Chatpata Kabuli Chana Salad and Tomato Dhaniya Juice
Top Rated Recipe
Key Details:
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prep time: 7 hours
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Cook time: 0 minutes
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Difficulty Level: Easy
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Course: Salad
Cuisine: Indian
Key Ingredients:
Chickpeas (kabuli chane)
Tomatoes
Fresh coriander leaves
About Chatpata Kabuli Chana Salad and Tomato Dhaniya Juice
Table of Contents
Have leftover boiled
chickpeas, just assemble it into a delicious salad and serve it along with the tomato-coriander juice
- Salad
- Chickpeas (kabuli chane), soaked overnight, boiled in salted water 2 cups
- Medium tomatoes, chopped 2
- Medium onion, chopped 1
Step 1. Take the chickpeas in a mixing bowl. Add tomato, onion, cucumber and salt and mix well. Add chaat masala and mix. Transfer into a serving bowl and serve.
Step 2. Put tomatoes, coriander leaves and ginger in a blender jar and blend to a fine puree.
Read MoreIngredients
- Salad
- Chickpeas (kabuli chane), soaked overnight, boiled in salted water 2 cups
- Medium tomatoes, chopped 2
- Medium onion, chopped 1
- Medium cucumbers, peeled and chopped 2
- Salt to taste
- Chaat masala 1½ tsps
- Juice
- Medium tomatoes, chopped 4
- Fresh coriander leaves, roughly chopped 2 tbsps
- Ginger, roughly chopped ½ inch
- Black salt to taste
- Pani puri masala ¼ tsp
- Lemon juice 1 tsp
How to Make Chatpata Kabuli Chana Salad and Tomato Dhaniya Juice (Stepwise Photos)
Method
- Take the chickpeas in a mixing bowl. Add tomato, onion, cucumber and salt and mix well. Add chaat masala and mix. Transfer into a serving bowl and serve.
- Put tomatoes, coriander leaves and ginger in a blender jar and blend to a fine puree.
- Strain into a bowl, add black salt, pani puri masala, lemon juice and salt and mix well.
- Pour into serving glasses and serve.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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