North India

Chana chaat

Name: Chana chaat
Total time: 15 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 1/2 cups boiled chickpeas, boiled; 1 medium boiled and cubed potato; 1 small finely chopped onion; 1 chopped tomato; 1 finely chopped green chilli; 1 1/2 tbsp lemon juice; 1 tsp chaat masala; 1/2 tsp roasted cumin powder (ground cumin); 1/4 tsp red chilli powder (indian red chili powder); 1/4 tsp black salt; a handful chopped coriander leaves (cilantro); 1/4 cup arils pomegranate seeds; a handful of sev farsan

Chickpeas went to a street food party and came back tangy.

15 minTime

12 gProtein each

mediumSpice

Lick the plate3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

261kcalsame

12 gproteinsame

10 gfibresame

15minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chickpeas, boiled2½ cups, boiled

Potato1 medium, boiled and cubed

Onion1 small, finely chopped

Tomato1, chopped

Green chilli1, finely chopped

Lemon juice1½ tbsp

Chaat masala1 tsp

Cumin powder (ground cumin)½ tsp, roasted

Red chilli powder (indian red chili powder)¼ tsp

Black salt¼ tsp

Coriander leaves (cilantro)a handful, chopped

Pomegranate seeds¼ cup arils

Farsana handful of sev

Method

4 steps

1Drain the boiled chickpeas well. Warm them slightly if they are straight from the fridge.
2In a big bowl, toss the chickpeas with potato, onion, tomato and green chilli.
3Add lemon juice, chaat masala, roasted cumin, chilli powder and black salt. Toss well.
4Taste and adjust. Top with coriander, pomegranate and sev right before serving.

Serve it like this

Toss just before serving and bring it to the table cold, so it stays crisp.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

North India

Chana chaat

Chickpeas went to a street food party and came back tangy.

15 minTime

12 gProtein each

mediumSpice

Lick the plate3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

261kcalsame

12 gproteinsame

10 gfibresame

15minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chickpeas, boiled2½ cups, boiled

Potato1 medium, boiled and cubed

Onion1 small, finely chopped

Tomato1, chopped

Green chilli1, finely chopped

Lemon juice1½ tbsp

Chaat masala1 tsp

Cumin powder (ground cumin)½ tsp, roasted

Red chilli powder (indian red chili powder)¼ tsp

Black salt¼ tsp

Coriander leaves (cilantro)a handful, chopped

Pomegranate seeds¼ cup arils

Farsana handful of sev

Method

4 steps

1Drain the boiled chickpeas well. Warm them slightly if they are straight from the fridge.
2In a big bowl, toss the chickpeas with potato, onion, tomato and green chilli.
3Add lemon juice, chaat masala, roasted cumin, chilli powder and black salt. Toss well.
4Taste and adjust. Top with coriander, pomegranate and sev right before serving.

Serve it like this

Toss just before serving and bring it to the table cold, so it stays crisp.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chana chaat

Make it your way

Ingredients

Method

Chana chaat

Make it your way

Ingredients

Method

Make it a meal