Harbaryachi bhaji ( Chickpea fry)

    35 mins

    This is a dry dish of fried chickpeas that have been tempered with spices and grated coconut. Serve with rice or chapattis.

    4 people made this

    Serves: 4 

    • 2 cups brown harbara (chickpeas)
    • water as needed
    • 2 tablespoons grated coconut
    • 4 to 5 garlic cloves
    • 2 tablespoons vegetable oil
    • 2 teaspoons cumin seeds
    • 3 tablespoons chopped onions
    • 2 teaspoons red chili powder
    • 1 teaspoon haldi powder
    • salt as needed
    • 2 tablespoons chopped coriander leaves

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Soak harbara in water for 4 to 5 hours. Then cook it in a pressure cooker for 15 minutes with 2 cups of water.
    2. Grind the grated coconut and garlic slices to make a fine paste out of it.
    3. Heat a pan with vegetable oil, add cumin seeds and chopped onions. Fry until the onions turn brown.
    4. Now add coconut-garlic paste to it. Mix well.
    5. Then add red chili powder, haldi powder and salt. Stir and mix.
    6. Add cooked harbara and chopped coriander leaves. Stir and mix the ingredients together. Cook for five minutes.

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