Chane aur Aloo ka Raita

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Prep Time 3

Cook Time 2

Course Special Pickles - Pickles, Chutneys and Raitas

Cuisine Awadh

Servings litre (1 3/4 pints) (4 cups)

Calories 1259 kcal

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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