Chana chaat

Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

By Alice Hart

Published 2018

  • About

The contrasting toppings of this spiced, Indian-style salad sing with crisp pomegranate seeds and luscious yoghurt. Texture is just as important as wonderful flavour and vibrant colour in this dish.


  • 1 small onion, halved and sliced
  • 2 cm (¾ in) piece fresh ginger, finely grated


Sauté the onion, ginger and chilli in the oil for 5 minutes until the onion is soft. Add the chickpeas and cook for a further 5 minutes until golden. Now add the chilli powder and garam masala and cook for 2 minutes more. Remove from the heat, season well and set aside to cool.

Mix the cucumber, tomatoes, lemon juice and the chopped coriander in a mixing bowl. Divide among four plates a