Ingredients:
For the Chana (Chickpea) Base:
2 cups boiled chickpeas (canned chickpeas work too, drained and rinsed)
1 medium-sized potato, boiled, peeled, and diced
1 medium-sized cucumber, diced
1 small red onion, finely chopped
1 medium-sized tomato, diced
2-3 green chilies, finely hacked (acclimate to your zest inclination)
1/2 cup fresh coriander leaves, chopped
For the Tamarind Chutney:
1/2 cup tamarind pulp
2 tablespoons sugar
1/2 teaspoon red stew powder (acclimate to your zest inclination)
Salt to taste
For the Yogurt Dressing:
1 cup plain yogurt
1/2 teaspoon cumin powder
1/2 teaspoon chaat masala
Salt to taste
For Garnish:
Sev (crunchy fried noodles, available in Indian grocery stores)
Fresh mint leaves
Process:
Prepare the Chana Base:
- In a large mixing bowl, combine the boiled chickpeas, diced potato, cucumber, red onion, tomato, green chilies, and fresh coriander leaves. Gently toss to mix.
Make the Tamarind Chutney:
- In a small saucepan, combine the tamarind pulp, sugar, red chili powder, and salt. Simmer over low heat for a few minutes until it thickens into a syrup. Let it cool.
Prepare the Yogurt Dressing:
- In a separate bowl, whisk the plain yogurt until smooth.
- Add cumin powder, chaat masala, and salt. Mix well.
Assemble the Chana Chaat:
- Drizzle the tamarind chutney over the chana base. Adjust the amount to your desired level of sweetness and tanginess.
- Pour the yogurt dressing over the chana base as well.
- Gently mix the ingredients to coat them with the sauces.
Serve:
- Garnish the Pakistani Chana Chaat with sev for crunch and fresh mint leaves for a burst of freshness.
Pakistani Chana Chaat is a delightful and colorful combination of chickpeas, vegetables, and a medley of sweet, tangy, and spicy flavors. Enjoy this refreshing and satisfying dish as a snack or appetizer.
Please note that the preparation time includes the time needed to boil the chickpeas and the potato, but may vary based on your cooking skills.
0 Comments