Chole chaat ramadan iftar recipe / chickpeas chaat recipe / street style chole chaat

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

sev

🥗Healthier: baked tortilla chips

💰Cheaper: crushed crackers

Baked tortilla chips provide a crunchy texture with less fat.

Soak 200 grams of chickpeas overnight and rinse them with water.

Add chickpeas to a pressure cooker with 1/4 teaspoon baking soda and 1 teaspoon salt.

Cover and cook on high flame until one whistle, then lower the flame and cook for 5-7 minutes.

Once the pressure is released, check the chickpeas to ensure they are soft but not overcooked.

In a pan, heat 2 tablespoons of oil and add 2 teaspoons of cumin seeds until they crackle.

Add the boiled chickpeas and some water to the pan, keeping the flame low to avoid splatters.

Add 1 tablespoon red chili powder, 1 tablespoon roasted cumin powder, 1 tablespoon chaat masala, 1 tablespoon coriander powder, 2 tablespoons chopped coriander, 1 tablespoon garam masala, and 1 tablespoon chili flakes to the chickpeas.

Mix well and cook for 3-4 minutes until some water is absorbed but not too dry.

Transfer the mixture to a bowl and let it cool slightly.

Add tamarind water, 1 small finely chopped onion, 1 small finely chopped tomato, and 1 finely chopped cucumber to the bowl.

Mix everything well, ensuring the chickpeas are not too hot when adding the vegetables.

Optionally, add lemon juice for extra flavor, but the creator prefers tamarind for its unique taste.

Garnish with mint leaves before serving.

Serve the chaat in small bowls, optionally with lemon wedges and boiled potatoes if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens