Bangladeshi chola bhuna chaat
- Published: 8 Aug 24
- Updated: 20 Aug 24
Food writer Dina Begum shares her recipe for a chickpea and potato chaat, packed with colour and contrasting textures.
Dina says: “This recipe is based on a classic snack of sautéed chickpeas, enjoyed at home and as a street food in Bangladesh. The earthiness of the spiced black chickpeas is complemented by chunks of soft potato, tangy tomatoes and fiery chillies. The traditional sourvv element of this chaat comes from lime juice, which brightens up the richness of the chickpeas, and crunch is added by way of muri (puffed rice) and raw red onions.”
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Serves 4 -
Hands-on time 40 min
Nutrition
- Calories
- 290kcals
- Fat
- 9.1g (0.8g saturated)
- Protein
- 10g
- Carbohydrates
- 36g (4.1g sugars)
- Fibre
- 10g
- Salt
- 0.7g
delicious. tips
Dina’s tip: “If you can get hold of a gondhoraj lebu (Bangladeshi lemon), I’d recommend adding a finely chopped wedge of it when frying the mixture, as it adds a beautiful aroma and flavour to the dish.”