Methi Chaat

Methi Chaat is a vibrant and tangy Indian street food that combines fresh fenugreek leaves with a medley of spices and a zesty dressing. This dairy-free dish is perfect for a light dinner or as an appetizer, bursting with flavors and textures.

Ingredients

• Fresh methi leaves (fenugreek) - 100 grams
• Boiled potatoes - 1 medium (about 150 grams)
• Chickpeas (cooked or canned) - 100 grams
• Red onion - 1 small, finely chopped
• Tomato - 1 medium, diced
• Cucumber - 1 small, diced
• Green chili - 1, finely chopped (adjust to taste)
• Fresh coriander leaves - 2 tablespoons, chopped
• Lemon juice - 2 tablespoons
• Chaat masala - 1 teaspoon
• Cumin powder - 1/2 teaspoon
• Salt - to taste
• Black salt - 1/4 teaspoon
• Pomegranate seeds - 2 tablespoons (for garnish)
• Sev (crispy chickpea noodles) - for garnish

Steps

1. Wash the methi leaves thoroughly and chop them coarsely.
2. In a mixing bowl, combine the chopped methi leaves, boiled potatoes (mashed), chickpeas, red onion, tomato, cucumber, green chili, and fresh coriander.
3. In a small bowl, mix the lemon juice, chaat masala, cumin powder, salt, and black salt to create the dressing.
4. Pour the dressing over the salad mixture and toss gently to combine all the ingredients.
5. Let the chaat sit for 5 minutes to allow the flavors to meld.
6. To serve, plate the chaat and garnish with pomegranate seeds and sev for added crunch.

Nutrition

• Calories: 250
• Protein: 7 g
• Carbs: 42 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A, C, and K from fresh methi leaves, which support immune function and skin health.
• High in fiber and protein from chickpeas, aiding in digestion and promoting satiety.

Tags