Chaat masala with potatoes, chickpeas and solirodium - hot salad or dinner dish

Soliród (Salicornia) is a botanical type of halophyte succulents - plants that grow and tolerate salt water. It is a plant with fleshy stems, similar to horsetail. It comes from beaches and salt marshes in Europe, Asia, South Africa and North America.

Soliród is very rich in fiber, protein and minerals. Since it comes in contact with salt water, it has a salty taste. It can be eaten raw as well as cooked or blanched. It goes very well in salads or as an addition to fish and shellfish.
Chaat masala with salicornia, potatoes and chickpeas. Salad recipe, inspiration - Meera Sodha.

Amchur, or mango powder, is an extremely fragrant spice with a tart taste. We can replace lemon or acid in the kitchen with it. Its addition enlivens the taste of the dishes, making them expressive. It goes well with fish, chicken and vegetarian dishes. Perfect for sauces, soups and curries. Amchur, or mango powder, as well as ground cumin, ginger, we can buy in online stores, among others in Cuisines of the World .

INGREDIENTS

CHAAT MASALA

• 1 teaspoon ground cumin
• 1 teaspoon mango powder (amchur)
• 1/2 teaspoon ground ginger
• 1/3 teaspoon salt
• 1/3 teaspoon chili powder
• 1/3 teaspoon freshly ground black pepper

SALAD

• 4 tablespoons of frying and dressing oil
• 500 g thin-skinned potatoes,
• 400 g cooked or canned chickpeas
• 100 g soliród
• 1/2 lemon, cut into eighths

PERFORMANCE

First, prepare the chaat masala spice. Mix all ingredients in a bowl or jar until combined.

Do not peel the potatoes, wash them, dry them thoroughly and cut them into 1 cm cubes. Heat two tablespoons of oil in a large frying pan over medium heat. Put the potatoes in, fry for about 15 minutes, until they are crispy on the outside and soft on the inside. From time to time, we mix them, after frying, put them into a large bowl.

Pour another spoonful of oil into the pan and fry it on hot chickpeas. Fry for about 3-5 minutes, until hot and slightly golden. We add to the potatoes.

In a medium saucepan, bring the water to a boil, add the lemongrass and cook for two minutes. Drain and add to potatoes and chickpeas.

We add hi chaat masala to the salad, drizzle with a little oil and squeeze the juice out of a few lemon wedges. Gently mix everything, try and, if necessary, season with the remaining chaat masala mixture and, possibly, lemon juice. We serve it hot, but it is also very tasty when cold.

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