30 August

A simple recipe for an egg-free paste

The vegan egg-free paste is made from chickpeas, and the salt makes kala namak taste like the original. The recipe is simple and quick to prepare.

Egg-free paste


1 cup canned or cooked chickpeas

3 tablespoons of oil
3 tablespoons of water

A teaspoon of Kala namak salt

½ teaspoon turmeric

A bunch of chives

Pepper and salt to taste

How to make it:

1. Mix the chickpeas with oil and water 
2. Add spices and chives 
3. Mix 
4. Finished! 

It's best to consume the paste within two days and store it in a refrigerator in a tightly closed container.

Enjoy your meal!


No comments:

Post a Comment

Copyright © Vege Time , Blogger