Chana Chaat
Ingredients
- 400 gcanned chickpeas (cooked and drained)
- 2 pcPotato (diced into 1cm cubes)
- 1 pcRed onion (finely diced)
- 2 pcRound tomato (diced)
- 1 pcHot chili pepper (finely chopped)
- 1 pcFresh cilantro (chopped)
- 2 tbsptamarind paste
- 1 tbspjaggery (grated)
- 1 pcLime juice
- 1 tspCumin ground
- 1 pinchHot pepper en poudre
- 1 pinchGray sea salt
- 1 tspChaat Masala
- 50 gSev (Chickpea flour noodles) (for topping)
Method
Firm chickpeas and tender potato cubes bound by a sweet and sour tamarind sauce. Fresh chili and coriander provide a sharp, vibrant kick.
- 1
Boil the potatoes in salted water. They should be tender but hold their shape. Drain and let cool.
- 2
Thin the tamarind paste with a little hot water and jaggery. Aim for a syrupy consistency that coats the spoon.
- 3
Dice the red onions and tomatoes into small cubes. Finely chop the coriander and fresh chili.
- 4
In a large mixing bowl, combine chickpeas, potato cubes, and raw vegetables. Season with chaat masala, spices, salt, lime juice, and tamarind juice. Mix until glossy.
- 5
Divide the preparation into bowls. Generously sprinkle with sev just before serving to provide the characteristic crunch.
Frequently asked questions
How do you get this dish right?
- Rinse the chickpeas thoroughly to remove the canning starch.
- The secret lies in the balance between the sweetness of the jaggery and the acidity of the tamarind.
How long does this dish keep?
Can be kept for 24h in the fridge, but loses its freshness. Best eaten immediately.
