A tangy chickpea chaat with potato, chutneys, yogurt, and fresh garnishes for a classic street-style bite.
Calories
210kcal
Protein
8g
Carbs
32g
Fat
6g
If using canned chickpeas, drain, rinse, and boil them briefly with a pinch of baking soda. If using dry chickpeas, soak them overnight and boil until soft.
Place the cooked chickpeas in a bowl with the boiled potato and a little tamarind chutney, then mix gently.
Stir in most of the onion, tomato, coriander, and green chili, reserving a little coriander for topping.
Drizzle with yogurt and more tamarind chutney, then sprinkle with chaat masala and the remaining coriander.
Serve the chaat right away for the freshest tangy, spicy flavor.
Log in to read and share comments, recipes tips, and connect with other food lovers.
Unlock the full recipe library, premium cookbooks, and members-only weekly drops. Cancel anytime.
Already a member? Sign in to unlock everything.
Explore more delicious recipes from our collection
“best platform”
