Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat)
Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat)

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, indian cauliflower & pomegranate chaat (gobbi anaar chaat). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have indian cauliflower & pomegranate chaat (gobbi anaar chaat) using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat):
  1. Make ready 1 medium cauliflower (about 650g)
  2. Make ready 1 can chickpeas (400 g)
  3. Prepare 1/2 of cucumber
  4. Prepare seeds of 1/2 a pomegranate
  5. Make ready 20 g fresh coriander
  6. Get 1 1/2 tablespoon chat masala
  7. Make ready Juice 1/2 lime
  8. Get 1/2 teaspoon salt
Instructions to make Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat):
  1. Break the cauliflower down into small florettes using your fingers so that each one is around 1.5 to 2 cm across
  2. 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.
  3. Cook for 8 to 10 minutes, until they are tender and charred in places, stirring every now and then.
  4. Throw in the chickpeas and cook for another couple of minutes.
  5. Remove from heat and set on a plate to cool a little.
  6. 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.
  7. Add pomegranate seeds and finely chopped coriander to the bowl.
  8. 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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