Last weekend was eventful.We celebrated our little munchkin’s first birthday. I made her a smash cake and we also got an adult cake. Her reaction towards both the cakes was the same – she cried. I think the flickering candle frightened her. It’s so funny that they react completely different to how you think they might.
Taking advantage of fading winters, I made this warm chaat this weekend. The weather out here is not yet hot for a crisp cold salad & a bit too warm for soups, this chaat drizzled with imli (tamarind) chutney & tossed with fresh mint leaves perfectly fitted the onset of spring mood.We are huge fan of textures and multiple flavors in food and that is what this chaat is full of.
In India, chaat is a savory preparation which can be categorized as street food. There are few base ingredients which essentially form part of chaat– chopped onions or grated radish/cucumber for crunch,chaat masala (tangy spice powder) for the pungency & heat, tamarind chutney adds that saucy, tart layer while the green chutney & cilantro (or any herb)add the much needed freshness.The yogurt adds the acidity as well as cools down the palate.These are usually the toppings without which a bowl of chaat is incomplete. However, you can pick or drop any as per your taste.Chaat could be layering of fried dough or diced up fruits cut up and mixed together.If you are looking for really heavy options then kachoris (stuffed fried breads) or aloo(potato) tikki are your choices.
I like how healthy and filling this recipe turned out. You can also use black chickpeas(kala chana) or mung sprouts in this recipe and it works fine. It can be served as a perfect appetizer as well as a side dish. All the prep work like boiling chickpeas, potatoes, making the chutney, chopping toppings etc can be done a day before and then its just tossing everything together.
I soak raw chickpeas overnight and then pressure cook them in enough water with little salt and a tsp of oil. Drain the chickpeas and reserve liquid for use as stock.
Ingredients (Serve 2)
- 1 cup boiled chickpeas (or use canned)
- 1 medium potato, boiled, peeled & diced into bite size pieces
- 2 tsp oil, any neutral oil of choice
- 1/2 tsp cumin seeds
- generous pinch of hing (asofetida)
- 1/4 tsp garam masala
- 1/4 tsp roasted cumin powder
- 1/4 tsp salt
- 1 tbsp fresh lemon juice (or to taste)
- Chopped onions – about 1/3 cup
- Chopped tomatoes/ Grape tomatoes
- 2 Thai green chillies (adjust to tolerance)
- 1 tbsp chopped mint leaves
- Black Salt/Kala Namak ( to taste)
- Chaat Masala (to taste) (available online or at indian grocery stores)
- Imli/Tamarind Chutney – 2 tbsp or to taste (recipe below)
- Roasted Cumin Powder- to taste
- Red Chilli Powder – to taste
You can add cucumber, grated radish, pomegranate seeds, sev, crushed papris etc to add more texture and crunch.
In a pan, heat up the oil. Add the cumin seeds and once they sizzle add the hing. Once you smell the aroma, add the chickpeas & potatoes. Also add the garam masala, cumin powder and salt. Toss around for 3-5 minutes till the chickpeas look shiny.Remove from heat & add the lemon juice. Mix well.
Transfer to a large enough bowl and add the listed toppings as per taste. Toss well and serve immediately.
I soak raw tamarind in warm water for 4-5 hours and then mash it until pulp is separated.Sieve the pulp into a bowl and discard the seeds and thick fibers. You can also use store bought but just keep in mind that its very salty & slightly acidic so adjust seasonings accordingly.
Ingredients (Makes about 1.5 cups)
- 1/2 cup thick,tamarind pulp(store bought or homemade)
- 3/4 cup – 1 cup jaggery powder/granulated sugar (adjust quantity to your sweetness)
- 1 tsp oil
- 1/2 tsp cumin seeds
- pinch of hing (asafoetida)
- 1 tsp red chilli powder (adjust to tolerance)
- 1/2 tsp roasted cumin seed powder
- 1/2 tsp kala namak/black salt [available in indian stores, else replace with normal salt, adjust to taste]
- 1/4 tsp ginger powder
- salt to taste
- Up to 1/2 cup water ( you may or may not need it, usually not needed when using sugar instead of jaggery)
In a small sauce pan, heat the oil.Once heated add the cumin seeds, as soon as the cumin starts to crackle, add all the ingredients listed above to the pan except water.Simmer the for atleast 20 minutes till it starts to thicken. You can adjust water once the chutney has simmered. It will thicken more on cooling. Remove from heat, let cool, transfer to a container.
Let cool completely. This can sit for unto 3 weeks in a refrigerator.
Enjoy and Thanks for stopping by!