Monday Munchies – Chana Chaat, Indian Style Salad

This week’s Monday Munchies recipe comes from a new cookbook that one of my best girlfriends got me for my birthday: Vegetarian by Alice Hart.

I have so many cookbooks and cooking magazines, but this is one that I know will be on high rotation in my kitchen.  The photography is stunning, recipes simple enough to make on a normal day and there are a whole bunch of ‘how-to’ instructions scattered throughout the book.

This Indian inspired salad appealed to me as it looked light, fresh and most of all easy to make.  It is supposed to be topped with pomegranate but unfortunately it just isn’t the right time of year to find them locally, so I decided to go without.

The original recipe calls for diced tomato, but I found some fabulous multi-coloured cherry tomatoes at the farmer’s markets that worked perfectly.

 

Chana Chaat

Chickpeas:

1 small onion, diced

2cm piece of ginger, grated

1 green chilli, deseeded and finely chopped

2 tablespoons of oil

1x 400g tin chickpeas, drained

1 teaspoon garam masala

optional: 1/2 teaspoon chilli powder (I left this out as I get in trouble when I make things too spicy)

 

Salad:

1 cucumber, deseeded and diced

~100g cherry or grape tomatoes, sliced in half

a squeeze of lemon

small bunch of coriander, chopped (plus leaves to serve)

4 tablespoons natural yoghurt

2 large cooked poppadoms, roughly crushed (I used more as they were so delicious)

optional: seeds from 1 pomegranate

 

  1. Fry the onion, ginger and chilli in oil over medium heat until soft
  2. Add chickpeas and cook for a few minutes until coloured, then add the garam masala and chilli powder if using
  3. Cook for a couple more minutes then turn off the heat
  4. Meanwhile cook the poppadoms according to packet instructions (although not the healthiest, frying them makes a huge improvement compared to microwaving)
  5. Chop the cucumber, cherry tomatoes and coriander and combine with lemon juice in a large bowl
  6. To each plate, add salad, then chickpea mixture, then top with yoghurt, extra coriander leaves, poppadoms and pomegranate seeds (if using).
  7. Serve immediately while poppadoms are still crisp

Recipe from: Vegetarian, by Alice Hart

Photo from: my camera

 

PS.  What do you think of my ‘new look’ blog?  I decided to have a revamp while procrastinating from uni work and I love the results!

2 thoughts on “Monday Munchies – Chana Chaat, Indian Style Salad

  1. Catherine @ The Spring

    The plate looks beautiful – I know my Mr. Spring would be over the moon if it appeared on the dinner table. It would be perfect for these dark rainy days.

    The blog’s looking great – really clean and fresh and I looove the new profile pic of you. Really stunning. Definitely keep that!

    Hope all is well with life and study at the GC. Hi to Kris!

    Catherine

    Reply
  2. jazziefizzle Post author

    Thank you! Hopefully your weather picks up a bit soon!

    Thanks for the feedback! And yes life is good, study is busy but still enjoying it :) Hope sydney is lots of fun!!

    Reply

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