Chickpea Chaat Recipe with Mint & Tamarind Chutneys

A simple and delicious recipe for Chaat, a dish that is a popular South Asian street food that’s tangy, spicy, and full of flavour!

Ingredients:

• 1 cup boiled white chickpeas (chana)
• 1 medium potato, boiled, peeled, and diced
• 1 medium tomato, diced
• 1 small onion, finely chopped
• 1-2 green chillies, finely chopped (adjust to taste)
• 2 tablespoons fresh coriander leaves, finely chopped
• 1 lemon (juiced)
• 1 teaspoon chaat masala
• 1/2 teaspoon roasted cumin powder
• 1/2 teaspoon red chilli powder (adjust to taste)
• Salt to taste
• Optional: Tamarind chutney and mint chutney for extra flavour
• Optional: Sev (crispy chickpea flour noodles) for garnish

Instructions:

1. Prepare the Base:

   • In a large mixing bowl, combine the boiled chickpeas, diced potatoes, diced tomatoes, chopped onions, green chillies, and coriander leaves.

2. Add Spices:

   • Sprinkle chaat masala, roasted cumin powder, red chilli powder, and salt over the mixture. Adjust the spices according to your taste.

3. Add Lemon Juice:

   • Squeeze fresh lemon juice over the mixture. This adds a tangy flavor that’s essential for chaat.

4. Mix Well:

   • Gently toss everything together until the spices and lemon juice are evenly distributed.

5. Optional Add-ons:

   • For extra flavor, drizzle tamarind chutney (sweet and tangy) and mint chutney (spicy and refreshing) over the chaat.
   • Garnish with sev for a crunchy texture.

6. Serve:

   • Serve immediately in a bowl or plate. Enjoy this flavorful and refreshing chaat as a snack or light meal!

Tips:

• You can customize this chaat by adding other ingredients like pomegranate seeds, boiled moong sprouts, or even yogurt.
• If you like it spicier, increase the amount of green chillies or red chilli powder.

Tamarind Chutney Recipe

Ingredients:

• 1/2 cup tamarind pulp (seedless)
• 1 cup water
• 1/2 cup jaggery (or sugar, adjust to taste)
• 1 teaspoon roasted cumin powder
• 1/2 teaspoon red chilli powder (adjust to taste)
• 1/2 teaspoon black salt (kala namak)
• 1/4 teaspoon regular salt (adjust to taste)
• 1/4 teaspoon ginger powder (optional)

Instructions:

1. Soak Tamarind:

   • If using tamarind blocks, soak 1/2 cup tamarind in 1 cup warm water for 20-30 minutes. Squeeze and strain to extract the pulp. If using ready-made tamarind paste, skip this step.

2. Cook the Chutney:

   • In a saucepan, combine the tamarind pulp, jaggery (or sugar), and water. Heat over medium heat, stirring until the jaggery dissolves.

3. Add Spices:

   • Add roasted cumin powder, red chilli powder, black salt, regular salt, and ginger powder. Mix well.

4. Simmer:

   • Let the mixture simmer on low heat for 8-10 minutes, stirring occasionally, until it thickens to a syrup-like consistency.

5. Cool and Store:

   • Allow the chutney to cool completely. Transfer it to a clean, airtight jar. It can be stored in the refrigerator for up to 2 weeks.

Mint Chutney Recipe

Ingredients:

• 1 cup fresh mint leaves (pudina)
• 1/2 cup fresh coriander leaves (dhania)
• 1-2 green chillies (adjust to taste)
• 1 small piece of ginger (about 1 inch)
• 1 tablespoon lemon juice (or tamarind pulp)
• 1/2 teaspoon roasted cumin powder
• 1/4 teaspoon black salt (kala namak)
• 1/4 teaspoon regular salt (adjust to taste)
• 2-3 tablespoons water (for blending)

Instructions:

1. Wash and Prep:

   • Wash the mint and coriander leaves thoroughly. Drain excess water.

2. Blend:

   • In a blender or food processor, add mint leaves, coriander leaves, green chillies, ginger, lemon juice, roasted cumin powder, black salt, and regular salt. Blend into a smooth paste, adding water as needed.

3. Adjust Consistency:

   • The chutney should be thick but pourable. Add more water if required.

4. Store:

   • Transfer the chutney to a clean, airtight jar. It can be stored in the refrigerator for up to 1 week.

Tips:

• For a creamier mint chutney, you can add 2-3 tablespoons of yogurt while blending.
• Adjust the sweetness of the tamarind chutney by adding more or less jaggery/sugar.
• Both chutneys can be made in larger batches and stored for future use.

Enjoy these flavourful chutneys with your chaat, samosas, pakoras, or any snack of your choice!