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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chana Chaat
 Categories: Appetizer, Snack, Indian, Pakistani
      Yield: 4 Servings
 
      8 oz Tamarind with seeds (226 g)
    1/2 ts Salt
      1 ts Cumin powder
      2 ts Cayenne pepper
      1 c  Sugar
     30 oz Chickpeas (2 cans)
      5 oz Potato (150 g);
           - boiled, peeled, diced
  2 1/2 oz Red onion (75 g); diced
  2 1/2 oz Roma tomato (75 g); diced
      1 ts Salt
      4 tb Tamarind chutney
      4 tb Cilantro; diced
  2 1/2 ts Chaat masala
 
  Preparation time: 10 minutes
  Cooking time: 5 minutes
  
  A sweet, tangy, crunchy snack that is served at both food stalls and
  Pakistani homes. It's a staple during Ramadan and Eid but really can
  be enjoyed at any time of the year.
  
  To prepare the chutney, place tamarind in a large heatproof bowl and
  pour roughly 3 to 3-1/2 cups of hot water. Let the water come to room
  temperature, and squeeze the tamarind pulp with your hands, removing
  the seeds as you go along. Once you have removed all the seeds,
  strain the tamarind juice.
  
  Place the tamarind juice, salt, cumin powder, cayenne pepper and 1 cup
  sugar in a saucepan. Bring to simmer, and let it cook for 45 minutes
  to 1 hour until you get the desired consistency. Remove from heat and
  place in airtight jar.
  
  To get started on the chaat, drain canned chickpeas, and place in
  large bowl. Add diced potato, onion, and tomato. Add salt, chaat
  masala, and 4 tb tamarind chutney. Mix well. Add finely diced
  cilantro and mix again. Dust with remaining chaat masala.
  
  Recipe by Maryam Jillani
  
  Recipe FROM: 
 
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