Though a better fit for summer, Chana Chaat made a good and light meal for a late Saturday lunch. This is a very traditional Indian/Pakistani snack and appetizer. Quick and simple to make if you have the key ingredients already available at home. But what is the kick? You can vary the ingredients based on your own flavour palette but this snack needs to be spicy and tangy.
- 1 can of Chickpeas
- 1/2 can of Black Beans
- 1/2 can of Red Kidney Beans
- 450g of Plain Yogurt (I use 2%)
- 3/4 teaspoon Salt
- 1/2 teaspoon Red Chili Powder
- 1/2 teaspoon Black Pepper Powder
- 1 1/2 teaspoon Chaat Masala spice mix
- 2 teaspoon Tamarind Sauce
- 1 teaspoon “Green Chutney”
- 3 tablespoons of small Snack “Sev”
- Pour the yogurt into a large bowl and stir well.
- Add in the salt, red chili powder, black pepper powder, and chaat masala spice. Mix well.
- Open the cans (what a struggle!) and put the chickpeas and both types of beans in a strainer. Wash and rinse well. Then let them drain and dry so most of the water is out.
- Add chickpeas and beans to the yogurt and mix.
- Plate in a bowl and add the sauces and sev on top for the kick and crunch.
About the toppings: “Green chutney” is just what I call it. You can get this pre-made paste in a bottle that is primarily a combination of coriander, mint, and green chili. The tamarind sauce is sweet and tangy and a must have! The sev, generally made of chickpea flour (besan) is optional but I love the addition of their spice and crunch. Make sure to add the sev right before eating otherwise they will create a strange, soggy mess.
Also check out my recipe for chocolate chip walnut cookies. Fresh out of the oven, they were just goeey and delicious!
More recipes to come. I have a few more successful cooking endeavours completed already so I will get the posts up soon.
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