving: 2

White Chickpeas/ Garbanzo beans- 1 cup
Green Peas - 1/4 cup
Medium sized boiled and mashed Potatoes - 2
Finely chopped onions- 2 teaspoon
Finely chopped tomatoes (optional) - 2 teaspoon
Chaat masala - as required
Amchur - 1/4 teaspoon
Vegetable oil- 2 tablespoon
Salt to taste
Cumin seeds- 1/2 teaspoon
Red chilli powder- as required
Mint leaves juice- 1/4 teaspoon
Turmeric- a pinch
Finely chopped ginger- 1/4 teaspoon
Medium sized Idlis- (3- 4)
Oil- (4-5 tablespoon) to fry the idlis
Roasted Flattened Rice- 2 teaspoon (to garnish)
Mint leaves - as required

Instructions

Take white chickpeas and green peas and soak them separately in sufficient water overnight.
Then drain the water very well and pressure cook them till 2 whistles blow. Once boiled, strain the chickpeas and green peas. Let them come to room temperature.
Grind 1/2 cup of boiled chick peas and 1/4 cup of green peas into a coarse paste, so as to thicken the gravy. Allow it to cool.
In the meanwhile, take a pan, heat 4 tablespoon of oil in it and add the cut pieces of idlis. Fry them till they turn golden brown in colour and keep them aside.
Heat vegetable oil in a pan, add in the cumin seeds, chopped onions, chopped tomatoes, a pinch of salt and turmeric powder. Mix it well and let it cook for 2 minutes.
Now add the boiled and mashed potatoes along with the grinded coarse paste of peas. Cook it on a low flame for 2 minutes.
Then add the remaining 1/2 cup of boiled white chick peas, chopped ginger, mint leaves juice, chaat powder, amchur, salt, red chilli powder. Add 2 cups of water and mix it well. Cover it with a lid and cook on a low flame for 5 minutes.
Once it is cooked, transfer this into serving bowls. Garnish it with roasted flattened rice, fried idli pieces and chopped mint leaves.
Serve it hot with green chutney/ tomato sauce.

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