Khatta Meetha Chana Chaat Sweet and Sour Chickpea ‘Salad’

Yield: Serves 4-6

Ingredients:

To Blend ‘Khatta Meetha Chatni’: 2 Cups Fresh Mint Leaves (Pudina Patta) – rough chopped 1 Cup Fresh Coriander Leaves (Dhania Patta) – rough chopped 1-3 Fresh Green Chiles (Hari Mirch) – seeded and rough chopped 2 Tbs Jaggery (Gur) – grated – can substitute granulated sugar if desired 1 tsp Cumin Seed (Jeera) ½ tsp Tamarind Concentrate (Imli) ½ tsp Chaat Masala Juice of 1 Lemon (Nimbu Ras)

Chana Chaat: ½ lb Yukon Gold Potatoes (Aloo) – peeled and cut into ½ inch ‘cubes’ 1 Tbs Ghee ½ tsp Cumin Seed (Jeera) 1 Can (15oz) Chickpeas (Chana Dal) – drained and rinsed 2 Roma Tomatoes (Tamatar) – chopped ¼ Cup Red Onion (Pyaz) - diced ¼ tsp Kosher Salt (Namak)

Optional Garnish: ¼ Cup Pomegranate Seeds (Anardana) 3-4 Tbs Indian Vermicelli (Sev) – broken into small pieces Additional Fresh Coriander Leaves (Dhania Patta) – chopped

Preparation:

1) Place the cubed potato in a small pot and cover with water – Place over medium-high heat and bring to a boil – Allow to cook until fork tender (apx 8-12 minutes) – Drain and allow to cool 2) Place all the ‘to blend’ ingredients in the work bowl of a blender or small food processor and blend into a smooth paste (add as little water as necessary to achieve consistency) – This is your Khatta Meetha Chatni which can be used for more than this dish – Set aside until needed 3) Heat the ghee in a medium/large skillet over medium heat until shimmering – Once ghee is hot, add the cumin seed and allow to cook until they ‘crackle’ (apx 45 seconds) 4) Add the cooked potato, chickpeas, tomato, and onion – Sauté for 3 minutes 5) Remove from heat and allow to cool to room temperature – Transfer to a medium/large bowl and add 5 Tbs of your Khatta Meetha Chatni (from Step 2) – Thoroughly combine 6) Cover and place in the refrigerator for a minimum of 1 hour 7) When ready to serve, adjust flavor with additional Khatta Meetha Chatni, lemon juice, and chaat masala – Give it a good stir, garnish as desired, and serve chilled or at room temperature as a snack, a ‘salad’, or as a side dish

Taz Doolittle www.TazCooks.com