Whoever you are reading this and wherever you are in the world – you have got to try this South Asian street food salad! It’s called chana chaat and this is how I like to make it. It starts with some cooked chickpeas followed by some fresh chopped summer veggies that are then dressed in the incredible mix of spices that make up chaat masala and some tamarind chutney before finally being finished with some unsweetened vegan yogurt and a crunchy snack called sev. I realise as I write this that this description might sound confusing if you don’t know what chaat masala or sev tastes like but I assure you they make this salad delicious!
You should be able to find chaat masala, tamarind chutney and sev (it can aslo be called bhujia) at your local Indian or Pakistani shop. If you don’t have one of those close to you try online. It’s worth it.
Rob and I often eat this for lunch or a light (and very easy to make) dinner in the summer. It’s hearty and refreshing all at ones. It also somehow sings in your mouth and that’s probably because it contains everything that makes food tasty. It’s crispy and crunchy. It’s savoury, sweet and tangy. It’s a little spicy and at the same time cool from the yogurt. This is a symphony of flavours you don’t want to miss out on and if you want to see the recipe that inspired mine you can find it here.
My take on chana chaat leaves out cooked potatoes and some additional spices beyond the chaat masala. I have also seen that recipes vary a little the way they would with any traditional dish in any culture as each household has their own little spin on things. Either way you make it I am convinced you will enjoy it!
Also check out my other quick summer meals that were featured alongside this one in this youtube video; couscous with garlic sautéed summer vegetables and courgette and corn fritters with a tangy herb dipping sauce.
Malin x
Chana Chaat
Serves 4.
INGREDIENTS:
2 cans of chickpeas (460 g drained), drained and rinsed
1 smaller sized cucumber or 0,75 of a larger one
3 medium sized tomatoes
1 fresh red onion with green tops or 1 red onion
2 handfuls of fresh coriander leaves
2-3 tsp chaat masala (pre mixed spice blend)
Chili powder, optional and to taste
2-3 tbsp tamarind chutney (or another type if you don’t find tamarind)
0,5 – 1 lime, juice only
Salt, to taste
Toppings:
0,5 cup unsweetened vegan yogurt
1 cup sev (crunchy South Asian snack)
0,5 cup pomegranate kernels, optional
I have just made a batch of this to have in the fridge as lunches. It’s absolutely delicious and I’m certain I will add this to my repertoire of ‘salads that live in the fridge’. Another beautiful, simple yet sophisticated meal from you. Thank you.