Channa chaat recipe
Serve this easy tomato and chickpea snack hot or cold. Ideal for a healthy elevenses. Serve with soft pooris.
If you're eating this as a cold salad, mix everything in a large bowl, cover, refrigerate and eat 3–4 hours later. To make the hot version, follow the instructions below.
If you don't have salt flakes, use regular salt but less than a whole teaspoon.
Ingredients
- 2 tbsp olive oil
- 1 large onion, sliced
- 5 cm fresh root ginger, peeled and finely chopped
- 400 g tin of pre-boiled chickpeas
- 2 medium tomatos, diced
- 1 tsp sugar
- 1 tsp salt flakes
- 2 tsp chaat masala
- 50 ml lemon juice
- 1 handful coriander leaves, roughly chopped
- 2 green chillies, finely chopped
- 2 tbsp olive oil
- 1 large onion, sliced
- 5 cm fresh root ginger, peeled and finely chopped
- 14.1 oz tin of pre-boiled chickpeas
- 2 medium tomatos, diced
- 1 tsp sugar
- 1 tsp salt flakes
- 2 tsp chaat masala
- 1.8 fl oz lemon juice
- 1 handful coriander leaves, roughly chopped
- 2 green chillies, finely chopped
- 2 tbsp olive oil
- 1 large onion, sliced
- 5 cm fresh root ginger, peeled and finely chopped
- 14.1 oz tin of pre-boiled chickpeas
- 2 medium tomatos, diced
- 1 tsp sugar
- 1 tsp salt flakes
- 2 tsp chaat masala
- 0.2 cup lemon juice
- 1 handful coriander leaves, roughly chopped
- 2 green chillies, finely chopped
Details
- Cuisine: Indian
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Using a large frying pan, heat the oil over a medium temperature and fry the onion until passive, quickly followed by the ginger and chillies cooking for 2–3 minutes before adding the chickpeas.
- Sauté everything for another 3 minutes, sneak in the tomatoes and turn up the heat. Sprinkle in the sugar and salt and cook for another 3 minutes.
- Take off the heat, dust with chaat masala, douse in lemon, mix well and scatter with coriander leaves. Done.
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