Boiled chickpeas tossed with raw onion, green chilli, lemon and fresh herbs — the popular street food snack sold throughout Imphal as a filling, affordable everyday chaat.
Ingredients
2 cups dried chickpeas — soaked overnight and boiled until tender
1 medium onion — very finely chopped
2 green chillies — very finely chopped
1 tsp ginger — finely grated
1 tbsp lemon juice
1/4 tsp black salt
1/2 tsp roasted cumin powder
Regular salt to taste
2 tbsp fresh coriander
1 tbsp mustard oil
Method
Soak chickpeas overnight. Drain and pressure cook with 3 cups fresh water and a pinch of salt for 4 to 5 whistles until completely tender. Drain and cool.
In a wide bowl combine the cooled boiled chickpeas with very finely chopped onion, finely chopped green chillies and grated ginger.
Add lemon juice, black salt, roasted cumin powder and mustard oil. Toss well.
Taste and adjust regular salt.
Add fresh coriander. Toss once more.
Serve in small bowls or banana leaf cups as a street-style snack.