A very simple chaat, made with chickpeas and potatoes, with a sweet and spicy base…
We are halfway through the month of Ramadan. How fast… As always, the month feels like it is flowing between our fingers like water. So far, Alhamdulillah, things have been moving at a pace I am happy at, and I am hoping that it stays that way for the days coming, especially the last ten blessed days, InShaAllah… The only thing that is slow is me doing new recipes on the blog, and I am OK with it. I don’t want to put pressure on myself and I am not in a hurry… 🙂
I already have a Chana Chaat recipe, which is a little bit of work, to say the truth. 😉 In that post, I was concerned about downing raw spices in my chaat. But when I tried the chana chaat from a nearby Pakistani restaurant, I was blown away. The beauty is that it is just a mixture of some cooked ingredients, a lot of raw ingredients and a few spices. Yet the final result is such a bomb in the mouth, that you can’t stop eating it with a bowl. I tried making it first time last week, and then made it again for my friends when I hosted them for Iftar early this week. Both times, it was wiped clean. The recipe is very easy to make, with pantry staples. I intend to make this at least a couple of times more during this month, InShaAllah… 🙂 I used canned chickpeas to reduce the time spent on it. I cooked the potatoes in the microwave, which is actually very easy. The rest of the process comes as a breeze. You can assemble everything just five minutes before Iftar time and enjoy it immediately. It is a must try… I will say… 🙂
Pakistani Chana Chaat | Easy Chole Chaat with Yogurt
- 400 gm canned chickpeas drained
- 2 small potatoes cooked, refer notes
- 1/2 tsp roasted coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp black salt
- 1 tsp red chilli flakes
- 1 tsp chaat masala powder
- 2-3 tsp tamarind chutney store bought
- 1 tomato chopped
- 1 cup thick yogurt
- 2 tbsp milk
- 1 tbsp sugar
- Salt to taste
- 1 small onion thinly sliced
- Coriander leaves chopped for garnish
- Green chilli sauce optional, use for more spice
- Chaat masala for sprinkling
- 1/2 tsp Kashmiri chilli powder
- Sev for topping optional, not used
- In the serving dish, put the chickpeas.
- Peel the cooked potato and cube it. Mix into the chickpeas.
- Add in ingredients from coriander powder to tomatoes and toss to coat well.
- Whisk the yogurt, milk, sugar and salt together and spread on the top.
- Sprinkle the toppings and serve immediately.