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
• Turmeric powder

Instructions

1. 1Rinse the chickpeas and boil them with a little salt and turmeric powder until tender, then drain and set aside to cool slightly so they hold their shape in the salad.
2. 2If you have a block of tamarind, soak a gooseberry-sized piece of tamarind in 1/4 cup of hot water for 30 minutes; squeeze out the pulp and discard the solids and seeds to make a tangy tamarind liquid.
3. 3If you used tamarind paste instead of a block, skip the soaking and use the amount listed in the ingredients.
4. 4While the chickpeas cool, finely chop the onion, deseed and dice the tomato, and finely chop the green chili so everything is ready to toss together.
5. 5In a large bowl combine the boiled chickpeas, chopped onion, diced tomato and green chili with 1 tbsp ketchup, 1 tsp Kashmiri chili powder, 1/2 tsp garam masala, 1 tsp chaat masala, the prepared tamarind pulp or the tamarind paste from the ingredients, and 1 tsp salt; toss gently until everything is evenly coated and the flavors come together.
6. 6Stir in 1 tbsp coriander leaves, taste and adjust seasoning if needed, then serve the chaat immediately while it is fresh and vibrant. Optional: garnish with sev or a squeeze of lemon for extra crunch and brightness.