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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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From the Young Times magazine- submitted by Insiya Z. Mukadam, and she's just 10 years old! She's Chef of the Week at 10, when I was 10, all I knew to do was EAT EAT EAT! Haha:) Ingredients:
1 cup chana, cooked (chickpeas) |
1 small potato |
1 small tomato, peeled |
1 bunch coriander leaves |
1 green chili |
1 teaspoon lime juice |
1 teaspoon chat masala |
1/4 teaspoon black salt |
1/4 teaspoon roasted ground cumin |
salt |
red chili powder |
Directions:
1. Boil and cut the potato into cubes.
2. Finely chop the tomato and chilli and corriander leaves.
3. Add them to the cooked chana.
4. Add chaat masala, salt, red chilli powder, roasted cumin seed powder and black salt.
5. Mix well.
6. Squeeze lime juice.
7. Mix well once again.
8. Garnish with corriander leaves.
9. Serve chilled.
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