Crispy chapati kachumber salad

Name: Crispy chapati kachumber salad
Prep time: 20 min
Total time: 20 min
Yield: Serves 4–6
Cuisine: Pakistani
Ingredients: 1 chapati bread, toasted and broken into small 2.5cm/1-inch pieces; 2 large tomatoes, deseeded and finely chopped; salt, to taste; 1 large red onion, finely chopped; 1 tsp dry-roasted cumin seeds, roughly ground; 1–2 thin green chillies, deseeded and finely chopped; ½ tsp chaat masala; 1 cucumber, deseeded and finely chopped; juice of 1 lemon, plus wedges, to garnish; 2 tbsp fresh pomegranate seeds

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
20 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

This popular South Asian salad is made from uniformly diced pieces of fresh vegetables, lots of lemon and dry-roasted cumin. It’s a great accompaniment to barbecue dishes and biryanis. Inspired by Italian panzanella, I’ve added crispy leftover chapati (or use paratha) for texture.

Ingredients

2 large tomatoes, deseeded and finely chopped
1 large red onion, finely chopped
1 cucumber, deseeded and finely chopped

Asia
Pakistan
Summer
Vegan
Leftovers

Method

Combine the first five ingredients with the lemon juice, cumin, salt and chaat masala. Chill until serving. Add the broken chapati pieces before serving and stir well. Garnish with lemon wedges.