Day 1 - Chana Chaat (Beans & Legumes)

Jan 1 2014 - Chana Chaat

I seem to start off the Year with Garbanzo's rather than the traditional Black eyed Peas.. Aah well, different is good, interesting, novel, and I like to keep it that way! This is my take on the traditional chaat that you find in many an Indian restaurant. Its a quick hack straight out of a can, no cooking needed, unless you wish to do so.

Chana Chaat (makes ~ 3 servings, ~ 1/2 hr prep time)

You need:

• 1 can chickpeas drained and rinsed well.
• 2 Red potatoes, sliced into 1/4 inch coins
• 1/2 cup finely chopped shallots
• 1/2 cup diced hothouse cucumber
• 1 green birds eye chili finely minced
• 2 tablespoons tamarind date chutney*
• 1 teaspoon Mint/Cilantro Chutney**
• Salt & cracked pepper to taste
• juice of 1/2 a lime
• 2 oz yogurt, whipped smooth
• Cilantro & Mint for garnish
• 4 tablespoons oil for Pan frying

In a skillet heat the oil until it shimmers. Place the potato slices into the oil and fry each side until golden brown. Allow to cool and then dice into cubes. ]

Combine the chickpeas, potatoes shallots, cucumber and the chile in a large mixing bowl.

Add the tamarind/date chutney, Mint Cilantro Chutney salt & pepper, adjusting as per taste.Add the lime juice, toss and finally drizzle with the whipped yogurt. Portion out into bowls & serve chilled or at room temperature.

*: Tamarind date chutney:  http://www.panfusine.com/2013/02/chestnut-chaat-literally-finger-licking.html

**: Cilantro mint chutney:  http://food52.com/recipes/12414-basic-cilantro-mint-chutney