Chickpeas 1 cup
Onion 1 small
Ginger 1-2 inch piece
Green Chiles 3-5
Cilantro few sprigs
Salt to taste
Oil for deep frying
Method of preparation:
Peel, wash and finely chop onion.
Remove stems, wash and finely chop green chiles.
Peel and mince ginger.
Wash and roughly chop cilantro.
Wash and soak chickpeas for 3-5 hours.
Drain the water, wash thoroughly and grind the soaked chickpeas coarsely without adding any water.
Heat oil in a wok on medium high heat.
Combine the ground chickpeas with chopped onion, green chillies, cilantro and salt.
Test the oil by dropping small amount of above chickpea mixture into oil. If the batter rises quickly then the oil is ready.
Take 1- 1 1/2 inch sized above mixture onto left hand and press it lightly with right hand to form a 2 inch disk.
Drop the disk into hot oil slowly and repeat the same with remaining chickpea mixture until the wok is full.
Fry both sides until golden brown.
Make sure the oil is medium hot before you start a new batch.
Drain on absorbent paper and serve with any chutney.
Notes: Don’t oversoak chickpeas.