Ingredients
Black chickpeas/Kalay chanay (boiled) 1/2 kg
Chilli flakes to taste
Spring onion (chopped) 1 cup
Green chillies
Tomato puree 1 small can (or 3 tomatoes)
Lemon juice 2 tbsp
Coriander leaves
Salt to taste
Oil 1 tbsp
Method
In a pan heat some oil.
Add tomato puree, chilli flakes, green chilli and salt mix well.
Put chanay and fry for a while.
Add lemon juice and spring onion.
Garnish with coriander leaves, spring onion and papri.
Ready to serve.
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