Chana murmura

Chana murmura

Do you know what I miss most living on the roof of the world? At 12, 000 feet I really miss pani puri, vada pav, aloo tikka and all those tangy, savoury street food that we get so easily down below. 

Here if you feel like having these things you make them at home from scratch. Nothing wrong with that but it cant be impromptu. We have to plan and prepare at least a day prior. And that takes out the fun from the whole exercise. It becomes a chore and not a spontaneous desire.

No use belly aching!! So what we do is that we plan theme parties based around these kinds of food. It makes it a fun event. After all you must look for happiness in the smallest of things. 

Speaking of small things I was really missing chana murmura. I simply love the lemony and spicy version made by the road side vendors. In Delhi it is a common sight to see these men carrying a big basket slung from their necks with loads of chana murmura, tomaotes, onions, green chillies, lemon, chat masala and what not. They whip up this delectably chatpata concoction in seconds. merely thinking about it is making me salivate!! So when you don’t get these chana murmura fellows in your neighbourhood you make them at home.

Ingredients

2 cups kala chana, soaked overnight

Soak the chana overnight. Pressure cook them with some salt. Once they are cooked drain the water and cool. Now take each chana and press down with the flat end of a knife. Once all the chana are flattened dry them out in the sun. your chana murmura is ready.