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Bombay Chopped Street Salad

Bombay Chopped Street Salad
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Total Time:
30 minutes

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Green Chutney:

- 1 good sized bunch of cilantro

- 1 tablespoon lime juice

- 2 fresh hot green chilies

- 1” piece of ginger

- 1 teaspoon salt

- 1 tablespoon yogurt


Combine everything in a blender, puree until semi-smooth.


Thick, Simple Tamarind Sauce:

- Dates (optional)

- 5 tablespoons sugar

- 1 teaspoon salt

- 2 teaspoon ground roasted cumin seed

- 3 tablespoons tamarind concentrate (sold in bottles)

- 1 teaspoon chili powder

- 1 tablespoon finely diced mint


Combine tamarind concentrate with 5 tablespoon boiling hot water, mix thoroughly. Add remaining ingredients and mix well. This will produce a thick sauce, that can last up to two weeks in the fridge.


Yogurt Sauce:

- 1 Cup Thick Greek Yogurt

- 2 teaspoons mango powder (or lemon juice)


Salad Ingredients:

- Chickpeas

- Mint leaves

- Diced fresh beets

- Fresh organic soft garbanzo beans seasoned with black salt

- Chopped cilantro

- Scallions

- Diced thai chili

- soft boiled potato

- Wontons (optional)

- Peanuts, chopped (optional)


1.Combine 1/4 cup each of the Garbonzo beans, soft boiled potato, beets in a bowl. To this, add a sprinkle of fresh mint leaves, chopped cilantro and desired amount of fresh thai chili


2. To the mixing bowl add 1.5 tablespoons of seasoned yogurt and mix to coat all the ingredients


3. Plate the salad. On top of the yogurt dressed salad, drizzle both the mint and tamarind sauces. Top with wontons and/or chopped peanuts and more fresh herbs.

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