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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":512,"pronunciation":536,"substitutions":537,"slug":550,"title":551,"shortTitle":552,"nativeName":553,"romanized":554,"countrySlug":555,"region":556,"baseServings":557,"prepMinutes":558,"cookMinutes":558,"restMinutes":559,"difficulty":560,"course":561,"diet":564,"mainIngredients":568,"images":569,"keywords":579,"publishedAt":585,"updatedAt":585,"authorSlug":586,"summary":587,"localeSlug":550,"alternates":588},[394,397,400,403,406],{"answer":395,"question":396},"Salt pulls liquid out of raw onion and tomato within minutes, and tomato seeds are almost entirely water to begin with. Deseed the tomatoes, chop them slightly larger than you think, and hold both the tomato and the salt back until the last fifteen minutes rather than dressing everything at once. If it has already pooled, tip the bowl and spoon off the liquid — do not stir it back in, because it dilutes the dressing that is still clinging to the chickpeas.","Why did my chaat turn watery in the bowl?",{"answer":398,"question":399},"No, they do very different jobs. Chaat masala is a cold-use souring blend built on amchur or dried pomegranate, black salt, roasted cumin and pepper, and it is sprinkled on finished food. Garam masala is a warm blend of cinnamon, cloves, cardamom and pepper meant to be cooked into a dish, and it tastes wrong and slightly soapy on something cold and sour. Every South Asian grocer sells chaat masala cheaply, or use the mix given in the substitutions.","What is chaat masala and can I use garam masala instead?",{"answer":401,"question":402},"Boil and cool the chickpeas and potatoes and make the chutney up to two days before. Chop the onion, tomato, chile and cilantro on the day and keep them in a covered box in the fridge. Combine everything about half an hour before people eat, taste it once more for salt and lemon at that point, and add any crisp topping at the table. Fully assembling it hours early is the one thing that reliably ruins it.","How far ahead can I make chana chaat for a party?",{"answer":404,"question":405},"They share an ingredient and nothing else. Chana masala is a hot cooked curry in which chickpeas simmer in a fried onion and tomato gravy, eaten with rice or bread as a meal. Chana chaat is cold, uncooked beyond the boiling, dressed rather than sauced, and eaten as a snack in a small bowl with a spoon. One is dinner; the other is what you eat while dinner is still cooking.","Is chana chaat the same thing as chana masala?",{"answer":407,"question":408},"Adjust in that order: get the salt right first, because under-salted chaat reads as flat rather than sour, then balance the tamarind against the sugar in the chutney, and add lemon last since it is the sharpest and the easiest to overshoot. The target is a first spoonful that makes you blink slightly and immediately want a second. If it is too sour, a little more boiled potato absorbs the excess better than adding sugar does.","How do I stop it being too sour or too sweet?",[410,411,412,413,414,415],"Boil the chickpeas until they are properly soft, not just cooked. A chickpea with a firm centre will not take on the dressing and stays bland in a bowl of well-seasoned everything else.","Cut the potatoes into 1.5 cm cubes and let them cool completely before dressing. Warm potato turns the chutney cloudy and the cubes break up as you fold.","Deseed the tomatoes. The jelly and seeds are almost pure water and they are the main reason a chaat goes soupy after ten minutes.","Toast the cumin seeds in a dry pan until they darken and smell smoky, then crush them. Ground cumin straight from the jar tastes dusty here, where there is nothing to hide behind.","Season, wait fifteen minutes, then taste again before you serve. Salt and lemon both flatten out as they sit, and the first tasting always under-reads.","Add anything crunchy — papri, sev, fried noodles — at the table and not before, or it turns to paste in three minutes.","🥗","Chana chaat is a cold bowl of boiled chickpeas and potato cubes dressed with tamarind chutney, chaat masala, lemon and enough green chile to make it interesting, with raw onion and tomato folded through for crunch. There is no cooking beyond boiling, and no fat at all — the whole dish is a balancing act between sour, salty, sweet and hot, which is why it tastes sharper and cleaner than almost anything else on a Pakistani table. It is what appears at iftar during Ramadan, alongside fried things, precisely because it is the one item on the plate that cuts rather than adds. Made an hour ahead it is better than made to order.","Chaat is a category rather than a recipe: a family of cold, sour, aggressively seasoned snacks sold from carts and small counters across the subcontinent, whose defining move is the collision of tamarind sweetness with black-salt funk and dried mango sourness. Chana chaat is the plainest and most forgiving member of that family, which is exactly why it became a fixture of the Pakistani home kitchen rather than staying on the street. It needs no frying, no dough, no chutney grinder and no special equipment, and it can be assembled by anyone in the house who is old enough to hold a knife.\n\nIts association with Ramadan is total. During the fasting month, evening tables across the country carry a near-standard set — dates, fried pakoras, samosas, a jug of Rooh Afza, and a bowl of chana chaat — and the chaat has a specific job in that lineup. After a day without food or water, the fried items are welcome for about four bites before they become heavy. The chaat is what resets the palate: cold, wet, sour and salty, closer to a drink than a salad in the way it revives you. Households make it in enormous quantities and eat the leftovers for the pre-dawn meal.\n\nBeyond Ramadan it is picnic food, school-canteen food and the thing that gets made when guests arrive unannounced. Regional habits differ in the details: Karachi tends toward more tamarind and more chutney, Lahore toward more raw onion and a heavier hand with chaat masala, and some families add diced apple or slices of unripe guava, which sounds unlikely and works. The one rule that holds everywhere is that it must be sour enough to make you wince slightly on the first spoonful. Chaat that tastes merely pleasant has been under-seasoned.","Undressed, the boiled chickpeas and potatoes keep three days refrigerated in separate containers, and the tamarind chutney keeps two weeks in a jar. Once assembled, chana chaat is at its best between thirty minutes and three hours old. After that the onion goes strong and slightly bitter, the tomato leaks and the potato softens into the dressing, though a refrigerated bowl is still perfectly edible the next day if you drain off the liquid and refresh it with fresh lemon, cilantro and a shake of chaat masala. Do not freeze it — the potatoes come back mealy and the whole thing collapses.",[421,422,423,424],"Makes the tamarind chutney from scratch in five minutes, which is the difference between a real chaat and dressed chickpeas.","Salts and rests the chaat before serving so the seasoning actually penetrates the chickpeas instead of sitting on the outside.","Deals with the watery-bowl problem directly, by deseeding the tomatoes and holding back the wet ingredients until the end.","Gives a sourness benchmark you can taste against, rather than telling you to season to taste and leaving you there.",[426,427,428,429],"Medium pot","Small saucepan for the chutney","Sieve","Large mixing bowl",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":433,"calories":436,"estimated":8},3,55,11,14,690,290,[438],"Fried snacks that need cutting through — pakoras, samosas, chicken rolls — and a cold drink, which is how it appears at iftar.",[440,443,446],{"name":441,"description":442},"Dahi chana chaat","Whisked yogurt spooned over the top just before serving, with the chutney drizzled on that. Cooler and creamier, and the standard version in many Punjabi households.",{"name":444,"description":445},"Fruit chaat crossover","Diced apple, banana and unripe guava folded in with the chickpeas. Common at iftar tables and better than it sounds — the chaat masala treats fruit exactly as it treats potato.",{"name":447,"description":448},"Papri chaat","Built on a base of crisp fried flour discs with the chickpea mixture piled on top and everything drizzled at the last second. Textural rather than different in flavour, and it must be eaten immediately.",[450,457,462,466,469,472,477,481,485,488,492,496,498,500,503,506,508],{"qty":451,"ref":452,"name":453,"note":454,"unit":455,"group":456},200,"chickpeas","dried chickpeas, soaked overnight","or two 400 g tins, drained — see substitutions","g","Base",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},2,"potato","medium potatoes, boiled, peeled and cut in 1.5 cm cubes","piece",{"qty":463,"ref":464,"name":465,"unit":461,"group":456},1,"onion","small red onion, finely diced",{"qty":458,"ref":467,"name":468,"unit":461,"group":456},"tomato","firm tomatoes, deseeded and diced",{"qty":458,"ref":470,"name":471,"unit":461,"group":456},"green-chili","green chiles, finely chopped",{"qty":473,"ref":474,"name":475,"unit":476,"group":456},0.5,"cilantro","cilantro, chopped","cup",{"qty":458,"ref":478,"name":479,"unit":480,"group":456,"optional":8},"mint","mint leaves, shredded","tbsp",{"qty":431,"ref":482,"name":483,"unit":480,"group":484},"tamarind","thick tamarind pulp","For the tamarind chutney",{"qty":431,"ref":486,"name":487,"unit":480,"group":484},"brown-sugar","jaggery or soft brown sugar",{"qty":489,"name":490,"unit":491,"group":484},120,"water","ml",{"qty":463,"ref":493,"name":494,"unit":495,"group":484},"cumin","cumin seeds, toasted and crushed","tsp",{"qty":473,"name":497,"unit":495,"group":484},"red chile powder",{"qty":473,"name":499,"unit":495,"group":484},"black salt (kala namak)",{"qty":458,"name":501,"unit":495,"group":502},"chaat masala","To dress",{"qty":463,"ref":504,"name":505,"unit":461,"group":502},"lemon","lemon, juiced",{"qty":463,"name":507,"unit":495,"group":502},"salt, or to taste",{"qty":509,"name":510,"unit":511,"group":502,"optional":8},null,"papri or sev, for the table","to taste",[513,518,523,526,529,533],{"tip":514,"text":515,"title":516,"timerSeconds":517},"Slightly overcooked is better than slightly underdone here. Firm chickpeas refuse to take on the dressing.","Drain the soaked chickpeas, cover with fresh water and simmer for about an hour until one squashes to a paste with no resistance in the middle. Salt them in the last ten minutes, then drain and spread them out to cool to room temperature.","Cook the chickpeas soft",3600,{"tip":519,"text":520,"title":521,"timerSeconds":522},"It thickens noticeably as it cools, so pull it while it still looks slightly thin.","Simmer the tamarind pulp, jaggery and water in a small pan for 5 minutes, stirring, until it coats the back of a spoon and drips slowly rather than running. Take it off the heat, stir in the crushed cumin, chile powder and black salt, and let it cool completely.","Make the tamarind chutney",300,{"text":524,"title":525},"Dice the boiled potatoes, onion, deseeded tomatoes and green chiles into pieces roughly the size of the chickpeas, so every spoonful gets a bit of each. Keep the tomato in a separate bowl for now.","Prepare the vegetables",{"text":527,"title":528},"Tip the cooled chickpeas, potatoes, onion, chiles and half the cilantro into a large bowl. Add the chaat masala, salt and two thirds of the chutney and fold gently with a spatula, lifting from underneath rather than stirring, so the potato cubes stay whole.","Dress the base",{"text":530,"title":531,"timerSeconds":532},"Leave the bowl for 15 minutes so the seasoning works into the chickpeas, then taste. It should be clearly sour and salty enough to make you blink slightly — if it tastes merely pleasant, add more chaat masala and salt now, before the lemon goes in.","Rest, then correct",900,{"text":534,"title":535},"Fold in the tomatoes, the lemon juice, the remaining chutney and the rest of the cilantro and mint. Serve straight away in small bowls, with papri or sev handed round separately for anyone who wants crunch.","Finish and serve cold","CHUH-nah CHAAT",[538,542,546],{"note":539,"swap":540,"original":541},"Bottled chutney is already sweetened, so cut the sugar in the recipe. The lemon-and-sugar version tastes brighter and less deep, but it works and nobody at the table will complain.","3 tbsp shop-bought tamarind chutney, or 2 tbsp lemon juice plus 1 tbsp brown sugar","Tamarind pulp",{"note":543,"swap":544,"original":545},"Chaat masala is a blend, not a single spice, and the mix above covers most of what it does. Black salt is the one component with no real substitute — its sulphurous edge is much of the flavour.","Equal parts ground roasted cumin, amchur and black salt, plus a pinch of black pepper and chile","Chaat masala",{"note":547,"swap":548,"original":549},"Perfectly acceptable and what most people actually use. Rinse them thoroughly to lose the tinny brine, and let them drain in a sieve for ten minutes so they are dry when dressed.","Two 400 g tins, drained and rinsed well","Dried chickpeas","chana-chaat","Chana Chaat (Chickpea, Potato and Tamarind Salad)","Chana Chaat","چنا چاٹ","Chana chaat","pakistan","Karachi and Lahore",4,20,15,"easy",[562,563],"snack","appetizer",[565,566,567],"vegetarian","vegan","dairy-free",[452,459,464,482,467],[570,573,575,577],{"alt":571,"src":572},"Bowl of Pakistani chana chaat with chickpeas, potato cubes, red onion, tomato and tamarind chutney","\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero-4x3.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero-1x1.jpg",[580,581,582,583,584,501],"chana chaat","chickpea salad","iftar","ramadan snack","tamarind chutney","2026-08-20","dishroute-kitchen","Cold boiled chickpeas tossed with potato, onion and tomato, then wrecked in the best way by tamarind chutney, chaat masala and lemon — the bowl Pakistan opens its fast with.",{"en":589},"\u002Frecipe\u002Fchana-chaat",{"items":591,"total":881,"page":463,"limit":882,"hasMore":883},[592,627,637,670,705,736,768,794,826,851],{"slug":593,"title":594,"shortTitle":595,"nativeName":596,"romanized":597,"countrySlug":555,"region":598,"baseServings":557,"prepMinutes":558,"cookMinutes":599,"restMinutes":600,"difficulty":601,"course":602,"diet":604,"mainIngredients":607,"images":610,"keywords":620,"publishedAt":585,"updatedAt":585,"authorSlug":586},"balochi-sajji","Balochi Sajji (Salt-Cured Whole Roast Chicken)","Balochi Sajji","سجی","Sajji","Balochistan",80,240,"medium",[603],"main",[605,567,606],"halal-friendly","gluten-free",[608,504,609],"chicken","basmati-rice",[611,614,616,618],{"alt":612,"src":613},"Whole roast Balochi sajji chicken with crisp golden skin resting on a mound of cumin rice with lemon wedges","\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero.jpg",{"alt":612,"src":615},"\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero-16x9.jpg",{"alt":612,"src":617},"\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero-4x3.jpg",{"alt":612,"src":619},"\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero-1x1.jpg",[621,622,623,624,625,626],"sajji","balochi food","roast chicken","quetta","salt cured chicken","pakistani barbecue",{"slug":550,"title":551,"shortTitle":552,"nativeName":553,"romanized":554,"countrySlug":555,"region":556,"baseServings":557,"prepMinutes":558,"cookMinutes":558,"restMinutes":559,"difficulty":560,"course":628,"diet":629,"mainIngredients":630,"images":631,"keywords":636,"publishedAt":585,"updatedAt":585,"authorSlug":586},[562,563],[565,566,567],[452,459,464,482,467],[632,633,634,635],{"alt":571,"src":572},{"alt":571,"src":574},{"alt":571,"src":576},{"alt":571,"src":578},[580,581,582,583,584,501],{"slug":638,"title":639,"shortTitle":640,"nativeName":641,"romanized":642,"countrySlug":555,"region":643,"baseServings":557,"prepMinutes":644,"cookMinutes":558,"restMinutes":645,"difficulty":601,"course":646,"diet":648,"mainIngredients":649,"images":653,"keywords":663,"publishedAt":585,"updatedAt":585,"authorSlug":586},"chapli-kebab","Chapli Kebab (Peshawari Flat Beef Patties)","Chapli Kebab","چپلی کباب","Chapli kabab","Peshawar, Khyber Pakhtunkhwa",25,60,[647,603],"street-food",[605,567],[650,651,467,464,652],"ground-beef","coriander-seed","cornmeal",[654,657,659,661],{"alt":655,"src":656},"Flat Peshawari chapli kebabs frying in beef fat, crisp lacy edges with tomato slices pressed on top","\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero.jpg",{"alt":655,"src":658},"\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero-16x9.jpg",{"alt":655,"src":660},"\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero-4x3.jpg",{"alt":655,"src":662},"\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero-1x1.jpg",[664,665,666,667,668,669],"chapli kebab","peshawar","pashtun food","beef patties","coriander seed","pakistani street food",{"slug":671,"title":672,"shortTitle":673,"nativeName":674,"romanized":673,"countrySlug":555,"region":675,"baseServings":676,"prepMinutes":677,"cookMinutes":678,"restMinutes":679,"difficulty":680,"course":681,"diet":682,"mainIngredients":683,"images":688,"keywords":698,"publishedAt":585,"updatedAt":585,"authorSlug":586},"pakistani-haleem","Haleem (Wheat, Barley and Shredded Beef Porridge)","Haleem","حلیم","Karachi and Hyderabad, Sindh",8,30,270,480,"hard",[603],[605,567],[684,685,686,464,687],"beef-chuck","lentils","pearl-barley","ginger",[689,692,694,696],{"alt":690,"src":691},"Bowl of Pakistani haleem, thick beige wheat and beef porridge topped with fried onions, ginger and green chile","\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero.jpg",{"alt":690,"src":693},"\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero-16x9.jpg",{"alt":690,"src":695},"\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero-4x3.jpg",{"alt":690,"src":697},"\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero-1x1.jpg",[699,700,701,702,703,704],"haleem","ramadan food","wheat porridge","daleem","shredded beef","pakistani iftar",{"slug":706,"title":707,"shortTitle":708,"nativeName":709,"romanized":710,"countrySlug":555,"region":711,"baseServings":557,"prepMinutes":677,"cookMinutes":432,"restMinutes":677,"difficulty":601,"course":712,"diet":714,"mainIngredients":715,"images":719,"keywords":729,"publishedAt":585,"updatedAt":585,"authorSlug":586},"halwa-puri","Halwa Puri (Fried Bread with Semolina Halwa and Chickpeas)","Halwa Puri","حلوہ پوری","Halwa puri","Punjab and Karachi",[713],"breakfast",[565],[452,716,717,718],"semolina","flour","ghee",[720,723,725,727],{"alt":721,"src":722},"Pakistani halwa puri plate with puffed fried breads, yellow semolina halwa and a bowl of chickpea curry","\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero.jpg",{"alt":721,"src":724},"\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero-16x9.jpg",{"alt":721,"src":726},"\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero-4x3.jpg",{"alt":721,"src":728},"\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero-1x1.jpg",[730,731,732,733,734,735],"halwa puri","pakistani breakfast","sooji halwa","cholay","puri","sunday breakfast",{"slug":737,"title":738,"shortTitle":739,"nativeName":740,"romanized":741,"countrySlug":555,"region":742,"baseServings":743,"prepMinutes":744,"cookMinutes":745,"restMinutes":559,"difficulty":680,"course":746,"diet":747,"mainIngredients":748,"images":751,"keywords":761,"publishedAt":585,"updatedAt":585,"authorSlug":586},"pakistani-biryani","Karachi Biryani (Layered Rice with Spiced Meat and Potato)","Karachi Biryani","کراچی بریانی","Karachi biryani","Karachi, Sindh",6,40,90,[603],[605],[609,749,750,459,464],"lamb","yogurt",[752,755,757,759],{"alt":753,"src":754},"Karachi biryani in an open pot, orange and white basmati grains over red meat gravy with a whole potato","\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero-4x3.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero-1x1.jpg",[762,763,764,765,766,767],"karachi biryani","pakistani biryani","dum rice","basmati","goat biryani","sindhi",{"slug":769,"title":770,"shortTitle":771,"nativeName":772,"romanized":773,"countrySlug":555,"region":774,"baseServings":557,"prepMinutes":559,"cookMinutes":744,"difficulty":560,"course":775,"diet":776,"mainIngredients":777,"images":778,"keywords":788,"publishedAt":585,"updatedAt":585,"authorSlug":586},"pakistani-keema-aloo","Keema Aloo (Minced Beef and Potato Masala)","Keema Aloo","قیمہ آلو","Keema aloo","Punjab",[603],[605,567,606],[650,459,464,467],[779,782,784,786],{"alt":780,"src":781},"Pan of Pakistani keema aloo, browned beef mince with potato cubes, green chile and fresh cilantro on top","\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero.jpg",{"alt":780,"src":783},"\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero-4x3.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero-1x1.jpg",[789,790,791,792,793],"keema aloo","minced beef curry","pakistani weeknight","potato mince","punjabi home food",{"slug":795,"title":796,"shortTitle":797,"nativeName":798,"romanized":797,"countrySlug":555,"region":799,"baseServings":743,"prepMinutes":559,"cookMinutes":800,"restMinutes":801,"difficulty":560,"course":802,"diet":804,"mainIngredients":805,"images":810,"keywords":820,"publishedAt":585,"updatedAt":585,"authorSlug":586},"pakistani-kheer","Kheer (Slow-Reduced Milk and Rice Pudding with Cardamom)","Kheer","کھیر","Punjab and Sindh",75,180,[803],"dessert",[565,606],[806,609,807,808,809],"milk","cardamom","pistachios","almonds",[811,814,816,818],{"alt":812,"src":813},"Bowl of chilled Pakistani kheer, creamy rice pudding topped with slivered almonds and chopped pistachios","\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero.jpg",{"alt":812,"src":815},"\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero-16x9.jpg",{"alt":812,"src":817},"\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero-4x3.jpg",{"alt":812,"src":819},"\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero-1x1.jpg",[821,822,823,807,824,825],"kheer","rice pudding","pakistani dessert","kewra","eid sweet",{"slug":827,"title":828,"shortTitle":829,"nativeName":830,"romanized":829,"countrySlug":555,"region":556,"baseServings":743,"prepMinutes":644,"cookMinutes":522,"difficulty":680,"course":831,"diet":832,"mainIngredients":833,"images":835,"keywords":845,"publishedAt":585,"updatedAt":585,"authorSlug":586},"pakistani-nihari","Nihari (Overnight Beef Shank Stew with Long Pepper)","Nihari","نہاری",[603,713],[605,567],[834,687,464,717,470],"beef-shank",[836,839,841,843],{"alt":837,"src":838},"Bowl of Pakistani nihari, dark glossy beef shank gravy topped with ginger matchsticks, green chile and cilantro","\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero.jpg",{"alt":837,"src":840},"\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero-16x9.jpg",{"alt":837,"src":842},"\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero-4x3.jpg",{"alt":837,"src":844},"\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero-1x1.jpg",[846,847,731,848,849,850],"nihari","beef shank stew","long pepper","slow cooked beef","karachi",{"slug":852,"title":853,"shortTitle":854,"nativeName":855,"romanized":856,"countrySlug":555,"region":857,"baseServings":557,"prepMinutes":677,"cookMinutes":559,"restMinutes":745,"difficulty":601,"course":858,"diet":861,"mainIngredients":862,"images":864,"keywords":874,"publishedAt":585,"updatedAt":585,"authorSlug":586},"peshawari-naan","Peshawari Naan (Nut and Raisin Stuffed Flatbread)","Peshawari Naan","پشاوری نان","Peshawari naan","Khyber Pakhtunkhwa",[859,860],"bread","side",[565],[717,750,808,809,863],"raisins",[865,868,870,872],{"alt":866,"src":867},"Torn Peshawari naan showing a seam of ground pistachio, almond and raisin filling inside blistered flatbread","\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero.jpg",{"alt":866,"src":869},"\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero-16x9.jpg",{"alt":866,"src":871},"\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero-4x3.jpg",{"alt":866,"src":873},"\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero-1x1.jpg",[875,876,877,878,879,880],"peshawari naan","stuffed naan","pakistani bread","tandoor","pistachio","flatbread",10,24,false,1788563796731]