Spring Fling: Edamame Chaat

26 Mar

Edamame ChaatIf you are an immigrant you know that “identity” is a loose and often elusive term. More that often you find yourself distanced from the ways of your birth country, and yet no matter how hard you try you may never completely belong in your adopted country.  Do not despair, because food often helps bridge the gap!

Food is an intrinsic part of our identities and for an immigrant easy access to childhood meals helps ease and speeds the process of settling into a new country.  This takes time and there’s certainly a learning curve. You will eventually know where to find obscure ingredients (that weren’t obscure where you came from), or discover the perfect substitutes for them. edamame chaat

This recipe is based on a childhood favorite after school snack – Cholia (green fesh chickpeas) Chaat. A chaat is a tangy, spicy and savory street food that’s made of varying ingredients. Several types of chaats can be found all over India and others are region specific. Fresh green chickpeas are not widely available in the US. After several experiments I found the perfect flavor and texture substitute for them – shelled edamame – widely available in all major grocery stores.

This is a fresh, bright and tangy dish that screams SPRING! It can be enjoyed as a light and healthy snack or can be a perfect warm salad addition to any spring meal.

Edamame Chaat Recipe:
Yield: 1 ½ – 1 ¾ cups
Time:  15 minutes

1 tablespoon of butter
½ cup red onion, finely diced
1 green chili, seeded and diced (optional)
½ cup tomato, finely chopped
¼  teaspoon red chili powder
1 teaspoon ground cumin
1 ½ cups of shelled edamame, fresh or frozen (completely thawed if frozen)
1 teaspoon chaat masala (See note)
½ teaspoon freshly squeezed lime juice
white table salt or black salt (rock salt) to taste
1 tablespoon fresh mint leaves, chopped
1 tablespoon fresh cilantro, chopped


  • Chaat masala can be found in all Indian, Pakistani or Bangladeshi stores. It can also be easily ordered online.

1) 1 a small sauce pan or skillet heat the butter on medium heat. When the butter is heated add the chopped onion and sauté stirring frequently until the onion is softened and changes color (translucent). This takes about 5 minutes.
2) Add the green chili and sauté for another minute. Not add the tomato and cook for 2-3 minutes till the tomato is softened.  Add the red chili and cumin powder and cook stirring for a minute.
3) Add the edamame and stir to coat it well. Cook till the edamame is al dente or till desired doneness. Turn off the heat and remove from the stove-top. Stir in the lime juice and add salt to taste. NOTE: Most chaat masalas already have salt in them, so you may only need to add a little salt.
4) Stir in the mint and cilantro and serve warm.

5 Responses to “Spring Fling: Edamame Chaat”

  1. vinicooksveg March 28, 2013 at 12:14 am #

    Sounds interesting! I think I have seen there recently somewhere in market. I was wondering, what are they! You just gave some good information. They are green soyabeans! Thank you!

    • neharmorarji April 16, 2013 at 4:10 pm #

      Glad to help. They are a wonderful and very healthful ingredient.

  2. rabbitcancook March 28, 2013 at 2:51 am #

    This is lovely and the color really represent spring 🙂


  1. Wild Mushroom & Goat Cheese Tartines | Feeding your Appetite - May 14, 2013

    […] a tapas style meal or party serve this along with Chili-Cheese wonton cups, Spring Fling: Edamame Chaat and a nice cheese and charcuterie […]

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