### TranslatedIngredients: 1/2 cup Kala Chana (Brown Chickpeas),1 Onion - finely chopped,2 Green Chillies - finely chopped,4 cloves Garlic - finely chopped,1 inch Ginger - finely chopped,2 sprig Coriander (Dhania) Leaves - finely chopped,Salt - salt to taste,1 teaspoon Chaat Masala Powder -,2 sprig Mint Leaves (Pudina) - finely chopped,teaspoon Amchur (Dry Mango Powder),teaspoon Cumin powder (Jeera),1/2 teaspoon Lemon juice ### PrepTimeInMins: 500 ### CookTimeInMins: 15 ### TotalTimeInMins: 515 ### Servings: 7 ### Cuisine: Indian ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Healthy Kala Chana Pakora Recipe, wash and soak the kala chana overnight in a bowl of water. Next morning, transfer the kala chana and the water into the pressure cooker and pressure cook on medium flame for 30 minutes. Turn off the flame and allow the pressure to release naturally. Once the pressure has released, drain the water and transfer the kala chana into a mixing bowl. Mash the cooked kala chana with your fingers, to this bowl add the chopped onion, ginger, garlic, green chilli, coriander leaves, mint leaves, lemon juice  and the dry masalas- salt,  chaat masala, amchur, cumin powder and finally add besan.Mix well and bring the Kala Chana Pakora mixture together. Heat a kuzhi paniyaram pan on medium heat, add very little oil in each of the cavities, drop a tablespoon of the Kala Chana Pakora mixture in each of those cavities and cook for 3-4 minutes.Flip on the other side and cook till until the Kala Chana Pakora turns brown in colour.Remove the Kala Chana Pakora from the paniyaram pan and place it on a plate with absorbent paper to drain the excess oil. Serve Healthy Kala Chana Pakora Recipe along with Mumbai Style Tawa Pulao Recipe with Moong Sprouts and Carrot Tadka Raita Recipe- Crunchy Grated Carrot In Yogurt for a complete meal. You could also serve it at tea time along with Green chutney and Masala Chai Recipe - Indian Spiced Tea.
