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Title: Chana Chaat
Categories: Appetizer, Snack, Indian, Pakistani
Yield: 4 Servings

8 oz Tamarind with seeds (226 g)
1/2 ts Salt
1 ts Cumin powder
2 ts Cayenne pepper
1 c Sugar
30 oz Chickpeas (2 cans)
5 oz Potato (150 g);
- boiled, peeled, diced
2 1/2 oz Red onion (75 g); diced
2 1/2 oz Roma tomato (75 g); diced
1 ts Salt
4 tb Tamarind chutney
4 tb Cilantro; diced
2 1/2 ts Chaat masala

Preparation time: 10 minutes
Cooking time: 5 minutes

A sweet, tangy, crunchy snack that is served at both food stalls and
Pakistani homes. It's a staple during Ramadan and Eid but really can
be enjoyed at any time of the year.

To prepare the chutney, place tamarind in a large heatproof bowl and
pour roughly 3 to 3-1/2 cups of hot water. Let the water come to room
temperature, and squeeze the tamarind pulp with your hands, removing
the seeds as you go along. Once you have removed all the seeds,
strain the tamarind juice.

Place the tamarind juice, salt, cumin powder, cayenne pepper and 1 cup
sugar in a saucepan. Bring to simmer, and let it cook for 45 minutes
to 1 hour until you get the desired consistency. Remove from heat and
place in airtight jar.

To get started on the chaat, drain canned chickpeas, and place in
large bowl. Add diced potato, onion, and tomato. Add salt, chaat
masala, and 4 tb tamarind chutney. Mix well. Add finely diced
cilantro and mix again. Dust with remaining chaat masala.

Recipe by Maryam Jillani

Recipe FROM: <https://www.pakistaneats.com/recipes/
chana-chaat-with-tamarind-chutney/>

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