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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.
Place the chickpeas and 1 teaspoon (5 mL) salt in the inner pot. Add enough water to cover by 3 inches (7.5 cm).
Secure the lid and cook on high pressure for 35 minutes.
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.
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.
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.
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.
