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Spicy Chickpea Salad (Chana Chaat)

Spicy Chickpea Salad in a bowl

Pakistani Spicy Chickpea Salad or Chana Chaat as it is called, is allergy friendly and delicious. Usually served along with tea as a tea snack. It can also be served as a side with dinner or eaten all on its own.

There are a lot of variations to this dish but as usual I have adapted it to our dietary requirements. This dish requires minimum cooking and comes together in less than an hour.

The two ingredients that are crucial to this dish are:

  • 🧂 Chaat Masala: It is a mixture of different spices blended together. The taste is tangy and spicy. The masala mixture is quite common in Pakistani cooking. Usually sprinkled over dishes as a finishing touch.
  • 🧂 Imli as it is called in Urdu, is tamarind. This is what gives this dish the tang. For this recipe I make a pulp by mixing some raw tamarind with water.

These two ingredients make a world of difference on how your salad will taste. You can make both at home or use store bought. In this recipe I use store bought. Both of these are available at any Indian stores or in the international section of the grocery stores.

  • 50 mins
  • Serves 6
  • Easy

Ingredients

Adjust Servings:
2 cans (398 ml) chickpeas
chaat masala, to taste
1 teaspoon or more tamaraind pulp
2 medium potatoes, boiled, peeled and cubed
1 onion
1 tomato
cilantro leaves, for garnish
2 green chilies, deseeded (optional)

Nutritional information

7g
Protein
29g
Carbs
2g
Fat
4g
Sugars
0g
Sat Fat
158k
Calories
Pakistani Chana Chaat

If you make this recipe, snap a pic and hashtag it #limitlessallergies on Instagram, Facebook, & Twitter!

Steps

1
Done
30 min
Boil, peel and cube two medium potatoes.
2
Done
5 min
While the potatoes are boiling, drain and rinse the chickpeas.
3
Done
10 min
cubed vegetables
Cut all the vegetables into cube.
4
Done
5 min
  • spices and vegetables added to the bowl
  • Mixed Spices and Vegetables
Take a mixing bowl. Add chickpeas, all the vegetables, chaat masala and tamarind pulp (you can add more of masala and pulp as needed to suit your taste). Mix and enjoy.

Cook Notes

  • For homemade tamarind pulp: soak about 1/2 pack of tamarind in water. Water should be just enough to make a thick paste
  • When using store bought tamarind pulp, if you are going to add more than 1 teaspoon of the pulp, be careful as it can turn the chaat black. It does not affect the taste though.

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Mince Meat and Potato Cutlets

Egg Free and Dairy Free Mince Meat and Potato Cutlets

These mince meat and potato cutlets, as they are called in our family or you can call them patties, are super easy to make. The mince can be substituted for any other kind of meat you like. They can be made in batches and frozen. The original recipe I am sure is very different from the version I make, as I have adapted it to suit our taste buds and dietary requirements.

They can be packed for school lunch or eaten as a side. I think these will go well as a side with my Chicken & Veggie Rice or Cauliflower Fried Rice or even an accompaniment to Chicken Corn Soup, in this cold weather.


  • 1 hr 45 mins
  • Serves 6
  • Easy

Ingredients

Adjust Servings:
Outer Covering

 1/2 cup dairy free milk

2 tablespoon gluten free flour or corn flour

6 potatoes(any kind), medium

salt and pepper, to taste

Filling

 1/2 lb beef mince

1 green chilli

1 teaspoon salt

1 teaspoon crushed pepper

1 teaspoon cumin

1 teaspoon crushed red pepper

Garnish

 2 tablespoon cilantro

3 cloves garlic, minced

2 tablespoon cilantro leaves

1/2 cup water (prevent potato from sticking to hands)

Oil, for frying

Nutritional information

8g
Protein
31g
Carbs
2g
Fat
2g
Sugars
0g
Sat Fat
166k
Calories

If you make this recipe, snap a pic and hashtag it #limitlessallergies on Instagram, Facebook, & Twitter!

Steps

1
Done
40 min
Boil or bake potatoes, until done.
2
Done
30 min
While the potatoes are cooking, you can either boil the mince or cook it until done. Add the salt, pepper, cumin and red pepper while cooking.
3
Done
5 min
cooked mince filling
Once the meat is done, adjust seasoning. take off from the heat. Add garlic, green chili and cilantro. Mix and cover with lid.
4
Done
15 min
mashed potatoes
When the potatoes are cooked, let them cool down. Now peel off the skin, put all the potatoes in a bowl. Add the milk, flour and seasoning. Mash the potatoes, just like mashed potatoes, adjust the seasoning, to taste.
5
Done
5 min
  • shaping the gluten free potato patty
  • putting the meat filling into potato
First wet your hands with a little water so that the potatoes dont stick to your hands. Now take a handful of the potatoes and flatten it on your hand. Add the filling.
6
Done
5 min
giving the patty shape
Cover the filling by pressing the ends together with the hand. Add more potato to cover the filling, if required. Give it a patty shape.
7
Done
5 min
fried egg free gluten free and dairy free cutlets in s stack
Now fry on high heat, until golden. Enjoy with your favorite dip.

Cook Notes

  • When frying make sure the oil is hot enough that the patty doesn't soak up the oil and disintegrates.
  • Can be frozen. Take a flat freezer safe platter, lay down the patties on the plate and freeze. Once frozen, take out of the freezer , let it sit for a few minutes, then put them in a freezer bag and refreeze.



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Allergy Friendly Khara Masala Qeema


Allergy Friendly Dairy Free Khara Masala Qeema Spicy Mince Meat Curry

A lot of you might be wondering what does Khara Masala Qeema means? It is basically a Pakistani spicy mince meat curry. Khara Masala means whole spices (not crushed or ground) and Qeema/keema means mince meat. This is a super easy and quick curry dish, loved by my children. I make it when I am in a hurry. Any kind of mince meat can be used, for example, lamb or beef even chicken. I usually make it with lamb. Serve it with your favorite gluten free bread or gluten free tortillas as I do.

  • 1 hour
  • Serves 4
  • Easy

Ingredients

Adjust Servings:
1 lb mince (coarsely crushed)
4 garlic cloves, minced
1 large onion, sliced
4 tablespoon extra-virgin coconut oil, or any other kind
1 teaspoon salt
10 whole button red chilies
1 tablespoon mix whole spices - cloves, black pepper, black cardamom
1 teaspoon white cumin
2 tablespoons ginger julienne
Garnish
1 teaspoon garam masala
3 tablespoon fresh lemon juice
3 green chilies

Method

1
Done
30 - 40 min

Heat oil in a pan, add all the ingredients, except garnish, and cook until oil separates and the meat is cooked through.
2
Done
5 min

Add lemon and garam masala, mix. Take off heat, Then add the green chilies, cover and let it sit for 5 minutes

Gluten Free Chicken Samosas

Allergy friendly, gluten free rice paper samosas

Yummy as declared by my son, who is the most pickiest of eaters. This recipe uses rice paper as the replacement of the pastry that is used in the traditional samosa recipe. Rice paper is usually available in the international section of the grocery aisle and is usually stiff but soaking it in water makes it soft and then you can shape it any way you like. Shallow frying will give it the crispiness and while frying make sure that you keep each of the samosas separate from other as the rice paper sticks to each other and then all the covering tears apart and the filling comes out.

Don't expect them to be a perfect triangle as they are gluten free. Also because once the rice paper softens you have to handle it carefully or it sticks together. The more slowly and carefully you do the first few the more perfect shape you will get.

  • 1 hour.
  • Serves 6
  • Easy

Ingredients

Adjust Servings:
6 Rice Paper Sheets
1 Cup Boiled and shredded Chicken (with salt, pepper and any other spice)
1 Onion, chopped
1 Bowl Water, to soak
Oil, for frying

Steps

1
Done
5 min

Mix the chopped onions with the shredded chicken and adjust seasoning.
2
Done
5 min
  • Chinese rice paper
  • rice paper samosa

Take a rice paper sheet and soak it in water just until it softens. Then carefully cut in half with a help of a knife.
3
Done
5 min
chicken filling

Now add filling in each half, about a tablespoon.
4
Done
10 min
  • making samosa
  • Pakistani Samosa
  • Tea time snack samosas
  • triangle samosas

Now take one side and fold it over the filling. Then do the same with the other side, you should end up with a triangle shape. Now press all sides to close off gaps.

4
Done
10 min
  • samosa snack
  • fried samosas

After you have used all the sheets, shallow fry and enjoy with your favorite dip!

Cook Notes

  • Once the rice paper softens it tends to stick together be careful when handling.
  • Resist the urge to keep turning the samosas or they will break, let one side brown first, do it on medium heat.
  • When frying leave some space between each samosa so they don't stick to each other otherwise they tear apart and all the filling comes out

Pakistani Style Corn on the Cob


Pakistani Style Allergy Friendly Corn on the Cob

Corn is our family's absolute favourite vegetable to eat, in any shape or form. I remember it being sold as a street food in Pakistan. A man strolling the street with a small cart, on it a makeshift stove for grilling up the corn. After it was cooked up, it was smeared with red chilli powder with the help of half a lemon or a lime.

I have tried to recreate this recipe at home, grilling the corn on a grill pan, as I do not have a proper grill for now. If you have BBQ grill, you can use that to grill the corn. It is a very easy and delicious recipe, a little different from the usual corn on the cob.

  • 1 hr. 5 min
  • Serves 2
  • Easy

Ingredients

Adjust Servings:
1 tsp coconut oil or vegetable oil
2 Corn on the cobs
1 lemon/lime, cut in half
1/4 tsp chilli powder
salt, to taste

Steps

1
Done
60 min

Boil the corn until done.
2
Done
2 mins

Heat up a grill pan, on medium heat. Place the corn on the pan and pour coconut oil or the vegetable oil on top of each corn. Let it cook until you see sear marks
3
Done
1 min

Meanwhile, in a plate mix up the chilli powder and salt.
4
Done
1 min

Once the corn is done, take half the lemon/lime whichever you are using, dip it in the chili powder mix and rub it all over the corn, squeezing the lemon a little so the juice comes out.

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