{"id":204,"date":"2015-04-28T09:07:57","date_gmt":"2015-04-28T09:07:57","guid":{"rendered":"http:\/\/www.ashwita.com\/food\/?p=204"},"modified":"2015-04-21T13:48:24","modified_gmt":"2015-04-21T13:48:24","slug":"chana-chaat-chickpea-salad","status":"publish","type":"post","link":"https:\/\/www.ashwita.com\/food\/chana-chaat-chickpea-salad\/","title":{"rendered":"Chana Chaat\/ Chickpea Salad"},"content":{"rendered":"

\"chana<\/p>\n

Well, this isn’t exactly the chana chaat<\/em> you get on the streets of Lucknow. This has a lot more things. It is just wonderful eaten cold on hot summer days. Don’t overdose though, because chickpeas are a tad hard to digest and the digestion is a bit weak in summers.<\/p>\n

Time taken: 30 min
\nServes 4<\/p>\n

Ingredients<\/h3>\n

\u00bd cup chana<\/em> or chickpeas
\n1 large potato
\n1 small cucumber
\n1 tomato
\n\u00bd green mango (optional)
\n\u00bd cup coriander leaves
\n1 green chili
\n1 tsp chaat masala (or jeera pd + hing + anardana pd + kala namak)
\n2 tsp lemon juice
\nsalt to taste<\/p>\n

Method<\/h3>\n

\"\"<\/p>\n

Soak the chickpeas overnight and then pressure cook along with the potatoes until done, about 10 min. (Skip this step if you’re using canned chickpeas)<\/p>\n

\"\"<\/p>\n

While the chickpeas are cooking, chop the cucumber, tomato, mango (if using), chili and coriander.<\/p>\n

Once the chickpeas are cooked, carefully release the pressure and open the cooker. Peel and chop the potatoes.<\/p>\n

\"\"<\/p>\n

Toss everything together, chill and serve!<\/p>\n","protected":false},"excerpt":{"rendered":"

Well, this isn’t exactly the chana chaat you get on the streets of Lucknow. This has a lot more things. It is just wonderful eaten cold on hot summer days. Don’t overdose though, because chickpeas are a tad hard to digest and the digestion is a bit weak in summers. Time taken: 30 min Serves … Continue reading Chana Chaat\/ Chickpea Salad<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1,12],"tags":[22],"class_list":["post-204","post","type-post","status-publish","format-standard","hentry","category-allposts","category-salads","tag-north-indian"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5Tz6f-3i","_links":{"self":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/204","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/comments?post=204"}],"version-history":[{"count":0,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/204\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/media?parent=204"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/categories?post=204"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/tags?post=204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}