Serves 4 as a snack
Appetizer

Ingredients

For the Chaat
  • dried chickpeas,1,cup,picked over and rinsed—about 8 ounces,small-chickpeas
  • Kosher salt,2,teaspoons,divided,morton-kosher-salt
  • Chaat Masala,4,teaspoons,divided,chaat-masala
  • English cucumber,1,,diced,
  • pomegranate seeds,1,cup,,
  • roughly chopped fresh cilantro leaves,1,cup,,
  • roughly chopped fresh mint leaves,1/2,cup,,
  • bunch green onions,1,,sliced and divided,
  • freshly squeezed lime juice,6,tablespoons,divided,
  • plain yogurt,1,cup,,
  • serrano chile,1,,minced,
  • roasted cashews,1/2,cup,,indian-raw-cashews
  • fried bhel chips or crushed tortilla chips,1/2,cup,,haldirams-bhelpuri
  • fried chana dal or crushed tortilla chips,1/2,cup,,split-chana-dal
  • sev,1/2,cup, or crisp rice cereal,haldirams-nimbu-masala
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Instant Pot Chickpea Chaat

My friends Zeeshan Shah and Yoshi Yamada of Chicago’s Bombay Breakdown create some of my favorite takes on Indian street food and snacks. I can’t resist this chaat when it’s on the menu, so I recreated my own version at home, adding toasted cashews and pomegranate seeds. This is the kind of food I’ll snack on all day. — from The Complete Indian Instant Pot® Cookbook by Chandra Ram. Buy this book from Robert Rose, Indiebound, or Amazon.

Reprinted with permission from The Complete Indian Instant Pot Cookbook by Chandra Ram, 2018. Published by Robert Rose. Photographs copyright © 2018 Galdones Photography.

Written By Chandra Ram | Dec 03, 2018

Ingredients

For the Chaat
  • dried chickpeas,1,cup,picked over and rinsed—about 8 ounces,small-chickpeas
  • Kosher salt,2,teaspoons,divided,morton-kosher-salt
  • Chaat Masala,4,teaspoons,divided,chaat-masala
  • English cucumber,1,,diced,
  • pomegranate seeds,1,cup,,
  • roughly chopped fresh cilantro leaves,1,cup,,
  • roughly chopped fresh mint leaves,1/2,cup,,
  • bunch green onions,1,,sliced and divided,
  • freshly squeezed lime juice,6,tablespoons,divided,
  • plain yogurt,1,cup,,
  • serrano chile,1,,minced,
  • roasted cashews,1/2,cup,,indian-raw-cashews
  • fried bhel chips or crushed tortilla chips,1/2,cup,,haldirams-bhelpuri
  • fried chana dal or crushed tortilla chips,1/2,cup,,split-chana-dal
  • sev,1/2,cup, or crisp rice cereal,haldirams-nimbu-masala
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Step one

Place the chickpeas and 1 teaspoon (5 mL) salt in the inner pot. Add enough water to cover by 3 inches (7.5 cm).

Step two

Secure the lid and cook on high pressure for 35 minutes.

Step three

Once the cooking is complete, let the pressure release naturally. Check to make sure the chickpeas are soft enough for your liking (if they are still too hard, cook on high pressure for another 5 minutes). Drain.

Step four

Combine the cooked chickpeas with 2 teaspoons (10 mL) chaat masala in a large bowl. Add the cucumber, pomegranate seeds, cilantro, mint and half of the green onions. Toss the mixture with 4 tablespoons (60 mL) lime juice.

Step five

Place the yogurt in a medium bowl and stir in the remaining 2 tablespoons (30 mL) lime juice, 1 teaspoon (5 mL) salt and green onions, plus the chile.

Step six

Spoon the yogurt mixture over the chickpea mixture. Top with cashews, bhel chips, chana dal and sev. Sprinkle the remaining 2 teaspoons (10 mL) chaat masala overtop; serve immediately.