Step 1

Heat vegetable oil in a pan.

Step 2

Once the oil is hot, add hing and cumin seeds and let them crackle for a few seconds.

Step 3

Add onion and fry until they turn translucent.

Step 4

Add tindora, coriander powder, red chilli powder, turmeric powder and salt.

Step 5

Mix well.

Step 6

Sprinkle a little water.

Step 7

Cover the pan and cook for 8-10 minutes until tindora are slightly softened.

Step 8

They taste good when slightly crunchy.

Step 9

Add chaat masala and mix well. Serve hot as a side with any Indian meal.