Ingredients with Measurements:
- 1 cup boiled chickpeas
- 1 cup plain yogurt
- 1/2 cup chopped onion
- 1/2 cup chopped tomato
- 1/4 cup chopped cilantro
- 1/4 cup tamarind chutney
- 1/4 cup green chutney
- 1 tsp chaat masala
- 1 tsp red chili powder
- Salt to taste
- Sev for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, add boiled chickpeas, chopped onion, chopped tomato, and chopped cilantro.
2. Add tamarind chutney and green chutney to the mixing bowl and mix well.
3. Add chaat masala, red chili powder, and salt to the mixing bowl and mix well.
4. In a separate bowl, whisk plain yogurt until smooth.
5. Add the spiced chickpea mixture to the yogurt and mix well.
6. Transfer the mixture to a serving bowl.
7. Garnish with sev and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- Serves 4
Nutritional information:
- Calories: 190
- Fat: 3g
- Carbohydrates: 32g
- Protein: 10g
- Fiber: 7g
Substitutions for ingredients:
- Boiled chickpeas can be substituted with boiled potatoes or boiled black beans.
- Tamarind chutney can be substituted with date chutney or mango chutney.
- Green chutney can be substituted with mint chutney or cilantro chutney.
Variations:
- Add diced cucumber or grated carrot for extra crunch.
- Add pomegranate seeds for a burst of sweetness.
- Add chopped green chili for extra heat.
Tips and tricks:
- Make sure to whisk the yogurt until smooth to avoid lumps.
- Adjust the spice level to your liking by adding more or less red chili powder.
- Serve immediately to avoid the yogurt from becoming watery.
Storage instructions:
- Store leftover chaat in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve in a clear glass bowl to showcase the colorful ingredients.
Garnishes:
- Sev, chopped cilantro, and pomegranate seeds.
Pairings:
- Serve with a side of papdi or naan bread.
Suggested side dishes:
- Samosas or pakoras.
Troubleshooting advice:
- If the yogurt becomes watery, strain it through a cheesecloth or a fine-mesh strainer before mixing with the chickpea mixture.
Food safety advice:
- Make sure to use fresh ingredients and store leftovers properly in the refrigerator.
Food history:
- Dahi channa chaat is a popular street food in India and Pakistan.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve as an appetizer or a light meal.
Related Categories
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Region: Indian