Channa Chaat
Ramadan is around the corner and this is a commonly made recipe in so many households across the world. This version is fairly mild but you can always adjust the spices to your taste. Channa chaat is a fresh and filling salad which is often used as an ingredient in other dishes such as gol gappas, papadi chaat, and a number of other things. It’s great on its own though- straight up.
Channa Chaat
Ingredients:
1 can boiled channa (chickpeas), drained and rinsed
1 large boiled potato, peeled and cubed into about 1/2 inch pieces
1 small onion, diced
1 firm tomato, seeds removed and diced
1 green chili, finely chopped (optional)
1/2 tsp cumin seeds powder
1/4 tsp red chili powder
1 tsp chaat masala
1/2 tsp amchur powder
black salt, as per taste
2 tsp lime juice
a few chopped coriander leaves
1 can boiled channa (chickpeas), drained and rinsed
1 large boiled potato, peeled and cubed into about 1/2 inch pieces
1 small onion, diced
1 firm tomato, seeds removed and diced
1 green chili, finely chopped (optional)
1/2 tsp cumin seeds powder
1/4 tsp red chili powder
1 tsp chaat masala
1/2 tsp amchur powder
black salt, as per taste
2 tsp lime juice
a few chopped coriander leaves
Method:
- Mix together all the ingredients and add more chaat masala as needed.
- Refrigerate and serve cold
