Author Notes
Indian comfort food that isn’t full of carbs is hard to find. Lately, I’ve been on a mission to figure out how I can make these flavorful, comforting, delicious foods from my husband’s childhood in a way that’s healthy and light. So this is a take on Bhel Puri, a beloved street food snack that typically relies on puffed rice for the crunch. I substituted the rice with shallow fried chickpeas. The tamarind-date chutney is what pulls it all together. —Renee Lynn Frojo
Ingredients
- For the tamarind chutney
-
8
Medjool dates
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3 to 5
piquillo peppers
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2 tablespoons
tamarind paste
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1 1/2 teaspoons
ground cumin
-
1/2 teaspoon
ground fennel
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1/2 teaspoon
garam masala
-
1/8 teaspoon
ground ginger
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1/2 teaspoon
kosher salt
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2 tablespoons
fresh lime juice
- For the chaat
-
1/4 cup
peanut oil
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2
15-ounce cans chickpeas
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2 to 3 pinches
Kosher salt
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1
small red onion, thinly sliced
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1/4 cup
packed mint, chopped
-
1/4 cup
packed cilantro, chopped
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1
Fresno chili, thinly sliced
-
1
lime, juiced
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1/4 cup
roasted pistachios, chopped
-
1/4 cup
roasted peanuts, chopped
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1/4 cup
plain yogurt
Directions
-
Start by making the chutney. Soak the dates and piquillo peppers in warm water for 15 minutes until soft. Remove the pits from dates. Place the dates and peppers in a food processor or blender with the remaining chutney ingredients. Add ¼ cup water and blend until smooth.
-
Transfer the chutney to a small sauce pot. Add ½ cup of water, bring to a boil, reduce to a simmer and cook until slightly reduced, 5 to 7 minutes.
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Next, make the chaat. In a skillet over medium-high heat, warm the peanut oil. Working in 2 batches, add chickpeas and sauté, stirring frequently, until golden and crispy, 10 to 15 minutes. Using a slotted spoon, transfer the chickpeas to plates lined with paper towels to drain. Sprinkle with salt and let cool.
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In a large bowl, toss all the remaining ingredients together, minus the yogurt and pistachios. Drizzle with as much of the tamarind chutney as you’d like and give it a toss. Add salt, to taste. Garnish with pistachios, peanuts and yogurt.
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