This is a typical Mumbai street snack; the kind that locals would happily eat while walking along the beach or watching a cricket match. It is the kind of food that unites different communities.
To prepare the chickpeas, heat the oil in a karahi, wok or large pan.
Add the coriander, cumin, turmeric, salt, sugar and grain flour paste and cook until the water has evaporated and the oil has separated.
Add the chickpeas to the spices in the pan, and stir in the chopped chillies, ginger, fresh coriander and tomatoes. Toss the ingredients well and simmer gently for about 5 minutes.
Transfer to a serving dish and keep warm.
To make the potato cakes, place the mashed potato in a large bowl and add the green chillies, chopped fresh coriander, cumin, dry mango powder and salt. Mix together until all the ingredients are well blended.
Using your hands, shape the potato mixture into little cakes. Heat the oil in a shallow frying pan and fry the cakes on both sides until golden brown.
Transfer to a serving dish, garnish with mint sprigs and serve with the spicy chickpeas.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 13 | ||
Calories from Fat: 1 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.6mg | 0 % | |
Potassium 125.1mg | 3 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.3g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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