1 & ½ Cup Chickpeassoaked and boiled
2 medium Potatoesboiled, peeled and sliced
5 medium Tomatoeschopped
Half bunch Fresh Corianderchopped
2-3 Green Chilieschopped
1 Onionthin rings
½ Cup Boiled Chickpea Water
1 & ½ tsp Mustard Seeds
1 & ½ tsp Cumin (Zeera)
1 tsp Red Chili Powder
¾ tsp Saltor acc. To taste
½ Cup Tamarind Pulp
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;
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).