Pakistani Chana Chaat with Yogurt

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 small cooked potato, diced
• 1 small cucumber, diced
• 1 small tomato, diced
• 1/4 cup plain yogurt
• 1 tablespoon tamarind chutney
• 1 tablespoon mint chutney
• 1/2 teaspoon chaat masala
• 1/2 teaspoon ground cumin
• 2 tablespoons pomegranate seeds
• 2 tablespoons cilantro, chopped
• 1 tablespoon sev or crushed papdi

Steps

1. Warm the chickpeas in a small saucepan with 2 tablespoons water for 3 minutes, then drain any excess liquid.
2. Combine chickpeas, potato, cucumber, tomato, chaat masala, cumin, and half the cilantro in a bowl.
3. Divide the mixture between two shallow bowls and spoon yogurt evenly over the top.
4. Drizzle with tamarind and mint chutneys, leaving each sauce visible.
5. Finish with pomegranate, remaining cilantro, and sev just before serving so it stays crisp.

Allergen note: Contains milk; sev or papdi may contain wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.