Ramadan in our household is all about staple dishes that make the soul feel happy. Classic items fill our table every Iftar evening from the first until the end of the month; and there is something deeply comfortable in that experience.
Chohlay (chickpea mix), dahi ki phulki (yoghurt and gram flour dumplings), fruit chaat (fruit salad with a spicy kick), roohafza with lemon (classic south asian drink) and of course dates. These items are rich, filling, but more importantly deeply reminiscent of Ramadan past.
The recipe of chohla chaat is simple to put together and can be enjoyed year round, beyond Ramadan. It is great to serve when hosting lunches or teas, and can be served with plain yoghurt or dahi kii phulki as one wishes.
Ingredients
- 2 cups boiled chickpeas (ideally fresh, but canned can be used if there is no alternative)
- 2 potatoes boiled and cut into cubes
- 1 small tomato diced
- 1 small onion diced
- 3 tbsp spring onion finely diced
- 3 tbsp fresh coriander finely diced
- 3 tbsp tamarind paste
- 1.5 tsp salt or to taste
- 1/2 tsp crushed red chilli
- 1 tsp chaat masala pwd
- 1.5 tsp cumin pwd
Method
- Prep ingredients by boiling the chickpeas until tender and slicing all of the vegetables.
- Mix together all of the ingredients until well combined.
- Chill until ready to serve and garnish with green chillies.
Notes
- You can absolutely use an instant pot to boil your chickpeas, I just prefer slow cooking personally.
- Thes are my vegetables of choice, you can absolutely adjust based on preference.
Would love to know if you try out this recipe, tag me over on Instagram, if you do!
Mums The Word 