Serves 1
Directions
- 1Wash and drain a pack of chickpeas.
- 2Cut baby potatoes into small pieces and boil them for roughly 8 to 9 minutes; ensure they are cool.
- 3Add one tomato, one red onion, some cucumber and coriander to the chickpeas and potatoes.
- 4Add seasonings to taste and squeeze a bit of lemon juice on top.
- 5Mix the chaat before adding yogurt, then mix again.
- 6Refrigerate the chaat for 1 hour before transferring to a serving dish.
- 7Pour tamarind sauce on top of the chaat.
- 8At the time of serving, crush homemade papri on top.
- 9Garnish with reserved onions, tomatoes, and coriander.
Ingredients
- 1.5 cup chickpeas
- 1 cup baby potatoes
- 0.5 cup tomatoes
- 0.5 cup red onion
- 0.5 cup cucumber
- 0.5 cup coriander
- 0.5 tbsp lemon juice
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 tsp coriander powder
- 0.5 tsp chilli flakes
- 0.5 tsp chaat masalah
- 2 tbsp Tamarind sauce
- Papri
- yogurt
Equipment
serving dish
Tips
- Make sure boiled baby potatoes are cool before adding to the chaat.
- Adjust seasonings and lemon juice to your taste.
- Add papri only at the time of serving to prevent it from getting soggy.
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