Chana chor garam is one of those wonderful street side snacks that no one I know even attempts to make at home. This five rupee slightly salty and sour snack with minute onions and tomatoes was the highlight of the walk we used to take at the lake near our house.
For those unfamilar with it, Chana chor garam is made by flattening Desi Chickpeas or Kala chana into disks and then frying it. It is served in paper cones with condiments like onions, tomatoes, black salt, lime juice etc. Packed with protein and vegetables this snack is healthy and filling.
Now in the US, Haldiram markets Chana chor garam but these are generally the size of a penny and thick - about 1 mm. The ones the hawkers at the lake near my house sold were about an inch in diameter , really thin like a cornflake and they just melted in the mouth.
So for JFI Chickpeas, I tried a brief and alas not too successful experiment to recreate the thin and light version of chana chor garam. I soaked the desi chana(both black and green - with visions of a multicolored and very pretty chana chor garam) in water overnight and then squished it using a small katori or cup as seen in the picture above. I then deep fried these in a small pan of oil, and then put salt and cayenne pepper on the results, as in the picture below.
The result was pretty tasty but i cannot call it chana chor garam. More like desi chana deep fry! . I also tried squishing them after boiling them, i got them pretty thin then but had no way to separate them from the squishing instrument aka the katori :)
Anybody with a better idea or having inside info on how this thing is made, do let me know!