Masala chana chaat
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 4 tbsp sunflower oil
- 3 potatoes, cut into 3cm cubes and boiled
- 400g can of chickpeas, drained and rinsed
- 1 small red onion, finely chopped
- handful of pomegranate seeds (about 35g)
For the spice mix
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp chaat masala
- ¼ tsp caster sugar
For the coriander chutney
- 30g coriander, roughly chopped
- 10g mint leaves, roughly chopped
- ¼ tsp caster sugar
- 2 green chillies (deseeded if you prefer less heat), roughly chopped
- 1 lemon, juiced
For the yogurt
- 150g natural yogurt
- ¼ tsp ground cumin
- ¼ tsp chilli powder
Method
- STEP 1
To make the spice mix, mix all the spices with ½ tsp salt in a small bowl and set aside. Heat the oil in a pan over a high heat and add the potatoes. Cook for 6-8 mins, stirring regularly, then mix in the chickpeas and the spice mix. Reduce the heat to medium and cook for a further 5 mins until the chickpeas and potatoes are golden and slightly crispy. Transfer to a serving plate.
- STEP 2
To make the chutney, tip all the ingredients into a blender with ¼ tsp salt and blend until smooth, adding a tablespoon of water if needed. In a bowl, mix the yogurt and spices with ½ tsp salt and 50ml water.
- STEP 3
Drizzle the yogurt over the chickpea mixture, then dot over the chutney. Sprinkle the red onions and pomegranate seeds over the top to serve.
