Pakistani Chana Chaat with Tamarind & Yogurt

Name: Pakistani Chana Chaat with Tamarind & Yogurt
Total time: 25 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 3 cans (15.5 oz) chickpeas, rinsed; 1 lb baby or Yukon gold potatoes; 1 small red or yellow onion, finely chopped; 2 Roma tomatoes, diced; ½ cucumber, diced; ½ bunch cilantro, chopped; a handful of mint leaves, chopped; 1 green chili, finely chopped; 1 cup plain yogurt; 1 tbsp tamarind paste; 1 lemon; 2 tbsp sugar; 1½ tsp chaat masala; 1 tsp ground cumin; ½ tsp ground coriander; ½ tsp red chili flakes; ¼ tsp ground ginger; 1 tsp salt

LunchPakistani25 minServes 4435 kcal23 g protein

A tangy, crunchy chickpea and potato salad tossed with onion, tomato, mint and chaat spices, then drizzled with sweet-sour tamarind sauce and cool whipped yogurt. The iftar favorite, built into a full lunch.

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Ingredients

3 cans (15.5 oz) chickpeas, rinsed
1 lb baby or Yukon gold potatoes
1 small red or yellow onion, finely chopped
2 Roma tomatoes, diced
½ cucumber, diced
½ bunch cilantro, chopped
a handful of mint leaves, chopped
1 green chili, finely chopped
1 cup plain yogurt
1 tbsp tamarind paste
1 lemon

From your pantry: 2 tbsp sugar, 1½ tsp chaat masala, 1 tsp ground cumin, ½ tsp ground coriander, ½ tsp red chili flakes, ¼ tsp ground ginger, 1 tsp salt.

Instructions

Cover the potatoes with salted water, bring to a boil and cook until tender when pierced, 12 to 15 minutes. Drain, cool a few minutes and cut into bite-size cubes.
Make the tamarind sauce: stir the tamarind paste, 1½ tbsp of the sugar, the ground ginger, a pinch of salt and 3 tbsp hot water together until smooth.
In a big bowl toss the chickpeas, potatoes, onion, tomatoes, cucumber, chili, most of the cilantro and mint, the cumin, coriander, chili flakes, 1 tsp chaat masala, juice of the lemon and ½ tsp salt.
Whisk the yogurt with the remaining sugar, a pinch of salt and 2 tbsp water until smooth and pourable.
Spoon the chaat into bowls, drizzle with yogurt and tamarind sauce, and finish with the remaining herbs and a sprinkle of chaat masala. Serve right away.

Tip: For the authentic crunch, top with sev (crispy chickpea-flour noodles) or crushed papri from a South Asian grocery. Kala namak (black salt) adds the signature eggy, sulfurous tang.