Tangy chickpea salsa (Chana chaat patti) from Prashad at Home: Indian Cooking from Our Vegetarian Kitchen (page 244) by Kaushy Patel

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spiced savoury tapioca (Sabudana kichdi); Griddled pepper & paneer (Paneer tikka); Green pigeon pea and gram flour bhajis (Tuvar dhokri vada); Layered vegetable rice (Dum biryani); Fenugreek flatbread (Methi bhakri)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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