Dahi Chana Chaat
A simple chickpea salad is topped with yogurt and spicy chutney to make this dahi chana chaat recipe, perfect for your Ramzan get-togethers.
Ingredients
- 1 cup chickpeas boiled or canned
- ½ cup potatoes boiled and chopped
- 1 onion chopped
- 2 green chillies chopped
- ½ cup yogurt
- 1 tablespoon sugar
- 1 tablespoon green chutney
- 1 tablespoon tamarind chutney
- 1 teaspoon chaat masala
- 1 tablespoon pomegranate arils
- 1 teaspoon cilantro
Instructions
- In a small bowl, combine sugar and yogurt and whisk well.
- In another large bowl, add the chickpeas, potatoes, chopped onions and green chillies.
- Add the sweetened yogurt and drizzle the chutneys.
- Top with pomegranate, cilantro and chaat masala.
Notes
Depending on your personal preference, you can use plain yogurt or Greek yogurt to make the yogurt sauce.
Make sure you get the consistency of the yogurt sauce right. It shouldn’t be too thick or too thin. To loosen it up, you can add a dash of water.
Soaking dry chickpeas overnight in some warm water can soften them up, and can quicken the cooking time.
If you have any leftovers, you can store them for up to a day in the refrigerator.
Since this chaat has yogurt, it can start to get sour with time, which is why I would recommend finishing it up quickly.
Nutrition
Calories: 303kcalCarbohydrates: 58gProtein: 13gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 341mgPotassium: 764mgFiber: 11gSugar: 23gVitamin A: 234IUVitamin C: 24mgCalcium: 188mgIron: 3mg
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