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Preheat a skillet large enough to hold the chickpeas over medium low heat.
Add the oil. When it starts to shimmer add 1/2 the green chilies. Fry for about 30 seconds.
Add the cumin, chaat masala, kashmiri chili powder and salt. Cook another 30 seconds.
Add the chickpeas and tamarind sauce. Toss to combine and cook until chickpeas are just warmed through. Not hot. Just warm.
Transfer the chickpeas to a bowl large enough to toss all the ingredients. If you are serving cool, let the chickpea mixture cool to room temperature. Add the remaining green chilies, cucumber, red onion and cilantro. Toss to combine. Taste. Adjust salt to taste. Serve.