CHICKPEA CHAAT
Heather Carlucci-Rodriguez, Lassi New York, NY

Ingredients

First layer - Tamarind Chickpeas

4 tablespoons tamarind concentrate
1 tablespoon  Bengali 5-spice
1 tablespoon peanut oil
1 tablespoon peeled, grated ginger
1 minced cloves garlic
1 minced chilis
1 tablespoon ground coriander
1/4 teaspoon turmeric
pinch asafoetida
1 pound chickpeas
4 tablespoon chopped cilantro
¼ teaspoon garam masala

-cook bengali spice in oil just till it sizzles.
-stir in ginger, garlic, chilis, and let cook 5 minutes.
-add coriander, turmeric and asafoetida.
-mix with chickpeas and tamarind.  Let cook until chickpeas are soft.
-finish with cilantro and garam masala.

Bengali 5-spice

2/3 cup cumin seeds
1/3 cup ajwain seeds
1/4 cup mustard seeds
3 tablespoons kalonji seeds
2 tablespoons methi seeds

-toast, cool, grind.

Second layer-Tomato Chaat salad

5 medium tomatoes-cut into 1/2" pieces
1/2 teaspoon chaat masala
kosher salt to taste
2 tablespoons  chopped cilantro

-toss in bowl and let sit

Third layer-The Chutneys

spicy mint chutney

2 cups mint leaves
2 small bunch fresh cilantro
1 teaspoon dried mango powder
1/4 onion, diced
1 green chili
3/4 cup plain yogurt
1 T salt

-puree all ingredients in blender to smooth.
-adjust seasoning if needed.

boondi raita

1 cup plain yogurt
1/3 teaspoon kosher salt
1/3 teaspoon dried mint
1/3 teaspoon chaat masala

1/2 cup plain boondi (chickpea dumplings)-soaked in 1 cup water for 15 minutes

-whisk yogurt, salt, mint and chaat masala together.
-drain off any extra water from the boondi and gently fold into yogurt.

Layer all elements and top with handful of dry boondi for crunch.