Tamarind Chana Chaat



Tamarind Sauce:
1 block Supreme Tamarind, broken up into small pieces
1lt Water
1 ¼ cup Sugar
1 tsp Salt
½ tsp Supreme Chilli Powder
½ tsp Supreme Cumin Powder

Chana chaat ingredients:
2 large Red Potatoes; peeled, cut into small cubes. Boiled until tender in salted water, and drained. (Reserve the water)
3 tins of Supreme Kala Chana, drained
1 tin Supreme Chickpeas, drained
1 cup Tamarind Sauce (recipe above)
¼ cup Ketchup
1 cup of reserved water from the boiled potatoes.
¼ cup Oil
1 tbsp Supreme Mustard Seeds
¼ cup Supreme Curry Leaves
½ tsp Supreme Garlic and Ginger Paste
2 tsp Green Chillies, minced
½ tsp Supreme Turmeric Powder
1 tsp Supreme Cumin Powder
1 tsp Supreme Coriander Powder
½ tsp Supreme Chilli Powder

red onion, finely chopped
Chopped fresh coriander
Samosa sheets or pita bread, deep fried till crisp


Tamarind Sauce:
Add tamarind pieces, water and sugar into a large pot, place over high heat and continue to stir until the sugar has dissolved. Bring the water to a boil then reduce heat to medium and simmer for 30 minutes. Stir in salt, chilli powder and cumin powder then remove from heat and cool. Once cooled strain through a fine mesh sieve (use a spoon and scrape the sieve to extract as much pulp as you can). Store in a jar and set aside.

Chana Chaat:
In a large mixing bowl add boiled potatoes, kala chana, chickpeas, tamarind sauce, ketchup, and reserved water (from boiling the potatoes).
Prepare tadka – place a frying pan over medium heat. Add oil and once heated add mustard seed and curry leaves and cook until they start to splutter. Lower heat and work quickly, add minced green chillies, garlic and ginger paste, cumin powder, coriander powder, chilli powder and turmeric powder. Turn off the heat and cook until the garlic starts changing color. Then add hot tadka to the mixing bowl, check for seasoning and mix everything together. Garnish with chopped onions, chopped coriander and crushed fried samosa sheets or pita bread. Serve at room temperature or chilled.

Note: store remaining tamarind sauce in the refrigerator or freezer

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