chickpea and potato seasoned yogurt salad

chickpea and potato seasoned yogurt salad


for seasoning
1/2 teaspoon crushed red chili
1/2 teaspoon red chili powder
1/3 dry mango powder
1 teaspoon sugar
1/3 teaspoon salt
for green sauce
10 green chilis
1/2 cup mint leaves
1/3 cup coriander
1/2 cup parsley
1/2 teaspoon cumin seeds
1/4 teaspoon black salt
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 tablespoon tamarind pulp
for assembling
2 1/2 cups yogurt
1/2 cup cold water
1/2 cup boiled chickpeas
1/2 cup boiled potatoes - cubes
1/3 cup red onion - julienne
for garnish
1/2 teaspoon tamarind pulp
1 teaspoon brown sugar
1 teaspoon cold water
1 fried spring roll pastry sheet


for seasoning
Grind crushed red chili, red chili powder, dry mango powder, sugar, and salt for later use.
for green sauce
Blend green chilis, mint leaves, coriander, parsley, cumin seeds, black salt, salt, lemon juice, and tamarind pulp into a smooth sauce.
for assembling
In a large bowl, whip up 2 1/2 cups yogurt and water with the prepared seasoning and a tablespoon of the green sauce. Toss in boiled chickpeas, potatoes, and red onion.
for garnish
Blend tamarind pulp, brown sugar, and cold water to make a sweet-tangy sauce. Drizzle over the salad and crush the pastry sheet to garnish.

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