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Ingredients
  • subheading: Measuring cup used: 1 Cup = 250ml:
  • Black Chickpeas/Dried Kala Chana - 1 cup
  • Ghee - 1 Tbsp.
  • Plain yogurt - 1&½ cup(use slightly sour yogurt for the best taste)
  • Asafoetida/Hing - ⅛ Tsp.
  • Cumin seeds - ½ Tsp.
  • Red chilli powder - 1&½ Tsp.(You can add more as per desired spiciness)
  • Roasted cumin powder - ½ Tbsp.
  • Roasted coriander powder - ½ Tbsp.
  • Turmeric powder - ½ Tsp.
  • Besan/Gram flour/Chickpea flour - 3 Tbsp.
  • Corinader leaves/Cilantro(finely chopped) - ¼ cup
  • Amchur/Dry Mango powder - ½ Tsp.(optional ingredient to be added,  if the yogurt is not sour)
  • Salt - as needed(approximately 1&½ Tsp.)
  • Garam masala powder - 1 Tsp.(I used MTR Garam Masala powder) The original recipe uses 1 Tsp. Garam masala powder but I reduced the quantity(I used only ⅓ Tsp.). I personally experience burning sensation in the stomach whenever I eat foods with a lot of Garam Masala. You can add more as per your choice.
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