Chana (Chick-pea) Blueberry Chaat

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

Ingredients:

  • 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

Directions:

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.

 

 

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