Salads are the key to these hot days – no or little cooking, refreshing to eat, sustaining and delicious. Infinitely sharable, salads invite the senses to cool off, relax and enjoy.
With some cooked borlotti beans on the kitchen bench needing attention, a salad was whipped up in no time. Based on the Indian classic dish Channa Chat, these beans were used instead of chickpeas. Perfect.
You might also want to try Crimson Beetroot and Berlotti Fry, and Channa Chaat. Explore our Salads here and here. Explore our Indian recipes here and here. Find inspiration in our Summer dishes here and here.
Try other recipes with Chaat Masala: Chickpea (Channa) Chaat, Kachumber Salad and Channa Chaat on Kovalam Beach. Also Watermelon Salad, Borlotti Bean Chaat, Spicy Vegetable Sticks and Chickpeas and Young Ginger Salad.
Borlotti Bean Chaat
Cuisine: Indian influenced
Prep time: 5 mins
Cooking time: 30 mins to cook potatoes, (plus overnight soaking and 1 hr cooking of beans, if required)
Serves: 4 – 5 people, as a snack or side dish or salad.
1 cup cooked borlotti beans.
2 big boiled potatoes, peeled and chopped
1 green chillies finely chopped
1 tspn ginger finely chopped
1 – 2 medium onions chopped
1.5 – 2 Tblspn lemon or lime juice
1 tspn jaggery or fine sugar
2 Tblspn coriander leaves chopped
2 med tomatoes, chopped
Sea Salt to taste
Chat Masala to taste – start with about 1/2 Tblspn, and add more if you wish.
Mix, taste and adjust flavours with lemon, salt and chaat masala. Refrigerate for 2 – 3 hours. Serve cold.
You can add chopped mint and/or parsley too, even some mung bean sprouts.