This southern Indian snack, made with chickpeas or other pulses, can be served warm or at room temperature. If you like, bulk it up a bit with some fresh leaves - mint or Thai basil, say. Some versions also include shredded green mango. Here I've combined the chickpeas with soy-boiled peanuts, a recent discovery from Malaysia that make the most addictive snack on their own. Even if you do not make this recipe, consider the boiled peanuts next time you're serving drinks - they make a lovely change from dull old crisps (you can also cook them in a pressure cooker to save time).
- Serves four
- 150g dried chickpeas, soaked overnight, then drained
- 150g whole peanuts, with the skin
- 1½ tsp soy sauce
- 1½ tsp caster sugar
- 2 tbsp groundnut oil
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 10 curry leaves
- ½ tsp asafoetida
- ½ tsp garam masala
- 30g grated fresh coconut (you can use desiccated instead, but only as a last resort)
- 1 tbsp lemon juice
- 1 green chilli, finely chopped
- 3 tbsp chopped coriander leaves, plus whole leaves to garnish
- Cover the chickpeas with plenty of cold water, bring up to a boil, then simmer for an hour or more, until totally soft but not disintegrating. Drain and set aside to dry.
- Put the peanuts in another pan, cover with plenty of cold water, add the soy, sugar and a teaspoon of salt, and bring to a boil. Cover, turn down the heat and simmer for three hours, or until the nuts soften up. Drain.
- Heat the oil in a medium saucepan. Add the mustard and coriander seeds; once they begin to pop, add the chickpeas, peanuts, curry leaves, asafoetida, garam masala and some salt. Cook, stirring, for about five minutes.
- Off the heat, add the coconut, lemon juice, chilli and coriander. Taste, and add salt only if you need it. Serve garnished with the whole coriander leaves.