2 cups cooked chickpeas (Soaked for a few hours and boiled, canned are fine, too)
1 big potato, boiled, peeled and cubed
1 fresh tomato, cubed ( I don't remove seeds and pulp..waste of food!)
1 green chilli pepper, chopped fine
1 inch piece of fresh ginger, julienned
1 tsp roasted cumin seeds, powdered if you like
1 tsp chaat masala
salt to taste
red chilli powder, as much as you dare
2-3 tbsp lime juice
a spare handful of cilantro, chopped
Mix em up and serve!
Chaat (related to chatkara, i.e. lip-smacking, to give you a hint) never tastes as good at home as it does by the roadside, served up by chatwallahs in 'donas' or bowls made of dried leaves, held together by twigs.
I spent five years of college in Meerut, the chaat capital of North India, spending my money and my weekends in the chaat bazaar. My favorite chaat item was dahi-gujhia, dumplings made of lentil flour, stuffed with nuts and raisins, and served soaked in sour curds and hot tamarind chutney. Sigh..anyway, this is quite a toned down version. We had it with methi paranthas stuffed with radish and split gram daal.