Indian street food recipes: Kelli Chana
By Nandini Bhushan
Street food in India is a vibrant and integral part of culinary culture, offering diverse flavours, textures and aromas. The rich journey of Indian street food varies widely from region to region, reflecting the country’s diverse culinary tradition. From east to west and north to south, every corner offers its own unique street food made with locally available ingredients. Cheap and easily available, these street foods are consumed by millions.
Also try: Indian street food recipes: Sindhi Batar Papdi Chaat
Kelli Chana
Kelli Chana is an iconic street food from Imphal, Manipur. It’s made with black chickpea, spiced with local herbs that gives it a unique Northeast Indian flavour.
Ingredients
(Serving for 2 to 3 persons)
White peas: 1 cup ( soaked overnight)
Onion: 1 finely chopped
Green chilli: 2 to 3
Turmeric powder: ½ tsp
Red chilli powder: ½ tsp
Roasted cumin powder: 1 tsp
Mustard oil: 1 tsp
Coriander leaves chopped
Maroi nakuppi ( Manipuri chives)
Ngari (fermented fish )
Salt to taste
Step 1
Boil the soaked kala white peas with water and a pinch of salt until soft. Drain and keep aside.
Step 2
In a pan, heat oil and lightly saute chopped onion and green chilli until translucent. Add turmeric and red chilli powder. Mix well.
Step 3
Add the boiled chickpeas and mix well to coat with the spices. To this add the roasted cumin powder, salt and mix well. If using ngari, mash and mix it in now for the authentic local flavour.
Step 4
Turn off the heat and garnish with fresh coriander and maroi nakuppi. Let it rest for a few minutes so that the herbs infuse into the chickpeas.
Serve warm in a leaf bowl for a true street style feel.
