BBS:      TELESC.NET.BR
Assunto:  Chole Ki Chaat (Warm Chickpea Salad)
De:       Ben Collver
Data:     Mon, 27 Apr 2026 07:40:42 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chole Ki Chaat (Indian Chickpea Salad)
 Categories: Indian, Salads
      Yield: 2 Servings
 
MMMMM---------------------------SALAD--------------------------------
      1 c  Chickpeas; boiled or canned
      1 md Potato;
           - boiled, peeled & diced
           - into bite size pieces
      2 ts Neutral oil
    1/2 ts Cumin seeds
      1 pn Hing (asofetida); generous
    1/4 ts Garam masala
    1/4 ts Roasted cumin powder
    1/4 ts Salt
      1 tb Fresh lemon juice;
           - or to taste

MMMMM--------------------------TOPPINGS-------------------------------
    1/3 c  Onions; chopped, approximate
           Tomatoes or grape tomatoes;
           - chopped
      2    Thai green chiles;
           - or to tolerance
      1 tb Mint leaves; chopped
           Black salt (kala namak);
           - to taste
           Chaat masala; to taste
      2 tb Tamarind chutney (imli);
           - or to taste
           Roasted cumin powder;
           - to taste
           Red chilli powder; to taste

MMMMM------------------TAMARIND CHUTNEY, (IMLI-----------------------
    1/2 c  Tamarind pulp; thick
    3/4 c  Jaggery powder or
           - granulated sugar;
           - up to 1 c
      1 ts Oil
    1/2 ts Cumin seeds
      1 pn Hing (asafoetida)
      1 ts Red chilli powder;
           - adjust to tolerance
    1/2 ts Roasted cumin seed powder
    1/2 ts Kala namak (black salt);
           - or to taste
    1/4 ts Ginger powder
           Salt; to taste
           Water; up to 1/2 c as needed
 
  I soak raw chickpeas overnight and then pressure cook them in enough
  water with little salt and 1 ts oil. Drain the chickpeas and reserve
  liquid for use as stock.
  
  You can add cucumber, grated radish, pomegranate seeds, sev, crushed
  papris, etc. to add more texture and crunch.
  
  In a pan, heat up the oil. Add the cumin seeds and once they sizzle
  add the hing. Once you smell the aroma, add the chickpeas & potatoes.
  Also add the garam masala, cumin powder, and salt. Toss around for 3
  to 5 minutes until the chickpeas look shiny. Remove from heat & add
  the lemon juice. Mix well.
  
  Transfer to a large enough bowl and add the listed toppings as per
  taste. Toss well and serve immediately.
  
  Tamarind Chutney (Imli):
  
  I soak raw tamarind in warm water for 4 to 5 hours and then mash it
  until pulp is separated. Sieve the pulp into a bowl and discard the
  seeds and thick fibers. You can also use store bought but just keep
  in mind that its very salty & slightly acidic so adjust seasonings
  accordingly.
  
  In a small sauce pan, heat the oil. Once heated add the cumin seeds,
  as soon as the cumin starts to crackle, add all the ingredients
  listed above to the pan except water. Simmer the for at least 20
  minutes until it starts to thicken. You can adjust water once the
  chutney has simmered. It will thicken more on cooling. Remove from
  heat, let cool, transfer to a container.
  
  Let cool completely. This can sit for unto 3 weeks in a refrigerator.
  
  Yield: 1-1/2 Cups
  
  Recipe by sanjuro
  
  Recipe FROM: 
 
MMMMM
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