Chickpea Salad Channa Chaat Recipes

CHICKPEA SALAD (CHANNA CHAAT) RECIPE

Steps:

• For the chickpea salad: Mix the chickpeas with the red onion, tomatoes and potatoes. Add the lemon juice, chopped chillies, ground cumin, chilli powder and chaat masala. Gently fold everything together and leave to one side for 10 minutes to allow the flavours to mingle.
• Meanwhile, make the mint yoghurt. Combine the yoghurt, sugar, mint and garlic and taste for seasoning, adding a little salt if necessary. Set aside until you're ready to serve.
• For the chaat masala: Roast the cumin, peppercorns and carom seeds in a dry pan over a medium heat for 1 minute, until the spices are fragrant. Take the pan off the heat and stir in the dried mint and asafoetida.
• Use a mortar and pestle or an electric grinder to pound everything to a powder, then add both salts, along with the mango powder, ground ginger, grated nutmeg and chilli powder. Store in an airtight jar. It'll keep at room temperature for 2-3 months, or for 6 months in the freezer.
• For the date and tamarind sauce: Break up the tamarind and dates and put them in a pan with the jaggery or sugar and enough water to cover - about 500ml. Place over a medium-low heat and bring the chutney to a simmer. Cook for about 20-30 minutes, adding extra water to the pan if the chutney looks like catching, until the tamarind and dates are really soft and pulpy.
• Remove the pan from the heat and push the sauce through a sieve to remove any fibres. Stir in the ginger, garam masala and cumin. Taste the sauce - it should have a sweet-and-sour flavour. Add more jaggery or sugar if it isn't sweet enough. Serve chilled. It will keep for 2-3 days in the fridge, or 2 months in the freezer.
• When you're ready to serve the chaat, add the chopped coriander and pomegranate seeds, then spoon over the mint yoghurt and drizzle with the date and tamarind sauce.

CHANA CHAAT IS THE SPICED CHICKPEA SALAD YOU NEED

Steps:

• In a mixing bowl, combine the chickpeas, diced potato, salt, cayenne, ground cumin, chaat masala, dried mango powder and lemon juice. Mix well.
• Spoon the chickpea mixture onto a serving dish.
• Top chickpea mixture with tomatoes and onions.
• Drizzle with prepared yogurt, tamarind chutney, and cilantro mint chutney.
• Sprinkle generously with sev or aloo bujia, pomegranate seeds, and cilantro.
• Top with a pinch each of ground cumin, chaat masala and cayenne pepper as desired.