Chickpeas are a staple in Middle Eastern & Indian cooking. This Bombay-style Channa Chaat is a flavorful mixture of mashed chickpeas, potatoes, and aromatic masala seasonings. Add this to a thickened mixture of ground tamarind and freshly-toasted spices. Top it with tomatoes, green chilis, mint, and more masala spice mixture. Smart Recipes, Indian Recipes, Vegetables Recipes, Recipes Vegetables Indian Bombay Chana Chaat Bombay Chana Chaat Recipe | PT1H15M Serves 4 Ingredients: 4 Cups Water 1 Pound Dry Chickpeas 0.5 Teaspoon Baking Soda 1 Pound Potatoes 1 Teaspoon Caraway Seeds 2 Teaspoons Cumin Seeds 6 Whole Red Chilies 0.25 Cup Tamarind Pods 1 Teaspoon Salt 1 Tablespoon Turbinado Sugar 1 Teaspoon Ground Cayenne Powder 1 Medium Half Bunch Fresh Mint 2 Onions 2 Tomatoes 2 Large Serrano Green Chilies 1 Teaspoon Chat Masala Pour water into large Dutch oven, and stir in dry chickpeas and baking soda. Bring to a boil, and simmer for 2 hours, or until the chickpeas are tender. Stir in cubed potatoes into the cooked chickpeas and simmer until the potatoes are tender about 20 minutes. Drain and set aside. Toast caraway seeds, cumin seeds with red chilies in a dry pan. Transfer this mixture to a spice grinder and pulse into a powder. Meanwhile, squeeze the water and seeds out of the tamarind pods, reserving the pulp. In the Dutch oven, heat a 1 tablespoon of oil (or clarified butter), and stir in the pulp, salt, sugar and red chili powder to make a thick sauce. Stir in the chickpea and potato mixture, and sprinkle with the seasoning mixture. Garnish with the mint, onions, tomatoes, and green chilies, sprinkle with chat masala and serve.

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