Life in Islamabad - Chana Chaat

Australian Photographer in Pakistan

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IFTAR RECIPE – CHANA CHAAT

Ramadan (or Ramazan or Ramzan) in Islam is the ninth month of the Muslim Calendar.  This year is lasts from April 24 to May 24.  It is a time of fasting, prayer and reading of the Quran.  It is also a time when you get together with your family and friends, cook special food and give donations to the poor.  

 During Ramadan Muslims fast from sunrise to sunset.  Muslims will eat a pre-dawn meal of suhur ‘of the dawn’ and the second meal of the day is iftar ‘break of a fast’, eaten after sunset. 

 There are many special iftar recipes.  This is one of our favourites.  Let me know if you like it too.

 Chana Chaat

 Ingredients:

Two cups of dried chickpeas

One onion

One tomato

Handful of coriander

One tablespoon of Chaat Masala (Pakistani spice mix) see note*

Two lemons

Salt

 Method:

1.              In a saucepan put 4 to 5 cups of water, pinch of salt and the two cups of chickpeas. Cook until tender. Drain.

2.              Finely chop the onion, tomato and coriander (keep a little aside for presentation).

3.              In a large bowl, add all ingredients including half a tablespoon of chaat masala.

4.              Squeeze two lemons, add to the bowl, mix until well combined.

5.              Refrigerate for at least 30 minutes.

6.              When ready to serve, toss the chana chaat once more, sprinkle with remaining chaat masala and top with remaining coriander.

*Note

If you can’t find Chaat Masala you can substitute with Garam Masala and add some extra lemon juice to the mix