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Dhai puri chaat
Fruit and vegetables
1 tin
potatoes
, drained and chopped
1 small
red onion
, finely chopped
handful
pomegranate
seeds, to serve
coriander cress
or finely chopped coriander leaves, to serve
½ tsp
ginger
powder
100g/3½oz
coriander
(stalks and leaves)
25g/1oz
mint
leaves
1–2 green finger
chillies
2
garlic
cloves, peeled
2cm/¾in fresh
ginger
2 tbsp fresh
lemon juice
Tins, packets and jars
400g tin
chickpeas
, drained
2 tbsp
tamarind
paste
Cooking ingredients
oil
1 tbsp
chaat masala
1 tsp Kashmiri
chilli powder
3 tbsp
honey
salt
100g/3½oz jaggery or
brown sugar
½ tsp
cumin
powder
½ tsp
sugar
½ tsp
cumin
seeds
½ tsp
salt
Dairy, eggs and chilled
500g/1lb 2oz Greek
yoghurt
Other
20 pani puri pellets
handful boondi, to serve
edible flowers, to serve (optional)
½ tsp kala namak (black salt)
Back to recipe
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