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We hope you got benefit from reading it, now let's go back to indian cauliflower & pomegranate chaat (gobbi anaar chaat) recipe. You can cook indian cauliflower & pomegranate chaat (gobbi anaar chaat) using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat):
- Take 1 of medium cauliflower (about 650g).
- Use 1 can of chickpeas (400 g).
- You need 1/2 of of cucumber.
- Get of seeds of 1/2 a pomegranate.
- Provide 20 g of fresh coriander.
- Use 1 1/2 tablespoon of chat masala.
- You need of Juice 1/2 lime.
- Get 1/2 teaspoon of salt.
Instructions to make Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat):
- Break the cauliflower down into small florettes using your fingers so that each one is around 1.5 to 2 cm across.
- Put 2 mm of oil into a wide bottomed frying pan over a high heat. Once hot, throw in the cauliflower florettes and aim to have most touching the bottom of the pan so that they fry rather than steam..
- Cook for 8 to 10 minutes, until they are tender and charred in places, stirring every now and then..
- Throw in the chickpeas and cook for another couple of minutes..
- Remove from heat and set on a plate to cool a little..
- In the meantime, have the cucumber lengthways and scope out the seeds using a teaspoon then finally slice the cucumber and transfer it to a serving bowl..
- Add pomegranate seeds and finely chopped coriander to the bowl..
- Add the cauliflower and chickpeas, along with the chopped masala, lime juice, salt and a tablespoon of oil. Mix together using clean hands sprinkle over another pinch of chopped masala just before serving..
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