Crispy Chickpea Chaat

Ingredients

• 2 cups Chickpeas (canned)
• 1/4 cup Rice Flour
• 2 tablespoons Tapioca Starch
• 2 cups Canola Oil (for frying)
• 1/2 cup Onion (finely chopped)
• 1/2 cup Tomato (finely chopped)
• 1/4 cup Cilantro (chopped)
• 1 Green Chili (finely chopped)
• 1 tablespoon Chaat Masala
• 2 tablespoons Lemon Juice
• to taste Salt

Instructions

1. 1Place the 2 cups of canned chickpeas in a colander and rinse them under cold water. Drain the chickpeas very well.
2. 2In a medium bowl, combine the rinsed and drained chickpeas with the 1/4 cup rice flour, 2 tablespoons tapioca starch, and to taste salt. Toss everything together until the chickpeas are evenly coated.
3. 3Pour the 2 cups of canola oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C).
4. 4Carefully add about one-third of the coated chickpeas to the hot oil. Fry for 5-7 minutes, or until the chickpeas are golden brown and crispy. Use a slotted spoon to remove the fried chickpeas from the oil and place them on a plate lined with paper towels to drain.
5. 5Repeat step 4 with the remaining coated chickpeas, frying them in two more batches to avoid overcrowding the pot. Drain all fried chickpeas on paper towels.
6. 6In a large bowl, combine the crispy fried chickpeas with the 1/2 cup finely chopped onion, 1/2 cup finely chopped tomato, 1/4 cup chopped cilantro, and 1 finely chopped green chili.
7. 7Sprinkle the 1 tablespoon of chaat masala and 2 tablespoons of lemon juice over the chickpea mixture. Toss everything together gently until well combined.
8. 8Serve the Crispy Chickpea Chaat immediately.

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