Thursday 25 March 2021

Rajma Chaat / Kidney Beans Salad

Rajma salad or rajma chaat – a quick Pakistani style red kidney beans salad. I just love the tangy flavour from the tamarind chutney and chaat masala powder. 

I actually got the recipe from my aunt. After trying it last Eid and I instantly felling in love with it, I asked her for the recipe!

I slightly adapted it by topping the chaat with khatta meeta (crunchy Indian snack) to add some crunch and texture to the finished dish.

In this recipe I have used homemade tamarind chutney. Although these days, you do get those ready-made packs of imli/tamarind chutney from many brands in the markets, they often contain a huge amount of sugar and preservatives. So, I would recommend making a homemade one instead which I'll teach you on this recipe.

It's definitely a quick one especially if you have boiled potatoes in hand and are using canned kidney beans and chickpeas. 

Rajma Chaat / Kidney Beans Salad RECIPE


Kidney Beans / Rajma Chaat:

  • 1 can of cooked red kidney beans in salted water (400g), washed and drained
  • 1 can of cooked chickpeas, washed and drained
  • 1 medium size potato, diced and boiled
  • 1 medium size tomato, chopped
  • 2 small size peaches, diced
  • 1 medium size red apple, diced with skin on
  • 1 small size onion, chopped
  • 3 tbsp of fresh lemon juice
  • 2 tsp chaat masala (add less/more to taste)
  • 130 ml of homemade tamarind chutney
  • 1 tbsp plum chutney (optional for extra sweetness)

Homemade Tamarind Chutney:
  • 130 g wet tamarind with seed 
  • 2 cups (500ml) boiling water 
  • 1/2 tsp cumin powder
  • 1/2 tsp black pepper powder
  • 60 g jaggery 
Store-bought Indian snack, Khatta Meeta (optional)

Prepare Tamarind Chutney:
  1. In a bowl soak tamarind in 2 cups of boiling water for 20 minutes.
  2. Mash it using hands and strain it through a soup strainer.
  3. Discard the tamarind pulp and seeds and keep the water.
  4. Add the tamarind water in a pan. Add jaggery, cumin powder and black pepper powder. Cook the mixture on medium heat for 10-12 minutes.
  5. Keep stirring at regular intervals. Remove the pan from heat and keep on the counter until it is cooled properly.
  6. Turn off heat and let cool completely.
  7. Once cool pour in a sterilised container and store in the fridge.

Prepare Rajma Chaat:
  1. In a large bowl combine all ingredients (kidney beans, chickpeas, potatoes, tomatoes, peaches, apples, onions lemon juice and chaat masala and homemade tamarind sauce) mix well. 
  2. If too sour add a few tbsp of plum chutney and mix well. 
  3. Optional Top with khatta meeta to add some crunch.


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