Superbowl came and went and I still hadn't posted the recipe for this dish. I was bone tired after driving all the way to Chico, CA, participating in the college recruitment session and then driving back home. Add to that, poor K was in such a miserable shape, thanks to the Allergy season. He has been under the weather this entire fortnight ... anyhu to cut a long story short. My apologies and here is the recipe.
My friends M & J had hosted the Superbowl party at their house on Sunday and this was my contribution. (Wonderful party and wonderful spread M & J).
This is my entry for the super MBP event that dear Coffee has organized. I was inspired by Indira Thanks Indira for this super delicious and easy to make finger food. :)
1 packet frozen green garbanzo. (Keep it outside for a little while, so that the garbanzo can thaw)
1/2 cup greek style 2% yogurt
3 Thai serrano chillies
2 fat cloves garlic
1 tbsp grated coconut
4-5 curry leaves
2 tbsp besan (Chickpea flour)
1 tsp cumin seeds
1 small red onion, finely chopped
Salt to taste
Grind to a paste together - chillies, coconut, curry leaves, garlic cloves, ginger.
Heat oil in a pan and add the cumin seeds. When they begin to sizzle, add the chopped onion. Cook till the onion turns a light brown. Add the green garbanzo and cook for about 5-7 minutes. Add the yogurt and salt and mix well. Cook on low flame, constantly mashing the chickpeas with a potato masher, till it is of a paste consistency. Cook till the water evaporates. Now add the besan and mix well. Check and adjust the seasoning. Let cool.
Heat a flat bottomed pan and coat lightly with cooking spray. Take about 2 tbsp of the garbanzo mix and roll into a ball shape between your palms. Gently flatten it. Cook on low heat till both sides turn a nice brown. Serve with a chutney of your choice and enjoy !