This is an adapted recipe from Chef Harpal Singh's video. These Cholay simply disappeared in minutes after serving. They were the most spicy, tangy and satisfying snack ever. If you have the chickpeas already boiled, the preparation time will be very little. You may use the canned chickpeas but you will not get the dark color which I have gotten by adding a tea bag while boiling the chickpeas as I never use the canned ones. Her's the simple recipe to achieve great results.
Chickpeas-2 cups (boiled with a tea bag and enough water to cook and no water should be left after boiling)
Salt- to taste
Red pepper powder-1 tsp
Amchur powder-1 tsp
Garam masala powder-1 tsp
Cumin powder-1/2 tsp
Coriander powder-1 tsp
Ajwain(Carom seeds)-1 tsp
Fresh cilantro-a tsp to garnish
1.In a pot, put the boiled and one by one, all the ingredients except the carom seeds and give it a good mix.
2.Turn on the stove and stir gently until all the ingredients coat the chickpeas and you smell the aroma of the spices.
3. Reduce the heat to a medium.
4.Heat ghee in a saute pan and quickly add the carom seeds and as soon as they sizzle, tip the ghee into the pot of chickpeas.
5.Stir one more time and turn off the heat.
6. Cover with a lid and let it rest for five minutes.
7.Transfer to a serving bowl and garnish with cilantro leaves and serve hot.