Wednesday 25 September 2013

Chana Chaat (Spicy Chickpea Salad)

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Chana Chaat which is a spicy Pakistani chickpea salad. 

It is usually served during Ramadan, but is also enjoyed throughout the rest of the year too. You can have it for a light lunch, as a side dish or as a snack.

 A Simple List of Ingredients:

1. Tomatoes

2. Green Chillies
3. Tinned Chickpeas
4. Red Chilli Powder
5. Salt
6. Ground Cumin
7. Chaat Masala
8. Caster Sugar
9. Potatoes
10. Lemon Juice
11. Fresh Coriander
12. Plain Yoghurt
13. Tamarind Chutney (Imli Chutney)
14. Any Bombay Mix

Bismillah, let's begin!

Take two cans of chickpeas.

Drain them and place into a large mixing bowl.

Take one tomato, and three green chillies. You can add more chillies depending on how spicy you want it.

Finely slice the tomato and add to the chickpeas.

Finely slice the chillies, and add them too.

Next, take two potatoes. Peel them, cube them and then boil them. Add to the bowl.

Update: I have also tried this same recipe with half potato and half sweet potato. I really recommend it because the sweet potato compliments the spice very well.

Throw in a handful of chopped fresh coriander.

Next, the spices:
One teaspoon red chilli powder
One teaspoon salt
One teaspoon chaat masala
One tablespoon ground cumin
Three tablespoons caster sugar

Add the spices to the bowl.

Finally, add 4 tablespoons lemon juice.

Stir well to combine.

To serve, place some of the chickpea mixture into a bowl.

Dollop on some plain yoghurt.

Sprinkle with a little chaat masala.

Next, take my tamarind chutney. You can also use tamarind sauce that you get in bottles in Asian supermarkets.

Drizzle as much of it as you like onto the chickpeas.

Finally, for some crunch, I used these Thick Savian, but you could use any kind of Bombay mix
You can also use poppadums, crushed as seen here.

Garnish with the Bombay mix, and serve immediately!


Spice Enthusiast
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