Chickpea Chaat

By Heather Carlucci-Rodriguez

First layer – Tamarind Chickpeas
4 tablespoons tamarind concentrate
1 tablespoon Bengali 5-spice ( see recipe below)
1 tablespoon peanut oil
1 tablespoon peeled, grated ginger
1 minced cloves garlic
1 minced chilis
1 tablespoon ground coriander
1/4 teaspoon turmeric
pinch of asafoetida
1 pound chickpeas
4 tablespoons chopped cilantro
1/4 teaspoon garam masala

Cook bengali spice in oil just till it sizzles. Stir in ginger, garlic, chilis, and let cook 5 minutes. Add coriander, turmeric and asafoetida. Mix with chickpeas and tamarind. Let cook until chickpeas are soft. Finish with cilantro and garam masala.

Bengali 5-spice
2/3 cup cumin seeds
1/3 cup ajwain seeds
1/4 cup mustard seeds
3 tablespoons kalonji seeds
2 tablespoons methi seeds -toast, cool, grind.

Second layer-Tomato Chaat salad
5 medium tomatoes-cut into 1/2 inch pieces
1/2 teaspoon chaat masala
kosher salt to taste
2 tablespoons chopped cilantro
Toss in bowl and let sit

Third layer-The Chutneys

spicy mint chutney
2 cups mint leaves
2 small bunch fresh cilantro
1 teaspoon dried mango powder
1/4 onion, diced
1 green chili
3/4 cup plain yogurt
1 tablespoon salt

Puree all ingredients in blender to smooth. Adjust seasoning if needed.

Boondi Raita
1 cup plain yogurt
1/3 teaspoon kosher salt
1/3 teaspoon dried mint
1/3 teaspoon chaat masala
1/2 cup plain boondi (chickpea dumplings)-soaked in 1 cup water for 15 minutes

Whisk yogurt, salt, mint and chaat masala together. Drain off any extra water from the boondi and gently fold into yogurt. Layer all elements and top with handful of dry boondi for crunch.