Serves 1
Directions
- 1Soak the chickpeas in water overnight.
- 2Drain the chickpeas.
- 3Divide the chickpeas into four bowls and add food coloring.
- 4Mix well and set aside for 15 minutes.
- 5Peel the potatoes and slice them thinly, like chips.
- 6Wash sliced potatoes three or four times.
- 7Dry the potatoes.
- 8Drain colored chickpeas and dry them well.
- 9Heat oil in a wok over high heat.
- 10Fry the potatoes in batches over high heat until golden brown and crisp.
- 11Remove and drain excess oil.
- 12Fry colored chickpeas over medium heat until crispy.
- 13In a large bowl, combine fried potatoes with spices.
- 14Mix well.
- 15Add the colored chickpeas.
Ingredients
- 5 units potatoes
- 50 grams chickpeas
- red chili powder
- salt
- chaat masala powder
- cooking oil
- food coloring liquid (red, blue, green, orange)
Equipment
bowlsspoonwokstrainergraterknifecutting board
Tips
- Soak chickpeas in water overnight.
- Dry the chickpeas completely before frying.
- Dry the potatoes completely before frying for a crispier texture.
- Use high heat for frying the potatoes.
- Use medium heat for frying chickpeas.
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