Chana Chaat (Tangy Chickpea Street Salad)

Method

1. 1

   Drain and rinse the chickpeas, then cube the boiled potato and finely dice the red onion and tomato.

2. 2

   Loosen the tamarind paste with a splash of water and a pinch of sugar until it pours like a thin dressing.

3. 3

   In a large bowl, toss the chickpeas, potato, onion and tomato together.

4. 4

   Pour over the tamarind dressing, lemon juice, toasted cumin and chili powder; toss well to coat everything evenly.

5. 5

   Rest 10 minutes for the flavors to argue it out, then taste and add more tamarind or lemon if it needs a sharper edge.

   💡 Chaat should snap you awake — if it doesn't pucker slightly, add tamarind.

6. 6

   Finish with a scatter of cilantro and serve right away, while the potato and chickpeas are still distinct and the dressing hasn't gone soggy.