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Chatpata Chana Chaat


Tamarind Water:
1 block Supreme Tamarind, broken up into small pieces
1lt water
1 ¼ cup sugar
Salt to taste
½ tsp Supreme Chilli Powder
½ tsp Supreme Cumin Powder

¼ cup oil
1 tbsp Supreme Mustard Seeds
¼ cup Supreme Curry Leaves
½ tsp Supreme Garlic and Ginger Paste
2 tsp green chillies, minced
½ tsp Supreme Turmeric Powder
1 tsp Supreme Cumin Powder
1 tsp Supreme Coriander Powder
½ tsp Supreme Chilli Powder

Other Ingredients:
2 large red potatoes, peeled, cut into small cubes, boiled in salted water, and drained. (Reserve the water)
3 tins of Supreme Kala Chana
1 tin Supreme Chickpeas
1 cup Tamarind water (recipe above)
¼ ketchup
½ cup instant Mash potatoes
1 cup of reserved water from the mash potatoes.

Indian onions or red onion, finely chopped
Chopped fresh coriander
Samosa sheets or pita bread deep fried till crisp


Tamarind Water:
Add tamarind pieces, water and sugar into a large pot, place over high heat and continue to stir until the sugar has dissolved. Bring the water to a boil then reduce heat to medium and simmer for 30 minutes. Stir in salt, chilli powder and cumin powder then remove from heat and cool. Once cooled strain through a fine mesh sieve (use a spoon and scrape the sieve to extract as much pulp as you). Store in a jar and set aside. In a large mixing bowl add boiled potatoes, kala chana, chickpeas, tamarind water, ketchup, instant mash and reserved water (from boiling the potatoes).

Place a frying pan over medium-high heat. Add mustard seed and curry leaves and cook until they start to splutter. Working quickly add cumin powder, coriander powder, chilli powder, turmeric powder, minced green chillies,garlic and ginger paste, and cook for 1 minute. Then add hot tadka to the mixing bowl, check for seasoning and mix everything together.

With chopped onions, chopped coriander and crushed fried samosa sheets or pita bread. Serve at room temperature or chilled.

Note: store remaining tamarind water in the refrigerator or freezer for later use.