Chana Chaat - A Chickpea Yoghurt Salad
A flavourful, healthy chana chaat recipe that can be eaten as a side or a lunch. Each mouthful is flavour party - so good!
Equipment
- 1 Pan
- 1 Spatula
- 1 Bowl
- 1 Knife
- 1 Serving bowl (for presentation)
Ingredients
Base Ingredients
- 1 can Cooked chickpeas (in water)
- 2 medium White potatoes
- 2 medium Ripe tomatoes (or a handful of ripe cherry tomatoes)
- 2½ tsp Chana chaat
- 2 tsp Ground cumin
- 2 tbsp Lemon juice (bottled or fresh)
Toppings
- 5 tbsp Natural full fat Greek yoghurt/plain vegan yoghurt - or reduce quantity based on your preference
- 1½ tbsp Imli/tamarind chutney - or reduce quantity based on your preference
- 1 tbsp Pudina/mint chutney - or reduce quantity based on your preference
- 1 handful Sev - or reduce quantity based on your preference
- ½ small Pomegranate - or reduce quantity based on your preference
Instructions
- Boil your potatoes until they're soft, remove their skins and cut them into small cubes.
- Add cumin to a pan and lightly toast this for a couple of mins until you can smell the aroma and quickly remove this from the pan to prevent this from burning. Set this aside.
- Drain your chickpeas and set aside.
- Dice your tomatoes into small chunks.
- To a bowl, add your chickpeas, cooked cubed potatoes, tomatoes toasted ground cumin, chaat masala and lemon juice. Mix thoroughly. Then add in 3/4 of your yoghurt and mix thoroughly. Transfer to your serving bowl.
- Prepare your pudina/mint and imli/tamarind chutneys from scratch/semi-scratch or from a jar if ready made.
- Add the remaining yoghurt as a topping to which you'll drizzle the pudina/mint and imli/tamarind chutneys on top. Add the sev and pomegranate. Now enjoy!