Chickpea and Yoghurt Snacks

    Chickpea and Yoghurt Snacks

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    This is my version of popular Indian street snacks called chaat. Normally it is served on tiny round breads called panipuri but these can be hard to find out of India.

    Serves: 4 

    • 125g chickpeas
    • 450g reduced fat plain yoghurt
    • 1 teaspoon grated fresh ginger
    • 1/2 teaspoon chilli powder
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon rock salt, or black salt
    • 1/4 teaspoon freshly ground black pepper
    • salt to taste
    • 1 large potato - peeled, boiled and mashed
    • 32 thin wheaten crackers
    • 85g sweet and sour chutney
    • half a red onion, diced finely
    • handful chopped fresh coriander
    • 30g crushed potato chips

    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Boil the chickpeas in water for about 30 minutes or until tender when pierced with a fork; drain well.
    2. Beat the yoghurt together with ginger, chilli powder, cumin, coriander, rock salt or black salt, black pepper and salt. Set aside.
    3. Season the mashed potato with salt.
    4. Arrange crackers on a platter or plates. Place about 1 tablespoon of potato on each cracker. Place a few chickpeas on top of the potato. Spoon the spiced yoghurt on top. Spoon chutney on top. Garnish with the chopped onion, coriander and chip crumbs.
    5. Serving tip: I like to set up a number of small bowls with each of the above condiments, so that each person can add whatever they want to, according to their taste and preferences.

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