Name: Puri chana chaat masala (Spiced chickpeas with puffed roti)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Serves 4
Cuisine: Nepalese
Ingredients: ½ teaspoon sea salt; 1 small red onion, very finely diced; 1 Indian green chilli, chopped; 1 onion, finely diced; 2 teaspoons ground coriander; 1 teaspoon cumin seeds, dry-roasted and ground; a thumb-sized knob of fresh ginger, peeled and cut into thin strips; ½ teaspoon black salt, or plain salt; coriander (cilantro) sprigs, to garnish; 2½ tablespoons virgin coconut oil; 1 ripe but firm tomato, diced; ½ teaspoon diced green chilli; Tamarind chutney, to serve; 2 Lebanese (short) cucumbers, halved, seeded and very finely chopped; 1 teaspoon amchur (dried mango powder); 500 g (1 lb 2 oz) plain yoghurt; 400 g (14 oz) tin chickpeas (see tip), rinsed and drained; juice of 1 lemon; ½ teaspoon chilli powder; ½ teaspoon Chaat masala; 12 Puri, prepared and deep-fried according to the recipe; ½ teaspoon cumin seeds, dry-roasted and ground; ½ teaspoon ground turmeric

Preparation info

Serves
4

Difficulty
Medium
Ready in
35 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

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.

Ingredients

Method

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Ingredients

Method

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