Units
Scale
Ingredients
- 400g x 2 chickpeas tins (drained and rinsed. )
- 1 tsp oil
- salt + black pepper (to taste)
- 1–2 medium tomatoes (scraped insides, and diced)
- 1 onion (diced)
- 1–3 green chillies (diced)
- 1 cup vegan yoghurt (divided in half)
- 2 tbsp mint coriander chutney (plus more for drizzling)
- 1/2 cup sweet tamarind date chutney (divided in half)
- 1 tbsp lemon juice
- 2 tsp roasted cumin powder (*see notes for homemade recipe)
- 1 tsp chaat masala
- 1/2 cup pomegranate seeds
- 1–2 cups papdi
- 1/2 tbsp freshly chopped coriander
Instructions
- Toast Heat oil in a pan over medium heat. Add the chickpeas, with a pinch of salt and black pepper. Cook for 15 minutes or until lightly toasted. Remove from heat and allow to cool completely.
- Combine Into a bowl add half of the diced tomatoes, half of the diced onions. one diced green chilli and half of the chickpeas. Sprinkle in the roasted cumin powder and chaat masala. Pour in half of the vegan yoghurt, mint coriander chutney, half of the tamarind chutney and lemon juice. Mix until well combined, then transfer into a serving bowl.
- Serve Drizzle over the remaining yoghurt, along with a little more mint coriander chutney and remaining sweet tamarind chutney. Add the remaining diced tomatoes, diced onions and chickpeas. Add the pomegranate seeds, and freshly chopped coriander and finally, crush papdi's over the chaat. Enjoy!
Notes
Homemade roasted cumin powder recipe:
All you need to do is heat a pan over low heat, add cumin seeds and roast for 10-15 minutes. Stirring constantly. Once the cumin seeds become fragrant and toasted, remove from heat and continue stirring to prevent them from burning. Once they’ve cooled down, grind them into powder. I like to do this in a coffee/spice grinder! And just like that, you have homemade roasted cumin powder! Store in an airtight jar – I like to reuse my empty store-bought spice jars.
Nutrition
- Calories: 245
Find it online: https://cookingwithparita.com/recipe/dahi-chana-chaat/