Kashmiri Chaat

Ingredients

• Chickpeas - 1 cup
• Onion - 1 whole
• Tomato - 1 whole
• Green chili - 1 whole
• Kashmiri chili powder - 1 tsp
• Garam masala - 1/2 tsp
• Chaat masala - 1 tsp
• Tamarind paste - 1 tbsp
• Ketchup - 1 tbsp
• Salt - 1 tsp
• Coriander leaves - 1 tbsp
• Water - 1/4 cup
• Turmeric powder

Instructions

1. 1Finely chop the onion and green chili, and deseed then dice the tomato so everything is ready to toss together.
2. 2Boil the chickpeas with a little salt and turmeric powder until they are tender and cooked through; drain and set aside so they cool slightly and absorb the flavors.
3. 3Soak a gooseberry-sized piece of tamarind in 1/4 cup of hot water for 30 minutes, then squeeze out the pulp and discard the solids and seeds.
4. 4In a large bowl, combine the cooked chickpeas with the chopped onion, diced tomato and green chili, then add 1 tsp Kashmiri chili powder, 1/2 tsp garam masala, 1 tsp chaat masala, 1 tbsp tamarind paste, 1 tbsp ketchup and 1 tsp salt.
5. 5Pour in the squeezed tamarind pulp and toss everything gently until the spices coat the chickpeas and the mix looks glossy and well combined.
6. 6Stir in 1 tbsp coriander leaves, taste and adjust seasoning if needed, then serve immediately so the textures stay lively. Optional: serve with sev or a lemon wedge for a little crunch and extra brightness.