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indian

Roasted Chickpea Chaat with Potato and Tamarind Date Chutney

This roasted dish pairs roasted chickpeas, crunchy with potato, boiled and diced, tamarind concentrate and date syrup. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Snack
Easy
Balanced High satiety Heart friendly Vegetarian Vegan Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

24 g Protein
132 g Carbohydrates
6 g Fat
25 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 146g roasted chickpeas, crunchy (store-bought or home-roasted) 239 kcal
  • 276g potato, boiled and diced 213 kcal
  • 81g red onion, finely chopped 32 kcal
  • 162g tomato, diced 29 kcal
  • 16g tamarind concentrate 11 kcal
  • 32g date syrup 89 kcal
  • 24g lemon juice 7 kcal
  • 5g chaat masala 15 kcal
  • 3g roasted cumin powder 11 kcal
  • 2g black salt 0 kcal
  • 49g water 0 kcal

Cooking instructions

  1. tamarind concentratedate syruproasted cumin powderwater
    In a small bowl, whisk tamarind concentrate, date syrup, roasted cumin powder, and 2 tablespoons water to make a sweet-tangy chutney.
  2. roasted chickpeaspotatored oniontomato
    In a mixing bowl, combine roasted chickpeas, boiled potato cubes, red onion, and tomato.
  3. lemon juicechaat masalablack salt
    Add chaat masala, black salt, and lemon juice. Toss well.
  4. tamarind concentratedate syrupchaat masala
    Drizzle the tamarind date chutney over the chaat and toss once more.
  5. Let stand 2 minutes for flavors to meld, then eat immediately as a snack.

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