Recipe of Any-night-of-the-week Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat)

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, indian cauliflower & pomegranate chaat (gobbi anaar chaat). It is one of my favorites. 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 recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat) is something which I’ve loved my entire life. They are nice and they look fantastic.

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

Instructions 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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