Shallot Channa Chaat
This delicious Indian inspired salad manages to be both light and filling, with spiced chickpeas and potatoes, fresh pomegranate seeds and a zingy green chutney.
Serves: 4-6
Preparation Time: 10 minutes
Cooking Time: 25 minutes
You’ll need
For the chaat:
4 potatoes, peeled and chopped into small cubes
2 cans of chickpeas, drained and rinsed
2 tbsp olive oil
Salt and pepper, to taste
1 tsp garam masala
½ tsp red chilli powder
1 large tomato, diced
80g pomegranate seeds
4 echalion shallots, peeled, halved and thinly sliced
Juice of 1/2 lemon
100g plain yoghurt
Tamarind sauce, optional
Handful of coriander leaves
For the green chutney:
1 bunch of coriander
1 green chilli
Juice of 1/2 lemon
½ tsp of salt
½ inch piece of ginger
What to do
Preheat the oven to 180°C.
Boil the potatoes for 5 minutes.
Toss the chickpeas and cooked potatoes with 1 tbsp of the olive oil, seasoning, garam masala and chilli powder on a large tray. Cook in the oven for 15 minutes or until golden and crispy.
Meanwhile, blitz all of the green chutney ingredients in a blender to a smooth consistency.
Once the potatoes and chickpeas are cooked, toss them in a large bowl with the tomato, pomegranate seeds, shallot slices and lemon juice.
Finish with dollops of the yoghurt, green chutney, tamarind sauce (if using) and the coriander leaves.
Recipe courtesy of UK Shallot
Melina - Assistant Editor
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