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Ramadan Chana Masala Chaat: Spiced Iftar Recipe

Ramadan Chana Masala Chaat

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 2 cans Chickpeas (15 oz each) Rinsed and drained
  • 2 tbsp Vegetable oil
  • 1 medium Red onion Finely chopped, divided
  • 2 medium Tomatoes Chopped, divided
  • 1/2 cup Green bell pepper Finely chopped
  • 1 tbsp Ginger-garlic paste
  • 1 tbsp Chaat masala
  • 1 tsp Garam masala
  • 1 tsp Cumin powder
  • 1/2 tsp Red chili powder Adjust to taste
  • 1/4 tsp Turmeric powder
  • 1/2 cup Water
  • 1 tbsp Lemon juice
  • 1/4 cup Fresh cilantro Chopped, divided
  • 1/2 cup Plain yogurt Whisked, for topping
  • 3 tbsp Tamarind chutney For topping
  • 3 tbsp Green chutney For topping
  • 1/2 cup Sev or Papdi Crushed, for topping

Instructions
 

  • Heat the vegetable oil in a large skillet or pot over medium heat. Add half of the chopped red onion and sauté until softened and lightly golden, about 5 minutes.
  • Stir in the ginger-garlic paste and cook for 1 minute until fragrant. Add half of the chopped tomatoes and the finely chopped green bell pepper, cooking until the tomatoes break down slightly.
  • Add the chaat masala, garam masala, cumin powder, red chili powder, and turmeric powder. Sauté the spices for 1 minute to release their natural oils.
  • Pour in the drained chickpeas and water. Bring the mixture to a gentle simmer, cover, and let it cook for 10 minutes to allow the chickpeas to absorb the spices, creating a thick stew.
  • Remove the skillet from the heat. Stir in the lemon juice and half of the chopped fresh cilantro. Allow the curried chana masala to cool slightly.
  • To serve, portion the warm chana masala into individual bowls. Top each serving with the remaining fresh red onions, tomatoes, and cilantro.
  • Drizzle the whisked yogurt, tamarind chutney, and green chutney generously over the top of each bowl.
  • Finish by sprinkling the crushed sev or papdi immediately before serving to maintain maximum crunch.