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Chevra Chaat, Indian street food with a twist

Here’s my take on the Indian classic Channa Chaat with a little Cape Town twist. Enter Chevra Chaat.

Classic Channa chaat is a tangy and spicy Indian chickpea salad that is part of the Indian street food snack family and a delicious vegetarian dish. Locally you will increasingly find vendors who make it at markets and it is often served as a starter at functions. The ingredients and flavours are fresh, light and spicy and the tamarind sauce that is drizzled over adds a distinctive zing on the back of the tongue that makes it so more-ish. I particularly enjoy the many layers of texture and flavour.

I had a recent brainwave while munching on a bag of Chevra from My Chevra Fix. And Chevra Chaat was born. You can use any old chevra if you like, but My Chevra Fix is really tasty and has those giant cashew nuts you want to include in this dish.

You will need:

2 small potatoes, diced and boiled till just soft. Then toss through 1/2 tsp chilli powder, 1/2 tsp whole cumin, 1/2 tsp ground cumin and salt to taste
1 tin of chickpeas
half a small red onion diced small
2 Tbsp chopped fresh dhanya (coriander)
1 Tbsp chopped fresh mint
1 cup Chevra or more
Pomegranate ariels for topping

For the sauce:
1 Tbsp Tamarind soaked in a 1/2 cup just-boiled water. When soft, strain and press pulp through a sieve and keep aside.

Combine Potato, chickpeas, mint, coriander (keep some for garnish) and onion. Add to individual bowls. Top with a generous spoon of Chevra. Sprinkle with pomegranate and coriander. Then drizzle with tamarind water and eat straight away while the chevra is crisp.

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