Toss it with a sweet and sour dressing made with lime juice and a little brown sugar.
Whats Chaat?
Chaat is a street food found in parts of South Asia, like Pakistan, India, and Bangladesh.
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Tamarind chutney is a sour sauce often served on chana chaat.
To balance out the sour tamarind, sweet dates are often added.
Believe me, youre going to love the medley of flavors and colors!
Simply Recipes / Ciara Kehoe
Yukon golds arent a true waxy potato, but it holds its shape without becoming mealy when cooked.
Steer clear of starchy potatoes like russetsthey will fall apart as they boiled.
As you dice your potatoes, drop them into a pot of cold water to inhibit discoloration.
Simply Recipes / Ciara Kehoe
verify that they are uniform in size, so they cook evenly.
Start the potatoes in cold water and bring them up to a boil, then reduce to a simmer.
They will be fork tender in no time!
Simply Recipes / Ciara Kehoe
And remember, salt the water to make the flavors sing.
Well, I am here to help you!
There are few ways to extract the sweet, juicy plump arils.
Simply Recipes / Ciara Kehoe
Chiffo-What the Mint?
Chiffonade means to cut the herbs into pretty thin ribbons.
It is super simple: Stack the mint leaves and roll them tightly lengthwise like a cigar.
Simply Recipes / Ciara Kehoe
Start at one end and thinly slice them into ribbons.
Now you have beautiful strands of mint to adorn your salad.
Remember to keep a few mint leaves wholeit will make your dish POP.
Simply Recipes / Ciara Kehoe
Yes, I did!
Potatoes tend to discolor easily, so boil them beforehand, and refrigerate them for up to one day.
Uncooked potatoes should be submerged in water and can also be refrigerated for up to one day.
Simply Recipes / Ciara Kehoe
Chiffonade the mint right before you serve it, otherwise it will discolor.
Cook for 5 to 8 minutes, until the potatoes are tender when pierced with a fork.
Drain the potatoes into a colander set in the sink.
Simply Recipes / Ciara Kehoe
Transfer them into a large bowl and allow them to cool to room temperature.
Set the dressing aside.
To the cooled potatoes, add the chickpeas, pomegranate, shallots, and cilantro.
Gently mix to combine.
Pour in the dressing and gently toss to evenly coat.
Transfer the chana chaat onto a serving dish and garnish with both the thinly sliced and whole mint leaves.
Leftovers can be stored in the fridge for 2 to 3 days.
The mint will wilt and lose its flavor over time.
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