Back to 4 servings 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed; or about 3 cups home-cooked 2 potatoes, boiled, peeled and cubed into small pieces 0.5 cup red onion, finely diced; soak in water and drain to mellow the bite 1 tomato, small, seeded and finely diced; add last 2 green chilies, finely minced; adjust to heat 0.5 cup cucumber, seeded and finely diced (optional) 0.5 cup cilantro, finely chopped, plus more for garnish 2 tbsp tamarind chutney, pourable; thin with a little water if thick 2 tbsp green chutney, pourable; thin with a little water if thick (optional) 2 tsp chaat masala, adjust to taste 1 tsp roasted cumin powder 0.5 tsp red chili powder, adjust to taste 0.25 tsp black salt (kala namak), or regular salt, to taste 1 tsp sugar, optional, to balance tang 0.25 cup sev, fine, for topping; add just before serving 2 tbsp pomegranate seeds, optional plain yogurt, thinned with a little water, to drizzle (optional)
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1 Step 1: Boil the chickpeas in plenty of water for about 25 to 30 minutes, or until tender but intact, if using dried chickpeas (soak them overnight first). Drain and let cool completely.2 Step 2: Simmer the potatoes in salted water until a knife slides in easily, about 15 minutes. Drain, cool, peel and cube small.3 Step 3: In a large bowl, combine the cooled chickpeas with the chaat masala, roasted cumin, red chili powder, black salt and sugar if using, and toss well.4 Step 4: Add the tamarind chutney and green chutney, and toss to coat evenly.5 Step 5: Add the potatoes, onion, green chilies and cucumber, and mix gently.6 Step 6: Taste and adjust the spices, tang and salt. Fold in the tomato and cilantro just before serving so they stay fresh.7 Step 7: Transfer to a serving bowl, top with sev, pomegranate seeds and extra cilantro, drizzle with thinned yogurt if using, and serve right away.getsaucepan.com/r/ede9b0b8-3942-547d-802b-c1d345ac8b9b
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