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Kelli chana
কেল্লি চানা: Imphal's hot chickpeas tossed with onion, chilli and lemon
On Imphal evenings, kelli chana is sold from steaming pots at street stalls and outside markets: boiled chickpeas tossed while hot with raw onion, chilli, coriander and lemon, sometimes with a spoon of roasted chilli. It is a cheap, filling snack before dinner. The mistake is using under-cooked chickpeas, which stay hard; they should squash easily between finger and thumb. Chef's tip: toss the chickpeas while still hot so they soak up the lemon and salt.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the chana
- 1 ⅛ lb cooked chickpeasdrained
- ¾ cup water
- 1 red onionfinely chopped
- 2 green chilliesfinely chopped
- ¾ tsp salt
- 2 tbsp lemon juice
- 3 tbsp fresh corianderchopped
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Method
0/3 doneStep 1: Simmer 1 ⅛ lb cooked chickpeas in ¾ cup water until piping hot and very soft, then drain.
8 minStep 2: Tip into a bowl and immediately add ¾ tsp salt, 2 tbsp lemon juice and ½ tsp roasted red chilli flakes; toss well.
1 minStep 3: Add 1 red onion, 2 green chillies and 3 tbsp fresh coriander, toss again and serve hot in paper cones or bowls.
1 min
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 10 g
- Carbs
- 32 g
- Fat
- 3 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kelli chana take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cooked chickpeas?
- Cannellini or butter beans, same amount.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
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