Recipe of Speedy Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat)

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, indian cauliflower & pomegranate chaat (gobbi anaar chaat). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook 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. Prepare 1 medium cauliflower (about 650g)
2. Prepare 1 can chickpeas (400 g)
3. Make ready 1/2 of cucumber
4. Take seeds of 1/2 a pomegranate
5. Take 20 g fresh coriander
6. Make ready 1 1/2 tablespoon chat masala
7. Get Juice 1/2 lime
8. Prepare 1/2 teaspoon salt

Steps 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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