Dahi Chana Chaat
a delicious chaat made with chickpeas and potatoes topped with curds, green chutney and sweet tamarind chutney.
Ingredients
For the masala channa
- 1 cup kabuli chana (chickpeas)
- ½ tsp turmeric powder
- 1 tsp red chilly powder
- 1 tsp cumin coriander powder
- 1 tbsp gram flour (besan)
- 1 small onion, chopped
- 1 small tomato, chopped
- Salt as per taste
Other ingredients
- 1 small potato, boiled and cut into small pieces
- 1 tsp chaat masala
- 2 tbsp green chutney
- 2 tbsp sweet tamarind chutney
- 6 to 7 tbsp curds, whisked well
- 5 to 6 papdis (flat crisp puris), broken into small pieces
- 4 tbsp sev
- 2 tbsp fresh coriander, chopped
- 1 tsp chopped onion
- 1 tsp chopped tomato
Instructions
- Soak 1 cup kabuli chana (chickpeas) for 5 hours.
- Pressure cook for 3 to 4 whistles. Keep aside.
- Dissolve 1 tbsp gram flour in ¼ cup water and keep aside.
- Heat a pan.
- Add a cup of water.
- When the water begins to boil, add turmeric powder, red chilly powder, cumin-coriander powder, besan mixture and mix well.
- Allow this to cook for 3 to 4 minutes.
- Now add the boiled chana and salt and mix.
- The chana should be coated well with the masala.
- Add chopped onion and tomato and mix. Cook for 5 minutes.
- To assemble the chaat, take a bowl or a serving plate.
- Add the masala chanas.
- Add the boiled potato cubes.
- Sprinkle chaat masala.
- Drizzle green chutney and tamarind chutney over it.
- Drizzle the whisked curds.
- Add the broken papdi pieces and sev.
- Garnish with chopped fresh coriander, chopped onion and chopped tomato.
- Serve immediately.