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

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

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.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Crispy chapati kachumber salad

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of