Chana Chaat

Why it works for Iftar

• Chickpeas bring protein and fibre, so it fills without frying.
• It is served cold and sharp, which is genuinely welcome after a long fast when everything else on the table is hot and rich.
• It can be mixed an hour ahead, so it is off the list before Maghrib.

Ingredients

• 2 x 400 g tinned chickpeasdrained and rinsed
• 1 red onionabout 120 g, finely chopped
• 2 tomatoesabout 200 g, deseeded and diced
• 1 cucumberabout 200 g, diced
• 1 potatoabout 150 g, boiled and diced — optional
• 2 green chilliesfinely chopped
• 4 tbsp fresh corianderchopped
• 3 tbsp lemon juiceabout 1 lemon
• 1 tsp chaat masala
• 1/2 tsp ground cumintoasted if you have a minute
• 1/2 tsp saltadjust at the end
• 1/4 tsp red chilli powder
• 3 tbsp tamarind chutneyoptional
• 30 g sev or crushed paprito finish, optional

Method

1. 1Chop everything10 min

   Finely chop the onion, chillies and coriander. Dice the tomatoes and cucumber. Deseed the tomatoes or the chaat turns watery within the hour.

2. 2Combine3 min

   In a large bowl, mix the drained chickpeas with the chopped vegetables and the boiled potato if using.

3. 3Dress2 min

   Add 3 tbsp lemon juice, 1 tsp chaat masala, 1/2 tsp cumin, 1/2 tsp salt and 1/4 tsp chilli powder. Toss well and taste — chaat should be noticeably sharp and salty.

4. 4Finish at the table

   Drizzle over the tamarind chutney and scatter the sev just before serving, so it stays crunchy.

Storing and reheating

Best within 3 hours. Undressed chopped vegetables keep overnight in the fridge.

Substitutions

• No chaat masala: 1/2 tsp extra cumin plus a pinch of black salt.
• Add diced apple or pomegranate seeds for sweetness and crunch.

Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.