
Yoghurt Tamarind Chats (makes 6)
3 March 2017
Category
Starter
Serves
2
Ingredients
6 pani puri shells
1 large red onion
finely diced (approx 120g)
100g tinned chickpeas (drained & rinsed)
1-1/2 tsp granulated sugar
1 tsp ground cumin
1 tsp ground coriander
3 tbsp date molasses
100ml natural yoghurt
4 tbsp tamarind concentrate
1-1/2 tbsp dark brown sugar
1/4 tsp black salt
1 pomegranate seeds (to garnish)
Fresh coriander
chopped (to garnish)
Gram flour noodles (to garnish)
Instructions
1This recipe is all about preparation, organisation & assembly,Chop the onion into a fine dice & set aside. Roughly chop the coriander & set aside. Drain and rinse the chickpeas,In a mixing bowl, combine the sugar, ground cumin and natural yoghurt. Transfer to a squeezie bottle to serve,In a small saucepan combine the tamarind concentrate, brown sugar and black salt, ground cumin (to taste) ground coriander, date molasses and splash of water. If it starts to thicken too much then loosen with water. Heat until sugar has dissolved then set aside to cool. Transfer to squeezie bottle to serve
2Break a hole in the pani puri shells big enough to get the ingredients inside, then you are ready to assemble
3Put 1 tsp of the chopped onion into the bottom of each case, then add 3 chickpeas in each shell, fill the pani puri 1/3 of the way up with the tamarind mixture and fill the remaining with yoghurt mixture
4Finish by garnishing with one pomegranate seed, fresh chopped coriander leaves & a pinch of gram flour noodles
5Eat in one bite!