Chana Chaat

Chana ingredients

• 1 Can of Cedar chickpeas 540ml
• 4 tbsp of tamarind Chutney
• 1 cup plain yogurt
• 1 tbsp sugar
• 1 large potato 
• 1 small-medium red onion (I had a SUPER large one so I used 1/4th) 
• 1 medium tomato diced
• Handful of cilantro

Tamarind Chutney Ingredients:

• Divya Seedless Tamarind Block
• 1 tbsp Divya Shakkar crushed (or brown Sugar)
• 1 tsp Divya chili flakes
• 1 tsp Divya cumin powder
• 1/2 tsp Divya Pink Himalyan salt or to taste

Tamarind Chutney Directions:

In a pot bring to a simmer 2 cups of water and 1 tamarind block

Using a spoon/spatula break down the tamarind block

Once pieces have separated, cool

Strain the tamarind to ensure that there is no seeds or pits. It should be a thin liquid. If necessary, add increments of 1 tsp of water to obtain your desired texture.

Transfer Tamarind liquid back to the pot, on medium heat add:

• 1 tbsp  Divya Shakkar or sugar 
• 1 tsp chilli flakes
• 1 tsp cumin powder
• 1/2 tsp Pink Salt to taste

Remove from heat once sugar has dissolved 

Chana Chaat Directions:

Peel, chop, and boil 1 potato to bite size cubes until cooked through

In a bowl add:

• 1 cup yogurt
• 1 tbsp sugar

Whisk until thoroughly mixed and yogurt is smooth. Can add 1 tbsp of water to smooth it out.

Then add:

• 4 tbsp of tamarind chutney 
• 1 can of cedar chickpea 540ml
• Cooked potatoes
• 1 red onion (thinly sliced)
• 1 tomato diced 
• handful of cilantro leaves (Finely chopped)

Mix everything together

Top with:

• Additional tamarind chutney
• Cilantro leaves
• Sprinkle of national chaat masala mix