The salt is optional – as I say, chaat masala tends to be salty, so season to taste at the very end!
- 1 can chickpeas
- 1 tsp chaat masala
- 1 small chopped onion
- 1 tablespoon tamarind paste
- ½ cup water
- ½ tsp chilli powder
- ½ tsp salt
- 1 small potato, boiled and cut into 1cm cubes
- chopped coriander leaves for garnishing
- 1 tbsp vegetable oil
Easy-peasy stuff. Open the can of chickpeas and drain. Heat a non-stick pan or pot and add the oil. When heated, add the chopped onions and cook until slightly caramelized. Then add the chaat masala and chilli powder. Stir for about a minute until the spices get slightly cooked and then add the drained chickpeas. Stir to coat and cook for another minute. Now add the tamarind paste and enough water to make a slightly gravy texture. As you’re adding the potato, add a little more water. Cook for about a minute more and taste, adding the salt if required. Take the pot off the stove and stir in the coriander leaves and squeeze a lemon in if you like a tangy twist. Serve with cucumber sticks.
Fat Expat Guest Contributor Mars is a Dubai-based blogger and foodie.