Ingredients
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1 cup Boiled black Chana (Kala Chana)
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1 Big size Apple
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1 Chopped TomatoMedium size
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Finely chopped colored capsicum
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Finely chopped cucumber
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Finely chopped purple and white cabbage
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Finely chopped coriander leaves
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Mint leaves
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2 tbs Masala boondifor crunch
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1/4 cup Pomegranate
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Small sized finely chopped onion
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1 tbs Tamarind paste (imli ka pulp)
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2 tbs Jaggery powder (Gur)
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Black salt(per taste)
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1/2 tbs Red chili powder
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2 tbs Olive oil
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Feta cheeseoptional (for serving)
About
Crunchy, flavour-packed and instantly satisfying — this recipe brings together wholesome ingredients and smart prep to deliver a snack or light meal that hits all the right notes. With minimal fuss and maximum taste, you’ll find the perfect balance of texture, aroma and comfort. Whether you’re craving something quick after work or looking to whip up something special for guests, this dish will surprise you with how simple it is — yet how memorable it tastes.
Steps
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1
Done
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In a mixing bowl, take 1 cup boiled black Chana. |
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2
Done
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Into that add 1 big size of cut apple. |
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3
Done
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Add 1 medium size chopped tomato, into that add finely chopped colored capsicum, finely chopped cucumber, finely chopped purple and white cabbage, finely chopped carrot, finely chopped coriander leaves and some mint leaves. |
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4
Done
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For the crunch, add 2 tbs masala boondi and 1/4 cup pomegranate. |
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5
Done
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Mix everything well and keep aside |
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6
Done
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To make dressing - - In a mixing jar, add small sized finely chopped onion, 1 tbs tamarind paste (imli ka pulp), 2 tsp jaggery powder, some black salt per taste, 1/2 tsp red chili powder and 2 tbs olive oil. |
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7
Done
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Mix everything well, dressing is ready. This dressing will stay good in fridge for 15 days. |
