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We don’t know anyone who doesn’t like Channa chaat! It’s a tasty, tangy and a great snack. This chaat is quick to assemble if you have canned or leftover boiled chickpeas. Check out Chef Zubda Malik’s take on Channa Chaat.
chickpeas: 2 cans(drained)
Oil: 1 tbsp
Cumin seeds: 1 tsp
Chilli powder: 1 tsp
Coriander powder: 1 tsp
Turmeric: 1/2 tsp
Dry mango powder: 1/4 tsp
Garam masala: 1 tsp
Chaat masala: 1 tsp
Black salt: 1 tsp
Imli ki chutney: 1/4 cup
Boiled potatoes: 1 cup
Sliced onions: 1 cup
Tomato: 1 medium chopped
Coriander: 2 tbsp chopped
Sev & Pomegranate for topping(optional)
Method:
In a wok/kadai heat up oil, add cumin seeds and let it splutter. Add chilli powder, coriander powder, turmeric, dry mango powder, garam masala, chaat masala, and black salt. Stir it well with oil. Add imli chutney and chickpeas & cook for 8-10 minutes on low flame.
Take out chickpeas.
Follow Zubda for more delicious recipes @kitchen_diaries_by_zubda
To advertise with British Muslim magazine, our website and email newsletters, email Robyn
Having problems with your subscription?
Email:
[email protected]
To contact the editor email
[email protected]
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To advertise with British Muslim magazine, our website and email newsletters, email Robyn
Having problems with your subscription?
Email:
[email protected]
To contact the editor email
[email protected]
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