In Indian street food, chaat is a broad category of dishes that bring together sour, sweet, salty, and spicy flavors on one plate. Chana chaat is made with chickpeas: cooked chickpeas are tossed with tart tamarind, chaat masala, and pomegranate seeds. Add the dressing just before serving; if mixed in too early, the salad becomes watery and loses its crunch.
Chana Chaat — Tangy, Spiced Indian Chickpea Salad
In Indian street food, chaat is a broad category of dishes that bring together sour, sweet, salty, and spicy flavors on one plate. Chana chaat is made with chickpeas: cooked chickpeas are tossed with tart tamarind, chaat masala, and pomegranate seeds. Add the dressing just before serving; if mixed in too early, the salad becomes watery and loses its crunch. dadagastro.com
6 servings 30 min + 60 min Easy
Step by Step
How to make it?
1
Cook the chickpeas
50 min
Discard the soaking water and bring the chickpeas to a boil in fresh water. Boil vigorously for at least 10 minutes, skimming off any foam, then reduce the heat and simmer for 40 minutes. The chickpeas should mash between your fingers without falling apart. Drain and let cool.
2
Chop the vegetables
12 min
Remove the tomato seeds and dice it finely. Peel and dice the cucumber to the same size, then finely chop the onion and green chile pepper.
3
Make the dressing
8 min
Whisk the tamarind paste, chaat masala, cumin, lemon juice, and salt together in a small bowl. The dressing should be pourable; if it is too thick, add one 15 ml measure of water.
4
Combine
6 min
Mix the cooled chickpeas and vegetables in a wide bowl. Drizzle with the dressing and toss from the bottom up two or three times.
5
Add the toppings
4 min
Sprinkle with pomegranate seeds and chopped cilantro and serve immediately; if left to stand, the pomegranate seeds will release their juice and make the salad watery.
Reminder
Soak the chickpeas overnight in cold water and discard the soaking water. Add the tamarind and lemon 5 minutes before serving; adding acid earlier can make the salad watery and the chickpea skins soft.
Nutritional Values · 1 serving
Values are estimates
222 kcalCalories
10.5 gProtein
37 gCarbohydrate
3.5 gFat
9.5 gFiber
6 gSugar
400 mgSodium
0.4 gSaturated Fat
Protein 19% Carbohydrate 67% Fat 14%
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Nohudu haşladıktan sonra iyice soğutmak gerekiyor, ılık nohutla salata su saldı. Chaat masalayı servis anında serpmek de kokusunu koruyor. Demirhindi ezmesini suyla açıp süzmek de gerekiyor, doğrudan attığımda lif parçaları salatanın içinde kaldı.
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