Beet-coconut Truffles

Ingredients

  • 25 g Kala Chana (Black Chickpeas)
  • 0.38 tbsp Masalo (Spices)
  • Black salt, Dry Coriander seeds powder
  • Hing (Asafoetida)
  • Sea Salt, Pinch of turmeric)
  • Chat Masalo
  • Red Chilli Powder
  • 2.88 Oil (just enough to stick spices to kala chana)
  • 37550 g Onion
  • 14 tbsp Fresh Coriandr
  • 50 g Kala Chana (Black Chickpeas)
  • 0.76 tbsp Masalo (Spices)
  • Black salt, Dry Coriander seeds powder
  • Hing (Asafoetida)
  • Sea Salt, Pinch of turmeric)
  • Chat Masalo
  • Red Chilli Powder
  • 5.75 Oil (just enough to stick spices to kala chana)
  • 75100 g Onion
  • 28 tbsp Fresh Coriander
  • 100 g Kala Chana (Black Chickpeas)
  • 1.51 tbsp Masalo (Spices)
  • Black salt, Dry Coriander seeds powder
  • Hing (Asafoetida)
  • Sea Salt, Pinch of turmeric)
  • Chat Masalo
  • Red Chilli Powder
  • 11.50 Oil (just enough to stick spices to kala chana)
  • 150200 g Onion
  • 56 tbsp Fresh Coriander
  • 200 g Kala Chana (Black Chickpeas)
  • 3.02 tbsp Masalo (Spices)
  • Black salt, Dry Coriander seeds powder
  • Hing (Asafoetida)
  • Sea Salt, Pinch of turmeric)
  • Chat Masalo
  • Red Chilli Powder
  • 23.00 Oil (just enough to stick spices to kala chana)
  • 300400 g Onion
  • 112 tbsp Fresh Coriander
  • 300 g Kala Chana (Black Chickpeas)
  • 4.53 tbsp Masalo (Spices)
  • Black salt, Dry Coriander seeds powder
  • Hing (Asafoetida)
  • Sea Salt, Pinch of turmeric)
  • Chat Masalo
  • Red Chilli Powder
  • 34.50 Oil (just enough to stick spices to kala chana)
  • 450600 g Onion
  • 168 tbsp Fresh Coriander
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Directions

  • Soak the kala chana (1 day in advance—as per instruction given below)
  • Finely chop the onion
  • Prepare Masalo by mixing all spices in a small bowl
  • Clean, wash and dry and finely chop the coriander
  • Leave aside little bit of fresh corianderfor garnish
  • Soak the kala chana in water for 10 to 12 hours. Then remove the kala chana from the water and leave it in strainer or colander to make it sprout.
  • Once the kala chana is sprouted transfer it to a bowl. Add onion, masalo, fresh coriander and little bit of oil and mix everything well.
  • When serving add finely chopped fresh coriander on the top.