Chatpata Chickpea Chaat

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The heat is on, and we are talking only about the Sun, politics and IPL and as the world battles between what is fake and real in the messages that flood our whatsapp and I fail miserably in trying to figure out what the emojis that I have just shared mean, I thought it wise to get away from all madness and venture into the favourite domain that satisfies the foodie instinct as well as can turn a deaf ear and blind eye to the mayhem around!

I get a giddy up glee like a cowboy with a hat on, as I lazzo onto a new chaat dish that has its fair share of borrowing from cousins and yet create a magic in striking a deal with someone who has his or her hunger pangs on.

Let me roll out the red carpet to the world of chatpata chickpea chaat, a tangy and sweet dish that can be a tasty filler, a healthy option and one that can be done in a jiffy. Chickpea is a rich source of proteins, vitamins, minerals and fibre and can offer a variety of health benefits such as improving digestion, aiding weight management and reducing the risk of several diseases.

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Ingredients Required – serves 4

Chickpea – 2 cups

Finely chopped vegetables: cucumber ½ cup, tomato ½ cup, onion ½ cup

Chaat masala – 2 to 3 pinches

Dry mango powder – 2 to 3 pinches

Sev puri (the Indian snack made of chickpea flour) – 2 cups

Sweet chutney

– ¼ cup

Green chutney – ¼ cup

Pani like in Pani puri – ¼ cup

Salt to taste

Coriander leaves for garnish

Method:

Cook the chickpea nicely in a cooker

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Make the sweet, green chutneys and the pani

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Chop finely all the vegetables

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Add all the chopped vegetables, chutneys, salt to the cooked channa or chickpea

 

Add generously the sev puri and mix thoroughly

Sprinkle Chaat masala and dry mango powder to the mix

 

Garnish with finely cut coriander leaves

The chatpata chickpea chaat is ready

How to make Sweet chutney

Small lemon sized tamarind

Dates syrup – ¼ cup

Jaggery – 3 tbsp

Pepper powder – 1 pinch

Chilli powder – 1 pinch

Black salt – 1 pinch

Extract tamarind juice, add all the ingredients, cook on flame till jiggery dissolves and make a thick syrup and allow it to cool

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How to make green chutney:

A bunch of coriander and mint leaves

Cumin seeds – small pinch

Dry mango powder – a pinch

Salt

Grind all together and make a semi solid paste

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How to make paani:

Take some green chutney, add 2 cups of water, some tamarind juice extract, add salt to taste and bring it to boil and set aside.

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For those who prefer to have the chaat dry can avoid the paani and only add the spicy green chutney and the sweet date chutney.

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