Channa Chaat
Ingredients (13)
- cooked chickpeas200 g
- onion0.5 cup
- tomato0.5 cup
- pomegranate seeds0.5 cup
- ripe mango0.5 cup
- fresh coriander leaves0.25 cup
- boiled potato0.5 cup
- roasted cumin powder0.25 tsp
- chaat masala1 tsp
- kashmiri chilli powder0.25 tsp
- amchur powder0.25 tsp
- salt
- lemon juice1 tbsp
Method
- 1
Drain and rinse the canned chickpeas thoroughly.
- 2
If using potatoes, boil, peel and dice them into small cubes.
- 3
In a large mixing bowl, combine the chickpeas, onion, tomato, pomegranate seeds, mango and boiled potato.
- 4
Add the roasted cumin powder, chaat masala, Kashmiri chilli powder and amchur powder.
- 5
Mix gently until all the ingredients are evenly coated with the spices.
- 6
Add the chopped coriander leaves and lemon juice, if using.
- 7
Taste and adjust the seasoning if required.
- 8
Serve immediately.
Notes & variations
Add finely chopped cucumber for extra crunch. For extra spice, add finely chopped green chillies. Sprinkle sev or crushed papdi just before serving for a street-food style chaat. Replace mango with apple when mangoes are not in season. Best served immediately to retain the freshness and crunch of the vegetables.
Nutrition
estimated| Per | 1 serving | 4 servings |
|---|---|---|
| Calories | 221 kcal | 884 kcal |
| Carbs | 39.3 g | 157.2 g |
| Protein | 10.6 g | 42.4 g |
| Fat | 3.3 g | 13.2 g |
| Fibre | 10.2 g | 40.8 g |