Masala chana chaat
- Chetna Makan
Published: October 9, 2024 at 1:18 PM
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Serves 4
Easy
Prep: 15 mins
Cook: 25 mins
A star rating of 4.4 out of 5.13 ratingsRate
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Chetna's chaat is spiced with masala, chilli powder and cumin, the chickpeas make this a tasty yet filling vegetarian main or side dish
Egg-free
Gluten-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
4 tbsp sunflower oil
-
3 potatoes
cut into 3cm cubes and boiled
-
400g can of chickpeas
drained and rinsed
-
1 small red onion
finely chopped
-
handful of pomegranate seeds
(about 35g)
For the spice mix
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp chaat masala
- ¼ tsp caster sugar
For the coriander chutney
-
30g coriander
roughly chopped
-
10g mint leaves
roughly chopped
-
¼ tsp caster sugar
-
2 green chillies
(deseeded if you prefer less heat), roughly chopped
-
1 lemon
juiced
For the yogurt
- 150g natural yogurt
- ¼ tsp ground cumin
- ¼ tsp chilli powder
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Nutrition: per serving
- kcal313
- fat15g
- saturates2g
- carbs33g
- sugars7g
- fibre6g
- protein9g
- salt1.93g
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Method
-
step 1
To make the spice mix, mix all the spices with ½ tsp salt in a small bowl and set aside. Heat the oil in a pan over a high heat and add the potatoes. Cook for 6-8 mins, stirring regularly, then mix in the chickpeas and the spice mix. Reduce the heat to medium and cook for a further 5 mins until the chickpeas and potatoes are golden and slightly crispy. Transfer to a serving plate.
-
step 2
To make the chutney, tip all the ingredients into a blender with ¼ tsp salt and blend until smooth, adding a tablespoon of water if needed. In a bowl, mix the yogurt and spices with ½ tsp salt and 50ml water.
-
step 3
Drizzle the yogurt over the chickpea mixture, then dot over the chutney. Sprinkle the red onions and pomegranate seeds over the top to serve.
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A star rating of 4.4 out of 5.13 ratings
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