Channa chaat is a popular Asian street food very similar to a potato salad, but with the additions of chickpeas, spices and condiments. It is often served as a starter to accompany a main meal and is traditionally made during Ramadan or on Eid.
A slightly more upgraded version is samosa chat which basically involves piping hot samosas topped with the channa chaat. The combination of cooling yogurt colliding with crispy filled samosa is a real treat for your tastebuds
To easily serve 4-6 people you will need
4 large potatoes
2 tins of chick peas ( drained )
1 medium red onion
2 medium size tomatoes
1 level tsp salt
1 1/2 tbsp cumin seeds
2 level tsp of chilli flakes
2 small green chillies
Squeeze lemon juice
2 tbsp chaat masala
1/2 a cucumber
6 tbsp imli ( i buy the ready made type in the squeezy bottles )
Chopped coriander
1 medium red onion
2 medium size tomatoes
1 level tsp salt
1 1/2 tbsp cumin seeds
2 level tsp of chilli flakes
2 small green chillies
Squeeze lemon juice
2 tbsp chaat masala
1/2 a cucumber
6 tbsp imli ( i buy the ready made type in the squeezy bottles )
Chopped coriander
2 1/2 500g tubs of yogurt
Cayenne pepper paprika - to garnish
• Start by chopping the potatoes into meduim size chunks & par boil them. Drain and let them cool
• Chop the red onion finely, then cut the cucumber and tomato into small chunks. Place them all in a bowl along with the chick peas.
• Finely chop the green chilli, add to the bowl along with the cumin, salt, lemon juice, imli, chaat masala and small handful of chopped coriander. Mix everything together until combined well.
• Add in the cooled potato chunks and give it one final stir.
Put the chick pea & potato masala into a serving dish, spreading out evenly.
Put the chick pea & potato masala into a serving dish, spreading out evenly.
• Add a splash of milk to the yogurt to loosen it slightly, mix togther till smooth & pour the yougurt over the chaat ensuring all top is evenly covered, sprinkle with a mix of cayenne pepper and paprika,
• Drizzle over a little more imli and finish with a little bit of chopped coriander. Refrigerate until ready to serve
• For samosa chaat, you can either pour the channa chaat over freshly made samosas then finish off with the yogurt and garnishes or make up the chaat fully, then let your guests pour the made up chaat onto the their samosa portion themselves
No comments:
Post a Comment