• Paowalla’s Green & Black Chickpea Chaat


Green & Black Chickpea Chaat

By Floyd Cardoz, chef/owner of Paowalla in New York City


Paowalla's Green & Black Chickpea Chaat


    • 3 cups cooked black chickpeas
    • 1 cup white onions, finely diced
    • 1/2 cup red radishes, diced
    • 1 teaspoon ginger, minced
    • 1 tablespoon shallots, minced
    • 4 tablespoons lime juice
    • 1 teaspoon chat masala (MDH brand)
    • 1 cup cilantro, chiffonade
    • Salt
    • Pinch of sugar
    • 2 tablespoons olive oil
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon cumin
    • 1 teaspoon serrano chiles, minced
    • 3 cups green chickpeas
    • 1/3 cup tamarind chutney
    • 2 cups fine sev



    In a large bowl combine the cooked black chickpeas, onions, radishes, ginger, shallots, lime juice, chat masala, cilantro, salt and sugar. Mix well.

    Heat a saute pan over moderate heat, add the olive oil and heat until it shimmers. Add the mustard seeds, cumin and serrano chiles, and cook for 2 minutes. Add the fresh green chickpeas and sauté for 3 to 5 minutes.

    Add the chickpeas to the bowl with the other ingredients and mix well.

    Spread the tamarind chutney on the base of a large platter. Spoon the mixed chickpeas over the tamarind chutney. Top with sev and serve immediately.

    • Paowalla’s Pan-Fried Black Pepper Shrimp
    • Floyd Cardoz Cooks Corn & Crab Stir-Fry
    • Floyd Cardoz’s Flank Steak with Thai Salad

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