Ingredients
I love this chaat because it’s basically summer in a bowl. One sizzle of cumin, nigella and poppy seeds and suddenly the kitchen smells like a street stall in Lahore or Delhi. Then in tumble sweet cherry tomatoes, nutty black chickpeas and a heroic splash of Raju’s Tangy BBQ Tamarind, binding everything in sweet‑sour stickiness that wakes up your taste buds. It’s lightning‑fast, ten minutes tops, and ridiculously flexible: spoon it next to sizzling samosas, pile it alongside grilled chicken, or slap it over slabs of halloumi. I’ve even scooped it cold with yoghurt for a picnic, or boxed it up as tomorrow’s protein‑packed desk lunch. Finish with fresh dill, sliced green chilli and a cheeky squeeze of lime and you’ve got a crunchy, zingy, no‑lettuce salad that keeps the party (or your afternoon) humming.
Step 1
Heat the oil in a pan over a medium heat, add the seeds and fry for about 1 min, or until they start to pop.
Step 2
Add the onion; stir for 3 mins, until softened but still with some bite.
Step 3
Add the tomato's, cook for 1 min, then stir in the chickpeas. Turn off the heat, stir in Raju Tangy BBQ Tamarind and season. Serve immediately, sprinkled with dill and chilli, or enjoy cold with yoghurt, if liked. Chill leftovers in an airtight container for up to 24 hrs.
