Chaat is a savory snack rooted in Uttar Pradesh originally but over the years it has become increasingly popular all across India. I knew a shop in Pune famous for the chaats it served, the variety was unbeatable and never had I tasted chaat elsewhere so finger-licking good. That shop was also one of the reasons I felt sad for while shifting from Pune to the city of joy.
Chaat is a good item to snack upon for people working upon their weight. You may skimp on potato if you feel it to be unnecessary. Few people add dollops of yogurt to this chaat, but I assume it tastes equally nice without yogurt.
Ingredients: Cooking time: 15 minutes
ü 1 1/2 cups of chana or chickpeas (soaked overnight)
ü 1 small size potato (parboiled and chopped)
ü 200 gm paneer (chopped into cubes)
ü 1 medium size red onion (chopped)
ü 1 inch long ginger (finely chopped)
ü 3-4 garlic cloves (finely chopped)
ü 1 capsicum or green bell pepper (finely chopped)
ü 1 tomato (chopped)
ü 1/4 cup bean sprouts
ü 3-4 green chillies (minced)
ü 1 tsp black pepper
ü 1/2 tsp paprika or dry red chilli powder (optional)
ü 1 tsp garam masala powder
ü Salt to taste
ü 1 tsp chat masala
ü 1/2 tsp amchur or dry mango powder
ü 2 tbsp sweet tamarind chutney (easily available in Indian grocery stores)
ü 2 tbsp green chutney (easily available in Indian grocery stores)
ü Coriander leaves (chopped) for garnishing
ü Lemon juice, taste wise
ü 2 tbsp white oil
1) Cook the chickpeas in pressure cooker covered in 1 glass of water till 7-8 whistles. Bring the pressure cooker down to room temperature before opening the lid. Drain the water.
2) Heat oil in a wok. Add ginger-garlic, shallow fry. When ginger and garlic change color to one shade darker, add onion and fry till onion turns translucent in color.
3) Add capsicum, tomato, green chillies and shallow fry. Add paneer and potato. Continue frying, stirring occasionally for 5 minutes.
4) Add garam masala powder, black pepper, dry red chilli powder, amchur powder and salt. Toss the chickpeas in and add chat masala. Add bean sprouts, sweet tamarind chutney and green chutney. Stir in well to mix.
5) Squeeze lemon juice and serve hot garnished with coriander leaves.