Easy, healthy, extremely versatile Pakistani street style chickpea salad, the aloo channa chaat. One snack that is filling and you can never get bored off.
Put all ingredients of chickpea potato gravy in a pot and cook for 5-7 minutes on medium heat until potatoes are soft. Remove from heat and set aside.
Mix all the ingredient of yogurt sauce in the bowl. Set aside.
To assemble:
In the serving bowl layer warm chana and aloo gravy. Cover with 3-4 table spoon sweet yogurt and 1 table spoon imli chutney. Finish with onions, tomato, cilantro, lemon juice, and chilies (if using). Garnish with chaat masala, red chilli flakes and crunchy papri. Serve immediately.
Notes
Chickpea: Use good quality fresh dry chickpeas and not old once, if cooking from scratch. Old ones tend to stay hard after cooking. Substitue cooked chickpea with 2 chickpea cans or 1 cup dry chickpea, cooked, For softest chickpea, soak dry chickpea overnight with a pinch of baking soda. Once chickpea has puffed up, discard the water. Fill fresh water in the pot (enough water to cover chickpea completely and 1 inch above it). Boil chickpea with a small onion (cut in four parts) and salt until soft. You can also pressure cook. You should have a chick pea in a thick gravy with dissolved onions in the end.Tamarind Chutney2 tablespoon tamarind 4 tablespoon sugar¼ teaspoon salt¼ teaspoon cumin powder¼ teaspoon red chilli½ cup waterPut all ingredients in the saucepan and cook for 2 minutes until tamarind dissolves. Remove the seeds and strain the liquid to remove any particles. ( This is a quick tamarind chutney recipe but any sweet and thin imli chutney can be used.)