PREPARATION

1. In a bowl, add 200 grams chickpeas, 500 milliliters water and soak for 6 - 8 hours.

2. Take a pressure cooker, add 1 litre water, soaked chickpeas, 1 teaspoon salt and cover it with lid.

3. Cook until you hear 5 - 6 whistles.

4. Open the lid and drain the chickpeas. Keep aside.

5. Take a pan, add 65 peanuts and dry roast until it turns golden brown in color.

6. Remove it from heat.

7. Remove the skin of peanuts.

8. In a blender, add 250 grams mangoes, 1 tablespoon mint, 1 teaspoon ginger, 2 teaspoons green chili, 35 milliliters lemon juice and blend it into a smooth puree.

9. In a mixing bowl, add the soaked chickpeas, 380 grams boiled potatoes, 170 grams pomegranate, roasted peanuts, 100 grams onions, 1 1/2 teaspoons green chili, 1/2 teaspoon garam masala, 1/2 teaspoon sea salt, 2 tablespoons coriander and mix all the ingredients well.

10. Garnish with curd and prepared mango sauce.

11. Serve.

Green Mango Chaat Salad

Servings - 2 - 3


INGREDIENTS


Peanuts - 120 grams

Corn flakes - 100 grams

Garam masala - 1/2 teaspoon

Onion powder - 1/2 teaspoon

Sea salt - 1/4 teaspoon

Olive oil - 15 milliliters

Coriander - 10 grams

Garlic clove - 1

Chilli flakes - 1 teaspoon

Curry powder - 1/4 teaspoon

Sea salt - 1/4 teaspoon

Honey - 1 tablespoon

Lemon juice - 30 milliliters

Olive oil - 30 milliliters

Green mangoes - 200 grams

Onions - 70 grams

Raisins - 50 grams

Coriander - 2 tablespoons