Yogurt chaat, potato and chickpea

Ingredients

• 360 ml of plain, slightly tart yogurt, very cold and well-whipped.
• 1 medium-sized potato, cooked and cut into small cubes
• 90 g of cooked chickpeas
• 1 small onion, finely chopped
• 2 tablespoons of freshly chopped cilantro
• 1 tablespoon of ground toasted cumin
• salt
• 1/2 cup of black salt (or to taste)
• 1/2 cup of dried chili powder (or to taste)
• 1 teaspoon of chaat masala
• 2 to 3 tablespoons of sweet chutney (date or tamarind)
• 1 to 2 tablespoons of spicy mint and cilantro chutney
• Chickpea vermicelli fritters (also known as “jhuri bhaja” or “chanachur”), for garnish
• 2 tablespoons of pomegranate seeds (optional, for decoration)

Pourz the cold yogurt into a bowl and whisk until smooth and lump-free. You can then refrigerate it for even longer.

Place the potatoes and chickpeas in a large salad bowl.

Add the onion, cilantro, smoked cumin, salt, black salt, chili pepper, and chaat masala.

Gently mix all the ingredients together.

To serve, first place the mixture of apple and chickpea in a bowl.

Pour generously pour the whipped yogurt over.

Divide the sweet chutney and the spicy chutney between the yogurt, according to your preference.

Finish by sprinkling with fried vermicelli and pomegranate seeds, if desired.

Serve immediately.