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 Vegetables Indian

Bombay Chana Chaat

Bombay Chana Chaat Recipe | RecipeSavants.com PT1H15M Serves 4 Ingredients: 1 Pound Dry Chickpeas 4 Cups Water 1 Pound Potatoes 2 Onions 1 Medium Half Bunch Fresh Mint 2 Large Serrano Green Chilies 2 Tomatoes 2 Teaspoons Cumin Seeds 6 Whole Red Chilies 1 Teaspoon Caraway Seeds 1 Tablespoon Turbinado Sugar 1 Teaspoon Ground Cayenne Powder 1 Teaspoon Salt 0.25 Cup Tamarind Pods 0.5 Teaspoon Baking Soda 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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