Masala Chana Chaat Salad
Servings - 2 - 3
INGREDIENTS
Chickpeas - 200 grams
Water - 1500 milliliters, divided
Salt - 1 teaspoon
Peanuts - 65 grams
Mangoes - 250 grams
Mint - 1 tablespoon
Ginger - 1 teaspoon
Green chili - 2 teaspoons
Lemon juice - 35 milliliters
Boiled potatoes - 380 grams
Pomegranate - 170 grams
Onions - 100 grams
Green chili - 1 1/2 teaspoons
Garam masala - 1/2 teaspoon
Sea salt - 1/2 teaspoon
Coriander - 2 tablespoons
Curd - for topping
Prepared mango sauce - for topping
PREPARATION
1. In a bowl, add 200 grams chickpeas, 500 milliliters water and soak for 6 - 8 hours.
2. Take a pressure cooker, add 1 litre water, soaked chickpeas, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 5 - 6 whistles.
4. Open the lid and drain the chickpeas. Keep aside.
5. Take a pan, add 65 peanuts and dry roast until it turns golden brown in color.
6. Remove it from heat.
7. Remove the skin of peanuts.
8. In a blender, add 250 grams mangoes, 1 tablespoon mint, 1 teaspoon ginger, 2 teaspoons green chili, 35 milliliters lemon juice and blend it into a smooth puree.
9. In a mixing bowl, add the soaked chickpeas, 380 grams boiled potatoes, 170 grams pomegranate, roasted peanuts, 100 grams onions, 1 1/2 teaspoons green chili, 1/2 teaspoon garam masala, 1/2 teaspoon sea salt, 2 tablespoons coriander and mix all the ingredients well.
10. Garnish with curd and prepared mango sauce.
11. Serve.
Green Mango Chaat Salad
Servings - 2 - 3
INGREDIENTS
Peanuts - 120 grams
Corn flakes - 100 grams
Garam masala - 1/2 teaspoon
Onion powder - 1/2 teaspoon
Sea salt - 1/4 teaspoon
Olive oil - 15 milliliters
Coriander - 10 grams
Garlic clove - 1
Chilli flakes - 1 teaspoon
Curry powder - 1/4 teaspoon
Sea salt - 1/4 teaspoon
Honey - 1 tablespoon
Lemon juice - 30 milliliters
Olive oil - 30 milliliters
Green mangoes - 200 grams
Onions - 70 grams
Raisins - 50 grams
Coriander - 2 tablespoons
PREPARATION
1. Take a pan, add 120 peanuts and dry roast until it turns golden brown in color.
2. Remove it from heat.
3. Remove the skin of peanuts.
4. In a mixing bowl, add 100 grams corn flakes, 1/2 teaspoon garam masala, 1/2 teaspoon onion powder, 1/4 teaspoon sea salt, 15 milliliters olive oil and mix it well.
5. Transfer this into a baking tray and spread it evenly.
6. Preheat the oven to 350°F/180°C. Bake for 8 - 10 minutes.
7. In a blender, add 10 grams coriander, 1 garlic clove, 1 teaspoon chilli flakes, 1/4 teaspoon curry powder, 1/4 teaspoon sea salt, 1 tablespoon honey, 30 milliliters lemon juice, 30 milliliters olive oil and blend it into a smooth paste.
8. In a mixing bowl, add 200 grams green mangoes, baked corn flakes, 70 grams onions, roasted peanuts, 50 grams raisins, 2 tablespoons coriander, blended paste and mix all the ingredients well.
9. Serve.
