Bombay Chana Chaat Recipe By Saadat Siddiqui

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Ingredients

Chickpeas: 1/2 kg
Potatoes: 1/2 kg
Onions: 2, chopped
Fresh Mint: the half bunch
Green Chilies: 2
Tomatoes: 2
Cumin Seed: 2 Teaspoon
Whole Red Chilies: 6
Caraway Seed: 1 Teaspoon
Raw Cane Sugar: 1 tablespoon
Red Chili Powder: 1 Teaspoon
Salt: 1/2 Teaspoon
Tamarind: 100 grams
Baking Soda: 1/2 Teaspoon
Sabzi Masala packet : (50 grams)
Chat Masala: as required

How to make Bombay Chana Chaat

METHOD:

Take overnight soaked chickpeas.

Boil the chickpeas with baking soda until tender.

Add Sabzi Masala and mash everything up roughly.

Cube the potatoes, stir into the chickpea mash and cook covered on low heat until tender.

Turn the heat off.

Toast cumin seed, caraway seed and whole red chilies in a dry pan and when cool, grind to a powder.

Soak the tamarind in 2 cups of water.

Squeeze and discard the seeds and cook the pulp to a thick sauce with salt, red chili powder, and cane sugar.

Mix the sauce into the chickpeas and potatoes.

Sprinkle toasted powdered masala on top. Garnish with tomatoes, onions, green chilies and mint and finish with a hearty dusting of chat masala.

Posted By: Aisha Khan, Okara

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