Chole chaat (Indian chickpea salad)
A bursting with flavours Indian chickpeas salad tossed with some boiled potatoes in sweet, spicy and tangy chutneys and topped off with some pom pearls and sev
Equipment
- Mixing bowl
Ingredients
- 1 cup boiled/canned chickpeas drained
- ¼ cup boiled and peeled potatoes roughly chopped
- ½ cup cucumbers finely chopped
- ¼ cup tomatoes finely chopped
- ¼ cup onions finely chopped
- ¼ cup coriander leaves finely chopped
- 2 fresh chilis finely chopped
- 2 tbsp raw mangoes* finely chopped
- ¼ cup pomegranate pearls
- 2 tbsp tamarind & dates chutney
- 2 tbsp mint coriander chutney
- 1 tbsp lemon juice
- 2 tsp pink salt or to taste
- 2 tsp chaat masala
- 2-3 tbsp sev
Instructions
- You can find the recipes of both the chutneys in the recipe box here
- In a mixing bowl add all your ingredients and toss everything well. Make sure the chickpeas are coated well with the chutneys
- Give your salad a taste and adjust, if needed
- Transfer to a serving dish and top up you delicious chole chaat (Indian chickpea salad) with some more pom pearls, coriander and sev. Enjoy!
Notes
- *This is an optional and also a seasonal ingredient. If you like the tangy taste of raw mangoes, like I do, you could add some when in season
- Sev is an Indian savoury snack made of fried gram flour ribbons. If you do not have these you can replace it with roasted peanuts
- You can also add finely chopped carrots, beets, radishes etc to this chaat
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon