Chickpeas are the ‘chana’ element of this dish, flavoured with a spice mix known as ‘chaat masala’; the ‘puri’ are a puffed fried roti that brings it all together. I used to live on this in Nepal — one of those flavours I can always remember.
You can enjoy this dish hot or cold. To serve it warm, follow the recipe below; alternatively, serve it at room temperature, more as a salad.
Combine all the chaat masala ingredients in a bowl and set aside.
For the chana masala, heat the coconut oil in a heavy-based saucepan over medium heat. Add the onion and ginger and cook, stirring, for 3–5 minutes, until the onion is translucent.
Stir in the chilli and tomato and cook for a further 2 minutes. Add the drained chickpeas and
Place all the raita ingredients in a bowl and mix together. Check the seasoning and season again to taste.
To serve, stack three puri on each plate, or on banana leaves if you want to be authentic. Spoon a dollop of the chana masala on top. Add a spoonful of tamarind chutney and a teaspoon of raita. Sprinkle with an extra pinch of the chaat masala, garnish with coriander sprigs and serve.
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