Chana chaat

Ingredients

• 300g potatoes, peeled and cut into large pieces
• 250g home-cooked chickpeas (or a 400g can)
• 4 tomatoes, diced
• 10cm piece of cucumber, diced
• 1 small mango, peeled and diced (a ‘raw’ or unripe mango would be fabulous)
• 2.5cm knob of fresh ginger, finely diced
• ½ red onion, finely diced
• 3-4 fresh green chillies, finely diced
• 2 limes, juice and zest
• 1 tsp grated jaggery (or muscovado sugar)
• 1 tsp cumin seeds, toasted and crushed but not completely ground
• 1 tsp coriander seeds, toasted and crushed but not completely ground
• 1 tsp amchur (sour green mango powder)
• A large handful of fresh coriander, roughly chopped

Method

Boil the potatoes in salted water until just tender, then dice roughly. Meanwhile, put the drained chickpeas into a large bowl with the diced tomatoes, cucumber, mango, ginger and onion. Taste your chillies before adding – the salad is usually pretty pokey, but the level of heat is up to you. Stir in the lime juice, zest, 1 tsp salt, sugar and spices.

Turn the diced potato into the salad (too much stirring and you’ll have a mushy mess) and sprinkle over the coriander. Check the seasoning. This should be mouth-puckeringly sour, so do add more amchur or lime juice if required.