Chickpea chaat salad with fresh pomegranate seeds from 1,000 Indian Recipes by Neelam Batra

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Notes about this recipe

  • Yildiz100 on October 13, 2023

    Reduce coriander

  • Yildiz100 on May 04, 2019

    So delicious! I needed more acidity so I added some lime. This may have been because of my tamarind preparation (I used some tamarind water that I had previously prepared for Vietnamese cooking thickened with a little tamarind concentrate). Omitted the cilantro - personal preference. Next time will use both the whites and greens of the scallions to give the salad more color.

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