Try this Aloo Anardana Chaat recipe with sweet and tangy flavor that’ll make you wonder why you didn’t try it earlier.
Check out the recipe here!!

[one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

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• 4 boiled potatoes, cut into small cubes
• 1/3 cup chana daal, soaked overnight and boiled
• 1/4 cup pomegranate seeds
• 1/4 cup plain sev
• 1/2 cup cherry tomatoes, halved
• 2 tablespoon mint leaves, chopped
• 1 small onion, finely chopped
• 1-1/2 tablspoon lemon juice
• 1-1/2 tablespoon olive oil
• 1 teaspoon honey
• 1 teaspoon cumin seeds
• 1/4 teaspoon red chilli flakes
• salt according to taste

[/tab] [tab]Yield: 6 servings

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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

In a small bowl, mix together the lemon juice, honey, cumin seeds, olive oil, red chilli flakes and salt. Set aside.

Step 2

Take a large bowl, add daal, potatoes, pomegranate seeds, onions, mint leaves and tomatoes.

Step 3

Pour lemon-honey mixture over the chaat. Toss to coat evenly.

Step 4

Transfer into a serving dish. Garnish with pomegranate seeds and coriander leaves. Top with sev. Aloo Anardana Chaat is ready to serve. Enjoy!!

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• Serve it as an appetizer or a side salad.

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