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Rajat Parr was born in Kolkata in 1972 and didn't leave until he was 22, which explains why Indian flavors are such a big part of his cooking. This salad, for instance, is a twist on the classic Indian street food called chana chaatMore Indian Recipes

Rajat Parr
November 2009

Gallery

Credit: © Anna Williams

Recipe Summary

active:
15 mins
total:
2 hrs 15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, cover the chickpeas with 4 inches of water. Bring to a boil and simmer over moderate heat, stirring occasionally, until the chickpeas are tender, about 2 hours; drain.

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  • In a large bowl, combine the tomato, cucumber, red onion, jalapeño, olive oil, vegetable oil, lemon juice, cumin, cayenne and mango powder. Add the chickpeas and season with salt. Serve at room temperature or slightly chilled.

Notes

Dried mango powder, also known as amchoor, is made from sun-dried green mangoes. It's available at Indian markets and from kalustyans.com.

Suggested Pairing

Rajat Parr pairs this dish with an aromatic white like a Grüner Veltliner from Austria, or lightly spicy Riesling.

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