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spicy tangy chickpeas chaat is served on a plate

Spicy Tangy Chickpeas Chaat – Ready in 15 Minutes

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Prep Time 10 minutes
mixing and garnishing 5 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish, Snack
Cuisine: Indian, pakistani, south asian
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 2 cups pre-boiled chickpeas (pre-boiled or canned and drained)
  • 1 medium onion finely sliced
  • 1 cucumber diced
  • 1 tomato chopped
  • 1 boiled potato cubed
  • 2 green chilies finely chopped (optional for spice)
  • 2 tbsp fresh coriander leaves chopped
  • 2 tbsp green onion chopped
  • For the seasoning:
  • ¼ cup tamarind sauce homemade or store-bought
  • Juice of 1 big lemon
  • 1 tbsp Chaat Masala (South Asian Seasoning Mix) available in Asian grocery stores
  • Salt to taste

Method
 

  1. Using pre-boiled chickpeas and potatoes makes this recipe incredibly fast. In a large mixing bowl, simply add the boiled chickpeas and pre-boiled, cubed potatoes. Tip: Ensure the potatoes are cooled to room temperature so they maintain their shape when tossed.
  2. Mix in the onion, cucumber, tomatoes.
  3. In a separate bowl, whisk together the tamarind sauce, lemon juice, salt, and Chaat Masala. Pour this over the salad ensuring every ingredient is evenly coated with flavor.
    added all the ingredients to the chickpeas chaat
  4. Toss gently until the chickpeas are well-coated in the tangy dressing. Taste and add an extra squeeze of lemon or a pinch of salt if desired.
  5. Now transfer it to a serving platter .Garnish it with green chili ,green coriander and few slices of onion. Finish with a final pinch of chaat masala at the top for extra flavor..
  6. Optional Finish Touch: Serve with crispy papdi on the side or crushed over the top.
  7. Serve immediately for the freshest flavors!
    served spicy tangy chickpeas with papri on a plate

Notes

CHAAT MASALA: Chaat Masala adds a tangy, slightly spicy flavor often used to enhance salads, snacks, and street foods.

Tips

  • Adjust the tanginess by reducing lemon juice or adding more tamarind sauce as per your taste. 
  • Best enjoyed fresh.
  • If storing, keep in the fridge for up to 1 day, but add lemon juice just before serving to avoid sogginess
  • Prevent Sogginess: If you aren't serving it right away, keep the tamarind dressing separate and mix it in just before eating.
  • Texture Contrast: The secret to great chaat is the crunch. If you don't have papdi, you can use crushed pita chips or even fine sev (gram flour vermicelli).