Prep 15 mins
Cook 15 mins
This is a delightfully sweet and tangy snack or side dish made with chickpeas and potatoes. Tamarind paste is readily available in Indian grocery stores. Update based on a review - Shallots can be substituted with mild onions and is meant to be raw. This imparts a special crunchy flavor that is excellent in all Indian chaat and some Indian salads. Also remember that tamarind is a distinctive taste and if you're new to it, start with less and go by taste. Experiment and enjoy!
- Rinse and drain the garbanzo beans; place in a bowl.
- Boil water in a pan, add the diced potatoes and cook until they are soft and tender.
- Remove potatoes, drain and set aside to cool.
- In a small mixing bowl, mix the tamarind paste and water.
- Add the chili powder, sugar and salt; mix well.
- Pour the tamarind mixture on the garbanzo beans and add the potatoes, chopped onions and the cilantro.
- Mix well and adjust salt to taste.
- Garnish ideas: a slit green chili or a slice a tomato or a slice of lime with a sprig of mint leaves.
Thankyou for posting this delicious recipe. I sprinkled some chaat masala and roasted, ground cumin seeds on top along with some sliced jalapeno. I loved the sweet and sour and salty combination that instantly tickle the taste buds. Thanks again!
I also used red onion instead of shallot. I make my own tamarind syrup so I used that instead of paste. Since the tamarind syrup is made with sugar, I just omitted that and it was fine. The lime squeezed on top really made the flavors pop. You called this a 'snack'. We had it for dinner and found it quite filling by itself.
I used minced red onion as I did not have a shallot. Love the tamarind! I use the dark kind in the plastic jar.