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1 tbsp sunflower oil
½ tbsp cumin seeds
½ x 400g can chick peas, drained
50g ginger, grated
1 tsp garam masala
1 cucumber, diced
100g cherry tomatoes, quartered
½ red onion, finely diced
50g Bombay mix
100g jar Cooks’ Ingredients Tamarind Paste
1 lemon, juice
3 tbsp natural yogurt
1 tbsp Cooks’ Ingredients Chaat Masala
28g pack coriander, finely chopped
1. Heat the oil in a pan and fry the cumin seeds for 30 seconds. Add the chick peas, ginger and garam masala and fry for 2 minutes.
2. Add the chick pea mixture to a bowl and combine with the cucumber, tomatoes and red onion. Add the Bombay mix, then toss through the tamarind paste and lemon juice. Drizzle with the natural yogurt, then sprinkle over the chaat masala and coriander to serve.
This recipe was first published in August 2019.