My Food Story is a collection of stories and recipes that celebrate India’s traditional plant-based ingredients sourced from local biodiversity. You can see these recipes on our interactive dashboard (https://www.cseindia.org/page/myfoodstory).
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In the Vidarbha region of Maharashtra, fresh green chickpea kachori is a famous seasonal snack, especially during Makar Sankranti in January. At that time, chickpeas are harvested in plenty and even shared in Vaan haldi-kumkum.
This is my mother’s recipe. She would make the most crispy and tasty kachoris every Sankranti season. Neighbours with farms often shared fresh chickpeas, and my mother turned them into a festive treat.
Today, I follow her same recipe, keeping alive both the taste and the memory.
Spicy and crispy fresh green Chickpea kachori
Ingredients
1/2 cup Flax seeds
1/4 cup Sesame seeds
One teaspoon red chilli powder (more or less as per choice)
One teaspoon cumin seeds
Salt (to taste)
Method
Dry roast the flax seeds on a slow flame until they begin to crackle, which takes about two minutes. In the same way, dry roast the sesame seeds, followed by the cumin seeds. Allow all the roasted ingredients to cool completely, then transfer them to a mixer-grinder jar. Add chilli powder and salt to taste, and grind everything into a slightly coarse powder, not too fine. Your simple and flavourful dry chutney is now ready to serve.
Nilima Vijay Khadatkar is a teacher from Maharashtra