Créé avec l’IA
Indian Style Poi with Spiced Chickpea Chutney
45 min 245 kcal par portion Moyen
Ingrédients
4 Portions
- taro root500 g
- ghee1 tablespoon
- cooked chickpeas165 g
- red onion80 g
- green chili1 piece
- cumin seeds1 teaspoon
- coriander powder1 teaspoon
- turmeric0,5 teaspoon
- lemon juice1 tablespoon
- chopped cilantro1 tablespoon
- salt1 teaspoon
Instructions
- 1
Wash and peel the taro root. Cut into large chunks.
- 2
Place the taro root pieces in a pot, cover with water, and add
- 3
5 teaspoon salt. Boil for 20-25 minutes until soft and easily pierced with a fork.
- 4
Drain the taro root and mash it until smooth. Set aside and keep warm.
- 5
Heat 1 tablespoon ghee in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- 6
Add finely chopped red onion and sauté for 2-3 minutes until translucent.
- 7
Add chopped green chili and sauté for another minute.
- 8
Add coriander powder and turmeric. Stir well for 30 seconds.
- 9
Add the cooked chickpeas and
- 10
