INGREDIENTS:
500 grams kabuli garbanzo 3-4 tomatoes
� cup coriander leaves 3-4 tbsp. chaat masala
salt � cup date-tamarind chutney
� cup green chutney 400 grams sev
For the puries:
300 grams all-purpose flour 200 grams wheat flour
salt � cup oil
oil for frying
PREPARATION:
Shift both the flours and add salt and oil. Knead the flour to firm
consistency.
Leave the flour for � hour and then roll into small-puries. Dry them on the
paper and then fry them in the warm oil.
Soak kabuli garbanzo for 5-6 hours and pressure cook with a little salt and
water until 3 whistles. Cool and mix a little turmeric powder and red chili
powder. Mix well. Cut tomatoes into small pieces.
Take 2 puris in a plate and mash them. Spread kabuli curry on it and sprinkle
chaat masala, tamarind chutney and green chutney. Spread the sev, the coriander
leaves and serve
