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Chickpea and potato chaat

with tomato and cucumber kachumber and tamarind drizzle

Ready in around 20 mins

RECIPE FACT:
There are many regional variations of aloo (potato) chaat, a popular street food dish that originates from the Indian subcontinent.
Nutritional Info:
  • Energy: 2439kj (582Kcal)
  • Protein: 20g
  • Carbohydrate: 66g
  • Fat: 28g
  • Contains: Milk, Peanuts
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO PREPARE THE KACHUMBER:

    Using quarter of the cucumber, cut into 1 cm cubes and place in a bowl. Cut the tomato into 1 cm cubes and place in the bowl. Drizzle with olive oil and season with salt and pepper. Place the chickpeas into a sieve, rinse under cool running water and drain well.

  • 2. TO COOK THE CHICKPEA AND POTATO CHAAT:

    Remove the curry leaves from their stalks. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the steamed potatoes and cook for 7-8 mins. Add the chickpeas, the chaat spice blend and curry leaves and cook for 1-2 mins. Remove from the heat, fold through the baby spinach until just combined.

  • TO SERVE:

    Place a spoonful of coriander chutney into each bowl and top with chickpea and potato chaat. Drizzle with tamarind drizzle. Spoon on kachumber and sprinkle over the bhuja mix. Mix altogether to eat and serve the extra chutney on the side.

Ingredients In your box:
  • 1 pack of chickpeas
  • 1 bag of steamed potatoes
  • 1 pot of coriander chutney
  • 1 pot of tamarind drizzle
  • 1 sachet of chaat spice blend
  • 1 sachet of bhuja mix
  • 1 tomato
  • 1 cucumber
  • 1 bag of baby spinach
  • 1 bag of curry leaves

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