Lahori Chana Chaat with Tamarind & Mint

⏱ 20 min · Serves 4

A punchy, street-stall-style chickpea chaat: soft chana tossed with crunchy onion, tomato and cucumber, sharp tamarind, cooling mint yoghurt and a shower of crushed papri. Ready in 20 minutes and endlessly snackable.

Per serving: 345 kcal · 15.0g protein · 52.0g carbs · 8.5g fat

Ingredients

• 2 x 400g tins chickpeas, drained and rinsed
• 1 medium red onion, finely diced
• 2 tomatoes, deseeded and diced
• 1 small cucumber, diced
• 1 green chilli, finely chopped
• 1 medium potato, boiled, peeled and diced (optional but traditional)
• Small handful coriander, chopped
• 1 tsp chaat masala
• 1 tsp ground cumin, toasted
• 1/2 tsp red chilli powder
• 1/2 tsp black salt (kala namak)
• Juice of 1 lemon
• 3 tbsp tamarind chutney (or 1 tbsp tamarind paste + 1 tbsp sugar + 2 tbsp water, warmed)
• 150g thick natural yoghurt
• 2 tbsp mint leaves, finely chopped
• Pinch of salt for the yoghurt
• 1 handful papri or plain salted crisps/sev, lightly crushed

Method

1. Whisk the yoghurt with the chopped mint, a splash of water and a pinch of salt until pourable. Chill.
2. In a large bowl, combine the chickpeas, onion, tomato, cucumber, green chilli, boiled potato and most of the coriander.
3. Sprinkle over the chaat masala, toasted cumin, chilli powder and black salt. Add the lemon juice and toss well with your hands or a spoon.
4. Taste and adjust: it should be sharp, salty and a little hot. Add more lemon or chaat masala as needed.
5. Pile into bowls, drizzle generously with tamarind chutney and mint yoghurt.
6. Scatter over the crushed papri or sev and remaining coriander, and serve immediately while crunchy.