Simple Way to Make Homemade Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat)

Hey everyone, it is Ramsay, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, indian cauliflower & pomegranate chaat (gobbi anaar chaat). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook indian cauliflower & pomegranate chaat (gobbi anaar chaat) using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat):

1. Prepare 1 medium cauliflower (about 650g)
2. Get 1 can chickpeas (400 g)
3. Make ready 1/2 of cucumber
4. Prepare seeds of 1/2 a pomegranate
5. Get 20 g fresh coriander
6. Make ready 1 1/2 tablespoon chat masala
7. Take Juice 1/2 lime
8. Make ready 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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