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Cholay Chaat

Spicy zesty snack made with canned chickpeas potatoes and tomatoes

I have used the size of chickpea as a guide to determine the size of dice or chop for the produce.

Ingredients

1. Chickpeas 15oz cans: 2

2. Large Potato: 1 Preferably Russet variety.

3. Roma Tomatoes: 2

4. Red Onion: ½

5. Serrano: 2

6. Fresh Cilantro: ¼ Bunch

Chaat Masala Dressing

1. Tamarind Chutney: ¼ cup

2. Chaat Masala: 2 Tablespoon

3. Salt: ¼ teaspoon or to taste

Method

1. Open chickpea cans. Drain. Rinse and drain. Transfer to large Mixing bowl

2. Boil Potato. Let it cool to Room temperature. Peel and dice. Size of dice is slightly larger than chickpeas. Transfer to the mixing bowl. One day old boiled potato works best.

3. We have chosen Roma tomatoes because they are dense and less watery. Cut Tomatoes half vertically. Remove and discard water and seeds including seed gel. Dice tomatoes. Dice should be about same size as the chickpeas. Transfer to the mixing bowl.

4. I have chosen Red Onion because of eye appeal and they are milder. You can use any type of onion. Peel and dice. The size of dice should be small about half the size of chickpeas. Transfer to the mixing bowl.

5. Split the Serrano in half vertically. Remove seeds and white membrane to reduce heat, Chop. The size of chop should be small about half the size of chickpeas.

6. Pick Cilantro leaves discarding stems. Gather and chop the leaves fine about the thickness of two quarter coins

7. Make dressing. Combine ingredients in a small mixing bowl, Slightly whisk or use fork to mix well. Adjust spices to taste.

8. Pour dressing over the Cholay mix in the large mixing bowl. Toss around so al the ingredients are lightly coated in the dressing

9. Cover the bowl with plastic film wrap and put in the refrigerator for about two hours. This lets al the flavors to diffuse and blend together. Toss again before serving

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