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Channa Chaat

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.3723
Energy (kCal)440.97
Carbohydrates (g)83.7894
Total fats (g)9.1058
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse chickpeas and place in a large bowl. Place onionslices in a separate bowl and sprinkle some salt over them. Let stand 15 minutes or so. Squeeze the onion pieces with your hands and then rinse off under tap water. | 2. Peel and quarter the potatoes and place in a pot of water. Bring to boil and cook until they are firm but cooked through, being careful not to let them get mushy. | 3. Soak tamarind pulp in 1/4 cup water until soft, then rub pulp with fingers until it is dissolved in the water. Strain and pour the runny part into the chickpeas, discarding any seeds or lumpy parts that are left in the strainer. | 4. Place potatoes, tomatoes and onion in the bowl with the chickpeas. If using the cucumber, chiles or spring onion, add them as well. Finally, add the chaat masala, mix well, and serve. | 5. NOTE: If you are using dried chickpeas which have been soaked and softened, add approximately 1 teaspoon of salt to the mixture. The canned chickpeas already have some salt in them. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chick pea 30 ounces canned 432.99 82.353 16.98 8.9994
    onion 1 quartered sliced - - - -
    salt - - - -
    potato 3 - - - -
    tomato 2 -3 diced 0.0 0.0 0.0 0.0
    tamarind pulp 1 tablespoon - - - -
    water 1/4 cup 0.0 0.0 0.0 0.0
    chat masala 1/2 teaspoon - - - -
    cucumber 1/2 diced 7.98 1.4364 0.3923 0.1064
    green chili 1 -2 chopped 0.0 0.0 0.0 0.0
    spring onion 1 chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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