Chaat are sweet, sour, tangy, spicy, crunchy, Indian snacks served from food carts, roadside stalls, and restaurants. Recipes for chaat are numerous, but the basic elements are fairly consistent: a carbohydrate base, a vegetable, an umami element, a sauce, and a crunch. My thanks to London based, Angela Malik for the inspiration and permission to use this recipe.
Chana Blueberry Chaat
Serves 6 as a side, 12 as a small snack
- 15 ounces cooked chick-peas, 1 can, drained
- 1/2 red onion, finely chopped
- 1/2 cucumber, diced
- 2 cups blueberries, 1 pint
- 2 scallions, finely chopped
- 1 small green chili, finely chopped, or to taste
- 1 teaspoon cumin powder
- 1 teaspoon chaat masala spice mix*
- 1/2 teaspoon salt
- juice of 1 lime, 2 tablespoons
- 2 tablespoons tamarind chutney*
- 1/2 cup yoghurt
- 1/3 cup coriander chutney*
- 1/2 cup sev* (fried, crispy chick-pea noodles) or other crispy topping of your choice
Combine the chick-peas, red onion, cucumber, blueberries, scallions, and green chili in a large bowl. Add the cumin, chaat masala, salt, lime juice, tamarind chutney, and yoghurt. Stir well to combine.
Spoon the chaat on to your serving dish or dishes. Spoon on a small dollop green coriander chutney and then scatter the top with sev or other crisp. (In the photo I have served crisp Chaat Papri) Serve and enjoy.
- Available at Indian or other Asian grocery stores.