Chana Chaat

Firm chickpeas and tender potato cubes bound by a sweet and sour tamarind sauce. Fresh chili and coriander provide a sharp, vibrant kick.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 552
• Protein: 27 g
• Carbs: 86 g
• Fat: 8 g

Ingredients

• 400 g Chickpea ( cooked and drained )
• 2 piece Potato ( diced into 1cm cubes )
• 1 piece Red onion ( finely diced )
• 2 piece Round tomato ( diced )
• 1 piece Hot chili pepper ( finely chopped )
• 1 piece Fresh cilantro ( chopped )
• 2 tbsp tamarind paste
• 1 tbsp jaggery ( grated )
• 1 piece Lime juice
• 1 tsp Cumin ground
• 1 pinch Hot pepper en poudre
• 1 pinch Gray sea salt
• 1 tsp Chaat Masala
• 50 g Sev (Chickpea flour noodles) ( for topping )

Instructions

1. Cooking the tubers

   Boil the potatoes in salted water. They should be tender but hold their shape. Drain and let cool.

2. Tangy base

   Thin the tamarind paste with a little hot water and jaggery. Aim for a syrupy consistency that coats the spoon.

3. Vegetable prep

   Dice the red onions and tomatoes into small cubes. Finely chop the coriander and fresh chili.

4. Final mix

   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. Finishing and crunch

   Divide the preparation into bowls. Generously sprinkle with sev just before serving to provide the characteristic crunch.

Chef's tips

• 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.

Storage

Can be kept for 24h in the fridge, but loses its freshness. Best eaten immediately.