Chaat! With all its delicious spicy, tangy condiments is full of fresh flavors which explode in your mouth! The skies are heavy with clouds in Phoenix today with spring showers in the air which make it a perfect day to enjoy this Pakistani street food with a hot cup of tea. 

This is also a gluten free recipe. 

  
Ingredients:

3 cartons of garbanzo beans

1/4 cup red lentils

One teaspoon soonht ( ginger powder)

One teaspoon red chilli powder

One teaspoon cumin powder

pinch of kala namak

One teaspoon sugar

salt per taste

4 boiled potato – cubed

Imli chutney:
1 cup imli soaked in water overnight
1/2 tsp soonth
1/2 tablespoon red chilli powder
1 tbsp ground cumin

1 tbsp sugar or a little more if needed

Dahi chutney:

1 cup yogurt 

1/2 tsp red chilli powder

1 tsp cumin powder

2 tablespoons sugar

Method:

Wash the red lentils, disposing of the water. Fill a saucepan with 1 cup of water and add washed lentils. Cook on medium heat till cooked through and completely soft.  Then add drained garbanzo beans along with the boiled cubed potato. Add the cumin and chili powders, soonth, kala namak, salt, sugar and cool till it’s all combined.

Imli chutney:

Cook the soaked imli in its water until the pulp has disintegrated. Add sugar, chili powder, cumin powder, soonth and cook till it has the desired consistency. strain the paste using cheese clothe or a strainer and keep the chutney aside.

Dahi chutney: 

Add sugar, chili powder and cumin powder to the yogurt, beat well and chill before using.
For assembling, in a bowl, add cholay, top with chopped onion, tomato, cilantro, imli and Dahi chutney. Slims are optional!