RECIPE FOR CHAAT (CHICKPEA SALAD IN YOGHURT)

CHANNA CHAAT

(CHICKPEA SALAD IN YOGHURT)

Chaat is a popular dish in Pakistan and India. It is prepared with a little variation in different households to suit their palate. Some prepare it in a tomato sauce. This variation is one prepared with yoghurt and to give it a zing, some Tamarind Chutney is added to it. It can however be served without the Tamarind Chutney if so desired.

INGREDIENTS

2 Cups White Chickpeas

1 tsp Baking Powder

I Large Boiled Potato (Cut into small Cubes)

I Medium Onion (Finely Sliced)

I Medium Sized Tomato (De-seeded and Chopped)

1 or 2 Green Chilles (Optional)

4 Cups (More or Less) Yoghurt

2 Tbsp Sugar

Salt

Chaat Masala (You can either use the commercial product available at stores or prepare some of your own)

METHOD

1) Wash the chickpeas well and soak in water. Add the baking powder, cover and let them soak overnight. The next day, drain the water away from the chickpeas. Place in a large pot and add enough water to cover the chickpeas. Add a teaspoon of salt and let cook until they are very soft. A pressure cooker helps and saves a lot of time.  Strain the chickpeas off any remaining water and set aside to cool to room temperature.

2)  While the chickpeas are cooking, place the thinly sliced onions in a bowl of chilled water and place in the fridge for at least an hour. This will get rid of the pungent taste and smell of the onions and make them crisp.

3) Spread out the cooled Chickpeas in a large platter. Add the cubed potatoes, half of the tomatoes, and half of the sliced onions. Toss well.  Add 2 teaspoonfuls of the Chaat Masala. Mix well using a spoon.

4) In a bowl, whisk 3 cups of the yoghurt until smooth. Add 1 or 1 and a half cups of water. Add 1 teaspoonful of salt and the sugar. Whisk to blend well. Tip in the chickpeas. Stir to mix well. Check seasoning and add more salt or Chaat Masala in necessary.

5)  Pour into a serving dish and level out. Whisk the remaining one cup of yoghurt with a pinch of salt and a teaspoonful of sugar and pour over evenly over the chickpeas already in the serving dish.

6) Garnish with the remaining onions, tomatoes and chopped green chillies. Sprinkle some Chaat Masala over. Serve will chilled with Tamarind Chutney if desired.