Chana chaat is this crazy Indian chickpea salad. Green chilies, onions, cilantro, cucumber, and this crazy tangy spice mix.
Not like any chickpea salad you have ever had before.
It’s great warm or cold. It’s fun that way. The only thing to remember is you will need to adjust the salt up a bit if you are serving cold.
And maybe add a little squeeze of lemon juice. Maybe. Try it both ways.
Spiced oil makes chana chaat work. Every chickpea gets coated. So there’s big flavour in every single bite.
chana chaat
Ingredients
- 2 cans chickpeas 15 ounce cans
- 1 small red onion thinly sliced
- 1 small cucumber thinly sliced
- 3 tbsp cilantro
- 3 green chilies thinly sliced
- 2 tbsp vegetable oil
- 1 tsp cumin
- 1 tsp chaat masala
- 1/2 tsp kashmiri chili powder
- 2 tbsp tamarind sauce e.g. maggi tamarina
- 1/2 tsp kosher salt
Instructions
- Preheat a skillet large enough to hold the chickpeas over medium low heat.
- Add the oil. When it starts to shimmer add 1/2 the green chilies. Fry for about 30 seconds.
- Add the cumin, chaat masala , kashmiri chili powder and salt. Cook another 30 seconds.
- Add the chickpeas and tamarind sauce. Toss to combine and cook until chickpeas are just warmed through. Not hot. Just warm.
- Transfer the chickpeas to a bowl large enough to toss all the ingredients. If you are serving cool, let the chickpea mixture cool to room temperature. Add the remaining green chilies, cucumber, red onion and cilantro. Toss to combine. Taste. Adjust salt to taste. Serve.
Notes
Nutrition
Korean chicken wings are spicy, savoury and just flat out fantastic finger food. Perfect when you feel like grilling something delicious.
These are seriously tasty wings. Big Korean flavours of gochujang and Korean chili powder. With a surprise Vietnamese twist. Something new. Not traditional. But really good.
Koreans know grilling
There’s something about Korean spicing that just works on the grill. It makes sense. Koreans have been grilling for a long time. A long time. Like a couple thousand years.
So they’ve had time to think about it. And they have figured it out. I think so anyway.
They even have a name for it. Korean BBQ. I don’t know too many countries that can claim this. Think about it. Korean BBQ. They put their national pride on the line. Korean BBQ.
There’s no Canadian BBQ. No American BBQ. Texas isn’t a country. Nor is Kansas City. Memphis? Nope. See what I mean? Serious business.
Take just about anything. Add some gochujang. Maybe some garlic and ginger. A bit of gochugaru for extra flavour. Throw it on a fire. Delicious every time. That’s what these Korean chicken wings are all about.
