1.5 to 2 cups cooked garbanzo beans / Kabuli chana
1 potato / aloo
1 tomato (optional)
1 onion (preferably red onion.)
Salt to taste
1/4 tsp chaat masala
Black salt to taste (optional)
1 tsp lemon juice
Green chutney to taste
Sweet chutney to taste
4 to 6 crushed papdi / poories
2 to 3 tbsp. minced cilantro to garnish
Fine sev to garnish
1. Soak chana / garbanzo beans overnight and boil until tender. Drain and keep it aside. (Indians usually cook the beans in a pressure cooker to quicken the process.) Drain and rinse the beans thoroughly if using canned beans.
2. I peel the potato, cut into small cubes and cook it in the microwave adding a little water. It takes around 5 - 7 minutes to cook potato in the microwave depending upon it's strength. One can cook the potato in a pressure cooker or in a sauce pan on stove top too. Just cook until fork tender.
3. Finely chop onion. Usually red onion is used for chaats as that is the commonly available onion variety in India. However white onion can be used if you don't have red ones handy.
4. Finely chop tomato and keep it aside. Mince cilantro finely.
5. If you are preparing chutneys, papdi/pooris and sev at home then keep them ready before assembling the chaat. Store-bought sev, papdi / pooris and chutneys can be lifesavers during time crunches. I used the store bought sev, sweet chutney and ready to fry pooris for this recipe. I haven't posted the green chutney recipe yet. I grind cilantro leaves, mint leaves, green chillies, salt and lemon juice.
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Assembling the Chaat:
* Combine garbanzo beans, potato, onion, tomato, salt, chaat masala, black salt if using and lemon juice in a mixing bowl.
* Add green chutney and sweet chutney as per taste and mix gently.
* Divide the mixture in individual serving bowls.
* Garnish each bowl with crushed papdis / pooris, minced cilantro and sev. Add some more sweet chutney and green chutney if desired.
* This can be served as a starter at parties, an evening snack or as dinner.
This goes to BM #48, under "Chaats" theme. Check here to see what my fellow marathoners are cooking during Blogging Marath on #48.