Starter
Chana Chaat
40 minServes 6Nutri-Score B€
B
40 min
40 minChana Chaat
what you need
Ingredients
potato (peeled and chopped)Produce3 pieces
salt (1 tsp for the potato water)Spices1 piece
tomato (chopped)Produce2 pieces
chickpeas (canned, drained)Pantry3 pieces
red onion (chopped)Produce1 piece- salt (½ tsp)Spices0.5 pieces
extra hot red chili powder (a pinch)Spices1 piece- chaat masala (1 tsp)Spices1 piece
- turmeric (½ tsp)Spices0.5 pieces
green chili (finely chopped)Produce2 pieces
fresh coriander (chopped)Produce20 g
full-fat Greek-style yogurtDairy300 g- mint and coriander chutney (3 tbsp)Pantry3 pieces
- tamarind sauce (3 tbsp, for drizzling)Pantry3 pieces
- green chutney (3 tbsp, loosened with water)Pantry3 pieces
- chaat masala (1 tsp, for sprinkling)Spices1 piece
per serving
Nutrition
229kcal
- Carbs
- 35 g
- Proteins
- 10 g
- Fat
- 5 g
what you’ll use
Tools
Saucepan
Colander
Mixing bowl
Baking dish
step by step
Method
- Step 1
Boil the potatoes
- Bring a pan of water to a boil and add the chopped potato.
- Add the salt and give a quick stir.
- Cook until the potatoes are tender.
- Step 2
Cool the potatoes
- Drain the hot water from the potatoes.
- Soak them in cold water to stop the cooking straight away, then drain well.
- Step 3
Combine the chaat base
- In a large bowl, add the chopped tomatoes, chickpeas and chopped red onion.
- Season with the salt, red chili powder, chaat masala and turmeric.
- Give everything a really good mix.
- Step 4
Add the chilies and coriander
- Add the chopped green chilies and fresh coriander.
- Mix quickly to combine.
- Step 5
Stir in the yogurt and chutney
- Add the full-fat Greek-style yogurt and mix well.
- Stir in the mint and coriander chutney and mix again.
- Step 6
Fold in the potatoes
- Add the boiled potatoes at the very end so they don't break up.
- Give a quick mix only, just until combined.
- Step 7
Transfer and finish
- Transfer the chaat to the serving tray.
- Sprinkle with chaat masala, then drizzle with tamarind sauce and the runny green chutney.