Chane aur Aloo ka Raita
Equipment
- Bowl
Ingredients
- 200 g Chickpeas (Garbanzo beans) (1 cup), dried
- 500 ml Natural (plain) yoghurt (2¼ cups), whisked
- 1 teaspoon Cumin seeds roasted and ground
- 1 teaspoon Coriander seeds roasted and crushed
- 2 Red chillies dried, roasted and crushed
- 1 Boiled Potato cut into cubes
- 1 tablespoon Tamarind extract
- 1 teaspoon Sugar
- Salt
Instructions
- Soak the chickpeas in a large bowl of water overnight.
- The next day, drain the chickpeas and cook them in a pan of boiling water for about 1½ -2 hours, or until soft. .
- Drain.
- Put the yoghurt in a large bowl.
- Add the potatoes and chickpeas together with all the other ingredients and stir.
- Chill for 30 minutes before serving.
Video
Nutrition
Serving: 1LitreSodium: 327mgCalcium: 1080mgVitamin C: 52mgVitamin A: 1424IUSugar: 39gFiber: 15gPotassium: 3468mgCholesterol: 65mgCalories: 1259kcalSaturated Fat: 11gFat: 28gProtein: 57gCarbohydrates: 199gIron: 13mg
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