AuthorNureen SCategoryIndian, Ramadan, Side Dishes, Snacks
16 oz chickpeas, drained
2 cups boondi
2 cups yogurt
1 onion, chopped
1 tomato, chopped
1 jalapeno, chopped
3 tbsp chaat masala
¼ cup lemon juice
1
Mix together chaat masala, yogurt, and lemon juice until smooth
2
Mix together the ypgurt sauce from step 1, chickpeas and vegetables.
Chill until ready to serve
3
Add in the boondis just a few minutes before serving, otherwise it will soak up all the sauce.
Ingredients
16 oz chickpeas, drained
2 cups boondi
2 cups yogurt
1 onion, chopped
1 tomato, chopped
1 jalapeno, chopped
3 tbsp chaat masala
¼ cup lemon juice
Directions
1
Mix together chaat masala, yogurt, and lemon juice until smooth
2
Mix together the ypgurt sauce from step 1, chickpeas and vegetables.
Chill until ready to serve
3
Add in the boondis just a few minutes before serving, otherwise it will soak up all the sauce.