- Black chickpeas/Kalay chanay (boiled) 1/2 kg
- Spring onion (chopped) 1 cup
- Green chillies
- Tomato puree 1 small can (or 3 tomatoes)
- Lemon juice 2 tbsp
- Coriander leaves
- Salt to taste
- Chilli flakes to taste
- Oil 1 tbsp
How It’s Made:
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.