As much as I love chicken, especially when it comes to curries (salans) I sometimes crave a quick and easy vegetarian dish.
They’re insanely quick to make and require minimum cooking. Perfect for when you’re tried after work/uni or just feeling a bit lazy (ain’t nothing wrong with that, boo).
It’s very different to your traditional Pakistani ‘chollay’ recipe, but it’s much quicker and still pretty yummy!
I love having mine with some boiled rice & a nice dollop of yogurt to cool down a bit of the spiciness.
To give these chickpeas a tandoori flavor you can make your own spice blend, or even buy a pre-made one. My recipe for tandoori spice blend is as follows:
- 3 tablespoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ginger powder
- 2/3 teaspoon chilli (cayenne) powder
*Add chilli powder according to the your & your families’ spice tolerance*Recipe and Photo Source: maleekasmeals