Chana Chaat Fatteh with Tamarind and Mint Yogurt (Levantine × Indian)

Method

1. Preheat the oven to 180 °C. Cut the pita into 2–3 cm squares, toss with this step's oil on a baking tray and bake for 9 min, until golden and crisp.

   Add in this stepPita breads (about 15 cm) 2Vegetable oil 1¼ tbsp

   oven

2. Make the tamarind chutney: put the tamarind paste, sugar and water in a small pan over medium-low heat and simmer, stirring, for 3 min, until syrupy and it coats a spoon. Let it cool; it thickens as it cools.

   Add in this stepTamarind paste 1½ tbspBrown sugar 1½ tbspWater 45 ml

   medium-low heat

3. Toast the pine nuts in a dry 22 cm frying pan over medium-low heat for 2 min, shaking the pan, until golden, then tip them onto a plate.

   Add in this stepPine nuts 15 g

   medium-low heat

4. Heat the rest of the oil in the same pan over medium heat, add the cumin, chilli powder and garam masala and stir for 20 seconds until fragrant, without letting them burn. Add the drained chickpeas and half the salt and toss for 4 min, until hot and coated in spice.

   Add in this stepVegetable oil ¾ tbspGround cumin ½ tspKashmiri chilli powder (or mild chilli powder) ¼ tspGaram masala ½ tspCanned chickpeas, drained 240 gSalt ¼ tsp

   medium heat

5. Finely chop the mint and stir it into the yogurt with the grated garlic and the remaining salt. Finely dice the red onion and tomato and chop the coriander.

   Add in this stepPlain unsweetened yogurt 300 gFresh mint leaves 5 gGarlic cloves 1Salt ¼ tspRed onion 40 gTomato 100 gFresh coriander (cilantro) 6 g

6. Spread the pita chips on a plate, spoon over the warm chickpeas, then the mint yogurt. Drizzle with tamarind chutney and scatter with onion, tomato, coriander and pine nuts. Serve straight away so the chips stay crunchy.