Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 400 gcanned chickpeas, drained and rinsed
- 250 gpotatoes, peeled and cut into 1.5 cm cubes
- 1000 mlwater for boiling
- 180 gtomato, diced
- 150 gcucumber, diced
- 60 gred onion, finely diced
- 2 tbsplemon juice
- 1 tbspunsweetened tamarind paste
- 1 tspgluten-free chaat masala
- ½ tspground cumin
- ¼ tspsalt
- 15 gcilantro, chopped
Make it
- Put the potato cubes in a saucepan with the measured water. Bring to a boil and simmer for 10–12 minutes until tender. Drain thoroughly and spread out to lose their steam.
- Whisk lemon juice, tamarind paste, chaat masala, cumin and salt in a large bowl.
- Add chickpeas, potatoes, tomato, cucumber and red onion. Fold gently so the potato keeps its shape.
- Stir in cilantro and serve. If making ahead, refrigerate promptly and add the cucumber and tomato close to serving for the freshest texture.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.