During Ramadan, Muslims around the world fast from dawn to dusk and, for many, chana chaat is a staple dish at the time of breaking the fast – known as Iftar. Chana chaat is a popular dish that originated in Uttar Pradesh, India, and is popular across India and Pakistan. Made with ingredients that result in spicy, sweet, tangy, creamy and crunchy flavours and textures in each bite, you’re going to fall in love with this Indian classic! For a fun twist (and my favourite way to enjoy this dish), serve the chana chaat over crunchy Indian pita chips called namak para. Yum!
ingredients
Cilantro Mint Chutney
Yogurt Mixture
Chana Chaat
directions
Make the cilantro mint chutney by blending the cilantro, mint, garlic, ginger, lemon juice, green chili and water until smooth.
Combine the yogurt mixture ingredients and set aside.
Boil the peeled and diced potatoes until just fork tender. Set aside and let cool.
In a mixing bowl, combine the chickpeas, diced potato, salt, cayenne, ground cumin, chaat masala, dried mango powder and lemon juice. Mix well.
Spoon the chickpea mixture onto a serving dish.
Top chickpea mixture with tomatoes and onions.
Drizzle with prepared yogurt, tamarind chutney, and cilantro mint chutney.
Sprinkle generously with sev or aloo bujia, pomegranate seeds, and cilantro.
Top with a pinch each of ground cumin, chaat masala and cayenne pepper as desired.
