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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chana Chaat   
    Categories: Appetizer, Snack, Indian, Pakistani   
         Yield: 4 Servings   
       
         8 oz Tamarind with seeds (226 g)   
       1/2 ts Salt   
         1 ts Cumin powder   
         2 ts Cayenne pepper   
         1 c  Sugar   
        30 oz Chickpeas (2 cans)   
         5 oz Potato (150 g);   
              - boiled, peeled, diced   
     2 1/2 oz Red onion (75 g); diced   
     2 1/2 oz Roma tomato (75 g); diced   
         1 ts Salt   
         4 tb Tamarind chutney   
         4 tb Cilantro; diced   
     2 1/2 ts Chaat masala   
       
     Preparation time: 10 minutes   
     Cooking time: 5 minutes   
        
     A sweet, tangy, crunchy snack that is served at both food stalls and   
     Pakistani homes. It's a staple during Ramadan and Eid but really can   
     be enjoyed at any time of the year.   
        
     To prepare the chutney, place tamarind in a large heatproof bowl and   
     pour roughly 3 to 3-1/2 cups of hot water. Let the water come to room   
     temperature, and squeeze the tamarind pulp with your hands, removing   
     the seeds as you go along. Once you have removed all the seeds,   
     strain the tamarind juice.   
        
     Place the tamarind juice, salt, cumin powder, cayenne pepper and 1 cup   
     sugar in a saucepan. Bring to simmer, and let it cook for 45 minutes   
     to 1 hour until you get the desired consistency. Remove from heat and   
     place in airtight jar.   
        
     To get started on the chaat, drain canned chickpeas, and place in   
     large bowl. Add diced potato, onion, and tomato. Add salt, chaat   
     masala, and 4 tb tamarind chutney. Mix well. Add finely diced   
     cilantro and mix again. Dust with remaining chaat masala.   
        
     Recipe by Maryam Jillani   
        
     Recipe FROM:    
       
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