Ingredients

Adjust Servings:

	½ kg Chickpeas boiled
	½ kg Yogurt
	2 Potatoes boiled and cubed
	6 Whole Red Chilies
	1 Cup Boondi soaked
	½ Cup Tamarind Chutney
	1 tsp Coriander seeds (Sabut Dhaniya)
	1 tsp Cumin (Zeera)
	1 tsp Carom Seeds (Ajwain)
	1 tbsp Green chili paste
	1 tbsp Cumin Powder roasted
	½ tsp Salt
	1 Onion chopped
	1 Tomatoes cubes
	2-3 Green Chilies chopped
	3-4 tbsp Fresh Coriander chopped
	3-4 tbsp Mint leaves chopped

Features:

Cuisine:

1 hr 25 min
Serves 5
Medium

Ingredients

½ kg Chickpeas
boiled
½ kg Yogurt
2 Potatoes
boiled and cubed
6 Whole Red Chilies
1 Cup Boondi
soaked
½ Cup Tamarind Chutney
1 tsp Coriander seeds (Sabut Dhaniya)
1 tsp Cumin (Zeera)
1 tsp Carom Seeds (Ajwain)
1 tbsp Green chili paste
1 tbsp Cumin Powder
roasted
½ tsp Salt
1 Onion
chopped
1 Tomatoes
cubes
2-3 Green Chilies
chopped
3-4 tbsp Fresh Coriander
chopped
3-4 tbsp Mint leaves
chopped

Description

An amazingly scrumptious and refreshing classic Chana Chaat that combines smooth creamy yogurt and spicy tangy chutneys. This delightful Indian snack may serve a perfect side dish during Iftra or a Hi-tea party. This super refreshing Dahi Chana Chaat also serves a quick and light meal on a hot summer day.

Here’s the recipe for this scrumptiously invigorating spicy and tangy Dahi Chana Chaat;

Directions

Dry roast red chilies, cumin seeds, coriander seeds and carom seeds.
Grind to a fine powder.
Store in an airtight container.
In a bowl, whisk yogurt.
Add cumin, green chili paste and salt.
In the serving dish, spread chickpeas.
Pour on the whisked yogurt.
Add on some soaked Boondis and potatoes.
Pour tamarind chutney on top.
Sprinkle on some onion, tomatoes, green chilies, coriander leaves and mint leaves.
Sprinkle the ground masala n enjoy.