Usha Singh
All over India, visitors and locals are greeted by the numerous street vendors selling the most delectable savoury snacks, sweets and the best chai. Whether you are in a major city or in the country side, it is extremely difficult to resist the fare that they have to offer. These dishes are prepared on the roadside in their carts with the freshest ingredients, a lot of passion and craftsmanship like you have never seen before. However when one embarks on a tour of India, you are always advised not to eat food from the street vendors, because one is not sure of how hygienic their surrounds and methods are, and with the growing popularity of “Mumbai Street Food” and the influx of international tourists, there are now food courts available in most malls selling all of these amazing dishes. I still believe that the experience of watching and eating a dish from an authentic street vendor is a “Must” when visiting India. The street food menu is vast and very often regional and seasonal. I am sharing the recipe for “Khati Meeti Alloo Channa” (translated into English means sour & sweet potato & chick peas) which one of many dishes that is available in the “street food menu”
Khati Meeti Alloo Chana (Serves 4)
1 can chick peas (drained and washed)
1 cup boiled and cubed and potatoes
2 tablespoon finely chopped red onion
¼ teaspoon finely chopped fresh green or red chilli
3 tablespoon finely chopped fresh coriander
½ teaspoon crushed coriander seeds
1teaspoon salt (can be adjusted to individual taste)
Dressing
2 teaspoon tamarind paste
¼ cup water
2 tablespoon olive oil
1 ½ tablespoon honey
½ teaspoon salt
½ teaspoon crushed coriander seeds
1 teaspoon desiccated coconut (optional)
Method
- Add all of the salad ingredients to a large salad bowl, and lightly mix the ingredients while ensuring not to mash the potatoes and allow this to marinate for about 10minutes
- Mix all the dressing ingredients and (if necessary a little more honey can be added) pour this dressing over the chick pea and potato salad before serving
- You could serve it on a bed of baby spinach and mix lettuce leaves and top it with some cooked crushed papadums on top for some crunch
- It makes an excellent light lunch dish or an “anytime snack”
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