Name: Chana Chaat
Prep time: 20 min
Yield: 4 Servings
Cuisine: Indian,Pakistani
Ingredients: Chickpeas: 1 & ½ Cup; Potatoes: 2 medium; Tomatoes: 5 medium; Fresh Coriander: Half bunch; Green Chilies: 2-3; Onion: 1; Boiled Chickpea Water: ½ Cup; Mustard Seeds: 1 & ½ tsp; Cumin (Zeera): 1 & ½ tsp; Red Chili Powder: 1 tsp; Salt: ¾ tsp; Tamarind Pulp: ½ Cup

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Ingredients

Adjust Servings:

	1 & ½ Cup Chickpeas soaked and boiled
	2 medium Potatoes boiled, peeled and sliced
	5 medium Tomatoes chopped
	Half bunch Fresh Coriander chopped
	2-3 Green Chilies chopped
	1 Onion thin rings
	½ Cup Boiled Chickpea Water
	1 & ½ tsp Mustard Seeds
	1 & ½ tsp Cumin (Zeera)
	1 tsp Red Chili Powder
	¾ tsp Salt or acc. To taste
	½ Cup Tamarind Pulp

Features:

Cuisine:

1 hr 20 min
Serves 4
Medium

Ingredients

1 & ½ Cup Chickpeas
soaked and boiled
2 medium Potatoes
boiled, peeled and sliced
5 medium Tomatoes
chopped
Half bunch Fresh Coriander
chopped
2-3 Green Chilies
chopped
1 Onion
thin rings
½ Cup Boiled Chickpea Water
1 & ½ tsp Mustard Seeds
1 & ½ tsp Cumin (Zeera)
1 tsp Red Chili Powder
¾ tsp Salt
or acc. To taste
½ Cup Tamarind Pulp

Description

A classic, simple and amazingly scrumptious Indian street food snack that combines the nutty flavors of chickpeas with spicy tangy chutneys. This popular and easy to prepare Chana Chaat would serve an ideal side dish during Iftar, Hi-tea party or an evening snack.

Here’s the recipe for this appetizingly toothsome spicy and tangy Chana Chaat;

Directions

Heat 1 tbsp. oil in a pan.
Add mustard seeds and cumin.
Let it crackle.
Add tomatoes and let cook until dissolved.
Add chickpeas, red chili powder and salt.
Mix well. Lower the flame.
Add tamarind pulp (acc. To taste), green chilies, coriander, potatoes and onions.
Mix well and saute for a couple mins.
Turn off the flame.
Add some reserved chickpea water. (do not let it dry)
Transfer to a serving dish.
Pour some sweet tamarind chutney, whisked yogurt and papri (crisps).
Enjoy!