Chaat Bahraini (Spiced Chickpea Chaat)
The Quirky Foodster Team
Ingredients
- Canned chickpeas, drained and rinsed — 400 g (14 oz)
- Potato, boiled and diced — 1
- Small onion, finely chopped — 1
- Tomato, finely chopped — 1
- Ground cumin — 1/2 tsp
- Chilli powder — 1/4 tsp
- Chaat masala (or a mix of cumin, black salt and dried mango powder) — 1/2 tsp
- Salt, or to taste — 1/2 tsp
- Plain yogurt, whisked smooth — 3 tbsp
- Tamarind chutney or tamarind pulp mixed with a little sugar — 3 tbsp
- Fresh coriander, chopped — 2 tbsp
- Crushed papadum or fried thin noodles, for topping — 2 tbsp
Method
- Gently warm the chickpeas in a small saucepan or microwave, then toss with cumin, chilli powder, chaat masala and salt.
- Spread the spiced chickpeas onto a serving plate and scatter over the diced potato, onion and tomato.
- Drizzle the whisked yogurt and tamarind chutney generously over the top.
- Sprinkle with fresh coriander and crushed papadum or fried noodles just before serving.
- Serve immediately while the toppings are still crisp.
Introduction: Reflecting Bahrain’s long-standing South Asian community and trading links with India, spiced chickpea chaat is a popular street snack sold from carts and small stalls, layered with tangy tamarind and yogurt sauces, crunchy toppings and fresh herbs.
Cultural Background: Reflecting Bahrain’s long-standing South Asian community and trading links with India, spiced chickpea chaat is a popular street snack sold from carts and small stalls, layered with tangy tamarind and yogurt sauces, crunchy toppings and fresh herbs.
Tips: – Assemble the chaat just before eating so the crunchy toppings do not go soggy. – Adjust the tamarind and yogurt ratio to balance tang and creaminess to your taste.
Variations: – Diced cucumber or pomegranate seeds can be added for extra freshness and colour. – A boiled egg, sliced, is sometimes added as a heartier topping.
Vegetarian/Vegan: Use plant-based yogurt to make this fully vegan.
Storage: Store the spiced chickpeas and chopped vegetables separately in the refrigerator for up to 2 days; assemble fresh.
Reheating: The chickpeas can be gently warmed, but the assembled chaat is served fresh and cold-topped, not reheated as a whole dish.
Nutrition: Per serving (approx.): 220 kcal, 9 g protein, 34 g carbohydrates, 6 g fat, 7 g fibre.
FAQs:
Q: What is chaat masala?
A: Chaat masala is a tangy South Asian spice blend, typically including dried mango powder, black salt and cumin, widely available at South Asian grocers.
Q: Can I make this dish vegan?
A: Yes, simply substitute a plant-based yogurt for the dairy version.
- Canned chickpeas, drained and rinsed — 400 g (14 oz)
- Potato, boiled and diced — 1
- Small onion, finely chopped — 1
- Tomato, finely chopped — 1
- Ground cumin — 1/2 tsp
- Chilli powder — 1/4 tsp
- Chaat masala (or a mix of cumin, black salt and dried mango powder) — 1/2 tsp
- Salt, or to taste — 1/2 tsp
- Plain yogurt, whisked smooth — 3 tbsp
- Tamarind chutney or tamarind pulp mixed with a little sugar — 3 tbsp
- Fresh coriander, chopped — 2 tbsp
- Crushed papadum or fried thin noodles, for topping — 2 tbsp
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