By Shreya Goswami
Straight to your plate from the streets of Old Delhi, this Kulle Ki Chaat is a must have during Ramadan. The recipe is so easy and yummy that you’ll want to have it as an Iftar snack every day.
2 cups chickpeas, boiled 1 tsp cumin powder 1 tsp salt 3 tbsp tamarind paste 1 tbsp chaat masala 1 tsp black salt 1 tsp lime juice 5 potatoes, parboiled 2 tsp cumin powder 2 tsp chaat masala 3 tbsp tamarind paste Salt, to taste Black salt, to taste 3 green chillies, finely chopped 4 tbsp coriander leaves, finely chopped 2 tbsp pomegranate
Cut the potatoes lengthwise in half, then scoop out the potatoes from the centre to make a hollow. The potato cups should be as thin as possible.
Chop up the centre scraps and place them in a large bowl.
Add the boiled chana, salt, cumin powder, tamarind paste, lime juice, chaat masala and black salt. Mix well, then set aside for later use.
To make the paste for the potatoes, place lime juice in a bowl. Add cumin powder, chaat masala, tamarind paste, salt, and black salt.
Mix well, then coat the insides of all the potatoes with this paste.
Now, place the chana mix into all the hollowed potatoes.
Transfer all the Kulle Chaat to a serving plate, then sprinkle green chillies, coriander leaves and pomegranate on top.