Ever since I first tried chaat masala seasoning, I have been addicted. I love the fruity spicy mix and I love sprinkling a little on roasted vegetables. It also works well on chopped fresh fruit! This a super easy recipe and a great way to use any tin of chickpeas you might have lying in the cupboard. I served my chaat with a little coconut yoghurt, a sprinkling of sev (a crunchy Indian snack you can find in any good Indian market) and a homemade coriander and mint chutney.
1 x 400 g can of chickpeas
2 tsp vegetable oil
3 tsp chaat masala
1/2 a red onion, finely chopped
1/2 cucumber chopped into small cubes
2 tomatoes, deseeded and cut into small cubes
a good handful of coriander, roughly chopped
3 tbsp crispy onions
3 tbsp sev
coconut yoghurt to serve
For the chutney
a good handful of mint and coriander leaves
1 small green chilli, roughly chopped
1/2 clove of garlic, roughly chopped
2 cm piece of ginger, roughly chopped
juice of a large lime
a splash of water
Rinse the chickpeas and pat dry with some kitchen paper.
Heat the oil in a frying pan and add the chickpeas, stirring until they begin to crisp and brown a little. Add the chaat masala, season and fry for a couple more minutes, before tipping into a bowl and allowing to cool a little.
Meanwhile make the chutney. Add all the ingredients to a blender and whizz up until smooth. Add a little extra water if too thick.
Next add the chopped, onion, tomato, cucumber and chopped coriander to the chickpeas and lightly mix.
Tip onto a serving dish and top with the crispy onions, sev, a little coconut yoghurt and the chutney.