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Shallot Channa Chaat

This delicious Indian inspired salad manages to be both light and filling, with spiced chickpeas and potatoes, fresh pomegranate seeds and a zingy green chutney.

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Main Course
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Preparation Time
10 minutes
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Cooking Time
25 minutes
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Preheat the oven to 180°C.

Boil the potatoes for 5 minutes.

Toss the chickpeas and cooked potatoes with 1 tbsp of the olive oil, seasoning, garam masala and chilli powder on a large tray. Cook in the oven for 15 minutes or until golden and crispy.

Meanwhile, blitz all of the green chutney ingredients in a blender to a smooth consistency.

Once the potatoes and chickpeas are cooked, toss them in a large bowl with the tomato, pomegranate seeds, shallot slices and lemon juice.

Finish with dollops of the yoghurt, green chutney, tamarind sauce (if using) and the coriander leaves.

UK Shallot Author
This is a recipe by
Isobel Cox
View all my recipes

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