Lemon Ice Tea Recipe [Video]

Lemon Ice Tea recipe with video instructions. Lemon Ice Tea is a popular Summer non-alcoholic drink made by flavoring cold tea with lime juice. It is served chilled. 

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Have I ever mentioned how much I LOVE Ice Tea? Lemon Ice Tea is pretty much the only drink I have outside. Sorry, no soft drinks for me. And I've been adventurous with my ice tea as well, I've tried the rose, the peach, even the hibiscus Ice Tea. But as a loyalist, I keep coming back to the Lemon Ice Tea.

And these are the best day to enjoy a tall glass of ice tea. I love dragging my bean bag to the balcony, bask in the Summer sun while I listen to retro songs and sip on my chilled ice tea. Clean air and no traffic noise are some of the few benefits of the lockdown that I am enjoying.

Lemon Ice Tea isn't necessarily a healthy drink, but it definitely healthier than the bottled drinks you are buying. The sole reason being the sugar content. You get to control the type and quantity of the sweetener when you make Ice Tea at home. While I have used plain white sugar, the not so healthy option, you can easily substitute it with honey, agave syrup or maple syrup.

You can also go all crazy on the flavorings. Don't let your imagination stop you at just lemon. I did just that. I added a few other things to my ice tea that I love. While it would have been more appropriate to call this the Lemon-Mint-Ginger Ice Tea, I stuck to the dominant flavor while naming it. But it does have ginger and mint. Two things I believe make it taste even fresher. Oh yes, the other benefit of making your own Ice Tea - Freshness! Other than the tea leaves, which are obviously dried, everything else you put in there is fresh, so the flavor is so much more pronounced. And if you grow mint on your window sill, like me, it couldn't get any fresher than this.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

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Video Recipe

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Lemon Ice Tea Recipe

Lemon Ice Tea is a chilled beverage made by flavoring ice col tea with lemon juice.

Recipe Type:  Beverage
Cuisine:            International
Prep Time:     5 minutes
Cook time:     15 minutes
Total time:     20 minutes
Yield:                1 Litre

Ingredients:

1 litre Water
1-2 tsp Tea Powder
2-4 Tbsp Sugar
1 Tbsp Ginger, grated (Optional)
Handful of fresh Mint leaves
0.25 Lemon or Lime

Method:

1. Heat 1 litre of water until it reaches a rolling boil.
2. If using ginger, add it now and allow the water to boil for 2-3 minutes to infuse the ginger.
3. Add the tea powder and allow the water to boil for 3-4 minutes or until it has reached the desired strength. The tea should have the flavor of tea without tasting bitter, hence, the quantity of the powder is less.
4. Add in the sugar and mix well until combined. Add sugar as per taste. If replacing sugar with any natural sweetener like honey, agave or maple syrup, do not add it now.
5. Turn off the heat and add in the mint leaves, if using and allow to stand for 8-10 minutes.
6. Strain the tea. If using natural sweetener, add it now.
7. Allow the tea to reach room temperature and then add in the lemon or lime juice. Adding lemon juice when the tea is hot may turn in bitter, therefore, we are adding it once the tea has cooled.
8. Pour the tea in a bottle and chill for 8-12 hours or until cold.
9. Serve chilled, preferably, with ice cubes.

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Crispy Moong Dal Recipe | Moong Dal Namkeen Recipe [Video]

Crispy Moong Dal or Moong Dal Namkeen recipe with step by step photo and video instructions. Crispy Moong Dal is a deep-fried lentil snack that is popular in India. Crispy moong dal is inspired from Haldiram's moong dal namkeen and is great as a tea time snack. Crispy Moong Dal is vegan, gluten free and fits a Jain diet.

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Ok, I'll be honest, I've been spending wayyy too much time on Twitter following #workingfromhome. And I'm jealous, of the lovely co-workers, read pet cats and dogs, that so many folks have. And here I am stuck with actual humans. But I guess that has some advantages too, at least I don't have to do the dishes. But I still feel, one look at that smushy puppy face and I would have forgotten all my stress and anxiety. This working from home thing has me discovering some new things about myself. One, I like hoarding vegetables. Yes, I'm less of a grocery or TP hoarder, but leave me with less than 3 types of veggies in the fridge, and I'm anxious. Two, I can live without chips, chocolate and ice cream. I know the rest of the world ran out of TP, but Bangalore ran out of chips. Apparently, that's what we need to fuel us down here. Three, I still am not a fan of exercise, well that's not a new one. Four, I love cooking more than I ever thought.

I've discovered in the absence of travel to work, I'm left with a lot more time, and I am investing that in cooking and prepping. We are eating more and more hot breakfasts that take a little longer to make, I've sundried two batches of potato chips, I've made 3 bottles of instant mango pickle, a few bottles of ice tea and pineapple squash, and I'm making a lot of snacks. Last week I posted the Paper Avalakki Mixture, which has been kind of a lifeline, because it also doubles up as breakfast when required. I've made loads of Churmuri Chiwda to much on along with tea. And this week I made this Crispy Moong Dal, in total Haldiram's style.

Crispy Moong Dal or Moong Dal Namkeen flooded the Indian market in the late 1990s and took the urban population by a storm. Everyone loved this simple salty snack. It became a family favorite, something to serve when your family and friends dropped in unannounced on the weekends. Kids loved it, double dipping their wet fingers into the bowl and amused when the dal stuck to their fingers, eh, just for this reason, always give kids their own bowl of moong dal. I've loved Moong Dal namkeen from the time I first ate it. But I never attempted to make it. Frankly I had no clue it was so easy to make it, until now.

Crispy Moong Dal requires just 3 ingredients in reality - the moong dal, salt and oil to fry it in. While the time taken to make the crispy moong dal is long, it is mostly effortless. The moong dal needs to soak for a good 3 to 4 hours and dry for nearly 1 hour before you can start frying it. This soak and dry time makes up for most of the time taken. Once the moong dal is dry, we fry it using a mesh strainer. The reason for this is simply because the dal is too small and if directly dumped in the oil, will spread all throughout and it will take a lot of effort to fish out every grain from the oil. A mesh strainer makes it much easier to fry. The temperature of the oil matters a lot here. If the oil is not hot enough, you will end up with a box of moong dal that is hard and not crispy. Very unpleasant. To test the temperature of the oil, drop in 1 or 2 grains, if they immediately rise to the top, the oil is hot enough.

Once you have fried the moong dal, use a clean paper napkin to remove the excess oil and immediately add seasoning. If you allow the dal to cool, the salt will not stick to the moong dal. I only added salt, you can add spices if you want.

Crispy Moong Dal stayed crisp and fresh for about a week in an airtight box. It didn't last beyond it for me to determine the shelf life.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Crispy Moong Dal Recipe | Moong Dal Namkeen Recipe

Crispy Moong Dal or Moong Dal Namkeen is a deep-fried lentil snack that is popular in India. Crispy moong dal is great as a tea time snack. Crispy Moong Dal is vegan, gluten free and fits a Jain diet.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     5 Hours
Cook time:     20 Minutes
Total time:     5 Hours 20 Minutes
Yield:                200 gms or 1 cup

Ingredients:

1 cup or 200gms Moong Dal
Salt to taste
Oil to fry
Water as required

Method:

1. Wash the moong dal twice in tap water and drain out the water.
2. Soak the moong dal in water for 3-4 hours.
3. Drain out the water and spread the moong dal on a kitchen towel for 1 hour, allowing it to dry.
4. Heat oil in a kadhai. Allow the oil to become very hot, if oil it not hot enough the moong dal will turn hard instead of crispy.
5. Take a little of the moong dal in a net strainer and place in the oil.
6. Stir the moong dal with a spoon frequently.
7. Fry for 1 to 3 minutes until the moong dal is crispy. The moong dal will shrink and color will change slightly.
8. Pour the moong dal onto a bowl lined with a paper napkins.
9. With another paper napkin, wipe off the excess oil from the moong dal.
10. While the moong dal is still hot, add salt and mix well.
11. Once cooled, store in an air tight container at room temperature.

Step by Step Photo Instructions

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Paper Avalakki Mixture Recipe | Poha Chivda Recipe [Video]

Paper Avalakki Mixture or Poha Chivda step by step video recipe. Paper Avalakki Mixture or Poha Chivda is an instant Indian snack made from paper thin flattened rice. Paper Avalakki or Nylon Poha mixture is made by tempering thin flattened rice with mustard seeds, peanuts, fried gram and spices. This recipe is gluten free, vegan and fits into a Jain diet.

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Paper Avalakki Mixture is a very traditional South Indian snack that is an all-time favorite of mine. I make it so many times, but I never found it worthy enough to share on the blog. But in these hard times, simple recipes are what we crave, don't we? So here goes...

India has several grades of flattened rice - thick, medium and paper/nylon. Paper Avalakki is the thinnest flattened rice that is available. It is so thin, it's almost translucent. When you buy a packet of this flattened rice, it is almost never crisp. But you can make it crisp in two ways - either you sun dry it until it crisps up or you lightly saute it in a pan on low heat, like this recipe. I find the latter easier.

Once the flattened rice is crisp, we add flavor to it via the tempering. The tempering I make is very simple - it only has a handful of ingredients. I like adding mustard seeds, dry red chillies, curry leaves, peanuts, roasted gram or puthani (futana), turmeric and salt. A lot of people add in bits of thinly sliced dry coconut, cashew nuts or raisins. This mixture is always made with the intent of storing it for a minimum of one week, and hence, we add ingredients that will not go bad at room temperature for that duration.

Paper Avalakki Mixture along with homemade yogurt or curd is a popular breakfast in North Karnataka. While towards the South, one eats it with finely chopped onions, tomatoes, coriander leaves, grated fresh coconut and a squeeze of lime. I love it both ways!

Paper Avalakki Mixture is also extremely popular among Indians who travel abroad as it stays good for a long time if stored in an airtight bag or box. While it uses quite a bit of oil, it is definitely healthier than deep-fried snacks.

Paper Avalakki Mixture is vegan and gluten free. It also fits a Jain diet.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Paper Avalakki Mixture Recipe | Poha Chivda Recipe

Paper Avalakki Mixture or Poha Chivda is an instant Indian snack made from paper thin flattened rice. Paper Avalakki or Nylon Poha mixture is made by tempering thin flattened rice with mustard seeds, peanuts, fried gram, and spices. This recipe is gluten-free, vegan and fits into a Jain diet.

Recipe Type:  Snacks
Cuisine:            South Indian
Prep Time:     0 minutes
Cook time:     45 minutes
Total time:     45 minutes
Yield:                500 gms

Ingredients:

500 gms Paper Avalakki / Poha / Flattened rice
0.5 cup Oil
0.25 cup Peanuts
2 Tbsp Roasted Gram
6-8 dry Red Chillies
1 sprig Curry leaves
1 tsp Mustard Seeds
0.5 tsp Turmeric Powder
Salt to taste

Method:

1. Dry roast the paper thin flattened rice in a kadhai on low heat until crisp. The kadhai should only be filled till half, do it in batches if required. Keep stirring the flattened rice frequently so that all of it is exposed to the heat, allowing it to crisp up evenly.
2. Once the flattened rice is crisp, remove it to a large bowl or plate or even just a sheet of newspaper.
3. Heat oil in a small pan and add in the mustard seeds.
4. Once the mustard seeds splutter, add the peanuts and fry until they are slightly browned on medium heat.
5. Roughly snap the dried chillies into half and add to the oil. Fry until the chillies are crisp.
6. Now add in the roasted gram and saute for around one minute on medium heat.
7. Add in the curry leaves and once they splutter, turn off the heat.
8. Add in the turmeric powder and salt quickly and mix.
9. Immediately pour this tempering to the flattened rice.
10. Mix until the tempering has coated all the flattened rice.
11. Allow to cool and store in an airtight container.
12. Paper Avalakki Mixture can be stored for 2-3 weeks at room temperature in an airtight container.

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Masala Vada Recipe | Ambode Recipe | Chana Dal Vada Recipe [Video]

Masala Vada / Ambode / Dal Vada recipe with detailed Video recipe. Masala Vada or Ambode is a popular Indian deep fried fritter / snack made from chana dal or lentils. Masala Vada is a popular tea time snack. Masala Vada is vegan.

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I post a lot less deep-fried recipes than I actually eat. I don't deep fry much, but that doesn't mean I don't binge on french fries or samosas. I just fry less at home myself and rely on restaurants doing it for me. All this because I find it really boring to clean up after frying. To be really honest, I kinda eat them almost every day. There is a "gaadi" or a cart behind my house who makes some really amazing masala vadas along with mirchi bhajjis and other pakodas. I usually pick up at least a couple vadas on my way home. So I rarely get about making them. But these Masala Vadas are worth the effort.

There are days when you want everything homemade, from your bread to your pickles. And in one of those energetic moments, I made these masala vadas. And to tell you the truth, they were so much better and fresher than the ones you get outside.

Masala Vada is crispy on the outside and soft on the inside. The base of the masala vada is soaked chana dal. The chana dal is coarsely ground to give a nice texture to the vadas. You can also save a little aside while grinding and add the rest in final batter. If you don't have Dill leaves, add in coriander or any other herb, but dill tastes the best. There are so many variations you can do while making them. If you or your family does not like or eat onions, either don't add it or you can replace it with finely chopped cabbage. If you don't want to add ginger, then you can add in hing.

Serve the vadas piping hot with ketchup or chutney and a hot cup of chai!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Masala Vada Recipe | Ambode Recipe | Chana Dal Vada Recipe

Masala Vada or Ambode is a popular Indian deep fried fritter / snack made from chana dal or lentils. Masala Vada is a popular tea time snack. Masala Vada is vegan.

Recipe Type:  Snacks
Cuisine:            South Indian
Prep Time:     3 hours
Cook time:     20 minutes
Total time:     3 Hours 20 Minutes
Yield:                12-15 Vadas

Ingredients:

1 cup Chana Dal
1" Ginger, grated
1 Tbsp Black Pepper
0.25 tsp Turmeric Powder
2-3 Green Chillies, finely chopped
1 Onion, finely chopped
0.5 cup Dill leaves, finely chopped
10-12 Curry leaves, roughly chopped
Salt to taste
Water as required
Oil to fry

Method:

1. Wash and soak the chana dal in water for 3-4 hours.
2. Drain the chana dal and add to a grinder/blender along with the ginger, pepper and turmeric powder. Grind until your have a coarse batter that is sticky.
3. Remove to a bowl and add in the chopped onioons, green chillies, dill leaves, curry leaves adn salt. Mix well.
4. Heat oil in a kadhai or deep fryer.
5. While the oil heats up, wet your hands and divide the batter and shape the vadas.
6. Drop in the hot oil and cook on medium heat until the vadas are browned.
7. Serve vadas hot along with ketchup or chutney.

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Moonglet Recipe | Moong Dal Pizza Recipe [Video]

Moonglet recipe with step by step photos and video instructions. Moonglet is a popular North Indian street food. Moonglet is a fluffy pancake made from split mung beans and topped like a pizza with vegetables, seasoning and cheese. Moonglet is gluten free. This recipe can be adapted to suit a vegan diet and a Jain diet.

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You guys, you have got to try this fluffy pancake meets Pizza aka Moonglet. It is light, flavorful and so customizable. It is also gluten-free and can be adapted to suit a plant-based / vegan diet and the Jain diet. So easy too.

I saw this on YouTube and I knew instantly that I had to try it. The idea of a gluten-free pizza made with all natural ingredients was too tempting to resist.

I loved the crispy outside. I love the soft and fluffy inside. And I love the toppings. I've topped the Moonglets with so many different toppings - capsicum, tomato, baby corn, onion, paneer, tofu, etc. It is really your choice. I also found topping the Moonglet with pizza seasoning made it even more yum. You can either go the Italian way like I did and top with oregano, garlic powder, etc. or try a fajita seasoning. It's all in your hands.

Making the batter needs a little bit of patience, this is not an instant recipe. The moong dal or deskinned split mung beans need soaking. If you are short of time, soak for just 2 hours and if you have the time, you can soak it overnight. I just would not exceed 10 hours. Then just grind the moong dal along with ginger and green chilies to make a smooth batter. The dal itself will be moist and you may not require any extra water. Grind it as thick as possible, we can add water later while making the Moonglet. The Moonglet gets its fluffiness from Eno fruit salt, if you don't have Eno, use baking soda and a teaspoon of lime juice to help it get the rise. It may not be as fluffy as with Eno, but it will still be light. I have found adding a little water along with the Eno, helps it fluff up better.

Now how many Moonglets you make is all up to the size of your pan. I prefer making several small ones instead of one large one. It makes it much easier to flip them. I suggest using the smallest frying pan you have to make them and dividing the batter accordingly. Grease the pan and add the batter. Top with whatever you choose and use the back of the spatula to press the toppings in.  Once the first side cooks, flip and cook the other side and top with cheese before serving.

This was my easy version of the Moonglet. YouTube is awash with several versions, some even go the cheese burst way where the Moonglet is cut open carefully and cheese is put inside along with the topping and allowed to melt. I would love to try that out someday.

Always, always serve the Moonglet hot. You can serve it with sauce or chutney or even salsa, something to just dip the Moonglet it.


Suggestions to suit other diets:

• To adapt the recipe to a vegan / plant-based diet, use only vegetables or use tofu for the topping. You can either skip the cheese or use vegan cheese.

• To adapt the recipe to a Jain diet, skip the ginger in the batter. You can replace it with asafoetida or hing.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Moonglet Recipe | Moong Dal Pizza Recipe

Moonglet is a popular North Indian street food. Moonglet is a fluffy pancake made from split mung beans and topped like a pizza with vegetables, seasoning and cheese. Moonglet is gluten free. This recipe can be adapted to suit a vegan diet and a Jain diet.

Recipe Type:  Breakfast / Snacks
Cuisine:            North Indian
Prep Time:     5 hours
Cook time:     30 minutes
Total time:     5 Hours 30 Minutes (includes soaking time)
Yield:                3 to 4

Ingredients:

1 cup Moong Dal
2 Green Chillies
1 tsp Ginger, grated
1 tsp Eno fruit salt
1 tsp Pizza seasoning
Sliced vegetables for topping
Sliced paneer for topping
2 tbsp Coriander leaves, chopped
3-4 Tbsp Cheese, grated
3-4 Tbsp Oil
Salt to taste
Water as required

Method:

1. Wash the moong dal and soak it for 5 hours.
2. Drain the moong dal and grind it along with ginger and green chillies and 1 Tbsp of water until smooth. The batter has to be thick, so don't add too much water.
3. Add salt as per taste and the eno to the batter.
4. Add water if required and mix well until the eno is combined and the batter is fluffy.
5. Heat oil in a small non stick pan and add spoonfuls of the batter. Divide the batter depending on the size of your pan. I made 2 moonglets with a 6" frying pan.
6. Keep the pan on low heat and arrange the toppings. I used sliced capsicum, tomato and paneer.
7. Top with chopped coriander leaves and pizza seasoning.
8. Gently press the toppings into the moonglet with the back of a spatula.
9. Cover and cook on low heat for 6-8 minutes or until one side is cooked.
10. Gently flip the moonglet and spoon oil on the sides.
11. Remove from heat once the second side is cooked too.
12. Top with grated cheese.
13. Cut into slices and serve.

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Chhole Chaat Recipe | Chickpea Salad [Video]

Chhole Chaat or Chickpea Salad recipe with video instructions. Chhole Chaat is a simple, quick and delicious salad made with boiled chickpeas and a handful of ingredients. Spicy, tangy and super delicious, perfect for weeknight dinners and Summer lunches. Chhole Chaat is vegan, plant-based and gluten-free. It can be adapted to a Jain diet.

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I literally spent the second half of the 90s eating this salad and hiding it from my parents.

My school did not have a playground, which wasn't much of an issue for someone like me who hated outdoor activities. Give me a book any day. But the school authorities didn't think like me and felt we needed to play sports. Arrrghhh. Yes, so they leased out grounds at a walkable distance from the school and we were mandated to participate in all the games for our age group.

I especially disliked the sports week which culminated into a Sports Day that included parents and relatives coming to watch the finals. The only highlight of the sports week was this Chhole Chaat. I know, I took a long time to reach the point. So on the way from the school to the ground was the children's park and this old man sat outside it with a big cane basket. He shouted "Bhel Bhel" as we walked by and how could we not sample it. He used the black chana mostly and not these white Kabuli Chana or Chickpeas. He would put the chana in a disposable bowl made of dried leaves along with onions, tomatoes, some black colored spices (I now assume this was the chaat masala, black salt, and cumin powder), and a generous squeeze of lime. It was the best salad/snack I had ever eaten - spicy, tangy, and just plain delicious. More so, cause we ate it secretly. Our parents would forbid us to eat from street vendors due to concerns of hygiene, but I believe it just helped us build our immunity.

This Chhole Chaat is trying to replicate that delicious "Bhel" or chaat that I ate in the 90s. The only difference is I used Kabuli chana or chhole or white chickpeas as against the black chana that the street vendor used. But it is still equally delicious.

This Chhole Chaat makes for a perfect weeknight dinner when you want something healthy and yet do not want to slog over the stove for hours. In fact, this does not require the stove at all if you have preboiled chickpeas. I usually soak dried chickpeas and boil them over the weekend as a part of my meal prep for the week. This Chhole Chaat also carries well in a lunch box and makes for a good cold lunch on a hot Summer afternoon. I eat it as an evening after-work snack at times too.

Suggestions to fit other diets:

• To adapt the recipe to suit a Jain diet, skip the onions and onions. Capsicum, cucumber and/or sweet corn can be added instead.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Chhole Chaat Recipe | Chickpea Salad

Chhole Chaat is a simple, quick and delicious salad made with boiled chickpeas and a handful of ingredients. Chhole Chaat is vegan, plant-based and gluten-free. It can be adapted to a Jain diet.

Recipe Type:  Salad
Cuisine:            North Indian
Prep Time:     15 minutes
Cook time:     0 minutes
Total time:     15 minutes
Yield:                Serves 2

Ingredients:

4 cups Chickpeas, boiled
1 large Onion, finely chopped
1 Potato, boiled and chopped
1 Tomato, finely chopped
1 Green Chilli, finely chopped
2 Tbsp Coriander leaves, chopped
1-2 tsp Cumin Powder
1 tsp Chaat Masala
0.5 Lime
Black salt to taste
Salt to taste

Method:

1. Add the chickpeas, onion, tomato, potato, green chilli and coriander leaves to a large bowl. If you don't want a spicy salad, skip the chillies. Alternately, it can be replaced with red chilli powder or paprika.
2. Add black salt, salt, cumin powder, chaat masala and lime juice to taste.

3. Mix well and serve.

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Roasted Chickpeas

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