Chana Chaat, a beloved street food delicacy originating from the vibrant culinary landscape of India, is a medley of flavors and textures that tantalize the taste buds.

This recipe boasts a delightful blend of chickpeas, potatoes, onions, tomatoes, and aromatic spices, all brought together with creamy yogurt and tangy tamarind chutney.

It’s a dish that effortlessly marries simplicity with depth, making it a favorite among both novice cooks and seasoned food enthusiasts.

Originating from the streets of India, where bustling markets and roadside vendors serve up irresistible snacks, Chana Chaat has evolved into a staple dish enjoyed across the globe.

Its humble beginnings reflect the resourcefulness of Indian cuisine, transforming basic ingredients into a culinary masterpiece bursting with flavor.

Despite its exotic name, Chana Chaat is surprisingly easy to prepare, making it an ideal choice for beginners eager to explore the world of Indian cuisine.

With just a few simple steps and readily available ingredients, you can recreate the authentic taste of street-side chaat in the comfort of your own kitchen.

Expert Tip: For added depth of flavor, roast the potatoes before adding them to the chaat. This will enhance their natural sweetness and create a delicious caramelized exterior.

Ingredients

Chickpeas (Boiled): Tender and protein-packed, chickpeas provide a hearty base for the chaat, adding substance and a nutty flavor.

Potatoes (Boiled): Soft and creamy, boiled potatoes complement the chickpeas, adding a comforting texture to the dish.

Onions: Sharp and pungent, onions lend a refreshing bite to the chaat, balancing the flavors with their distinct taste.

Tomatoes: Juicy and tangy, diced tomatoes add brightness and acidity, enhancing the overall freshness of the chaat.

Coriander: Fragrant and vibrant, fresh coriander leaves impart a burst of herbal flavor, elevating the dish with their aromatic presence.

Chaat Masala: A quintessential spice blend, chaat masala infuses the chaat with a harmonious mix of tanginess and warmth, tying together all the ingredients.

Salt: Essential for seasoning, salt enhances the natural flavors of the ingredients, ensuring a well-balanced taste.

Yoghurt: Creamy and luscious, yogurt forms the base of the chaat mixture, providing a cooling contrast to the bold spices and tangy chutney.

Tamarind Chutney (Imli): Sweet and tangy, tamarind chutney adds a punch of flavor to the chaat, lending it a distinctive tanginess.

Papdi: Crispy and crunchy, papdi adds a textural contrast to the chaat, providing a satisfying crunch with every bite.

Expert Tip: To save time, you can use canned chickpeas instead of soaking and cooking fresh ones. Just be sure to rinse them thoroughly before adding to the chaat mixture.

Serving Suggestions

• Serve the Chana Chaat in individual bowls or plates, garnished generously with papdi, sliced onions, diced tomatoes, and fresh coriander.
• For an extra burst of flavor, sprinkle additional chaat masala over the chaat just before serving, adjusting the seasoning to taste.
• Drizzle tamarind chutney and yogurt over the chaat, creating an irresistible combination of sweet, tangy, and creamy flavors.
• Accompany the Chana Chaat with crispy homemade samosas or fluffy naan bread for a complete and satisfying meal.
• Garnish with a squeeze of fresh lemon juice and a sprinkle of finely chopped green chilies for added zest and heat.

Expert Tip: Experiment with different toppings and garnishes, such as sev (crispy chickpea noodles) or grated paneer (Indian cottage cheese), to customize the Chana Chaat according to your taste preferences.

Frequently Asked Questions

How long does it take to cook chickpeas for Chana Chaat?

Cooking chickpeas for Chana Chaat typically takes about 1 hour after soaking, ensuring they are tender and easily mashed with a fork.

Can I use canned chickpeas instead of fresh ones?

Yes, you can use canned chickpeas as a convenient alternative. Simply rinse and drain them before adding to the chaat mixture.

Is it necessary to refrigerate the Chana Chaat before serving?

Refrigerating the Chana Chaat before serving allows the flavors to meld together and enhances the overall taste. However, you can serve it immediately if preferred.

Can I adjust the spice level of the Chana Chaat?

Yes, feel free to adjust the amount of chaat masala and green chilies according to your preference for spiciness.

How long can I store leftover Chana Chaat?

Leftover Chana Chaat can be stored in an airtight container in the refrigerator for up to 2 days. Just be sure to consume it within that time frame for the best taste and quality.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Samosa Chaat
• Sweetcorn Chaat
• Pani Puri
• Aloo Samosa

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Chana Chaat

by Nabeela Kauser

Experience an explosion of flavours with chana chaat, a popular street food dish that brings together the best of spices and ingredients in a dance of delightful taste.

5 from 24 votes

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Side Dish, Snack

Cuisine Indian

Servings 6

Calories 261 kcal

Cook ModePrevent your screen from going dark

Ingredients

Chaat Mixture:

• ▢ 500 g Chickpeas Boiled
• ▢ 500 g Potatoes Boiled
• ▢ 1 Onions
• ▢ 2 Tomatoes
• ▢ Coriander
• ▢ 2 tsp Chaat Masala
• ▢ 1 Salt
• ▢ 400 g Yoghurt
• ▢ 50 g Tamarind Chutney Imli
• ▢ 100 ml Water

Garnish:

• ▢ Papdi
• ▢ Onions
• ▢ Tomatoes
• ▢ Coriander
• ▢ Chaat Masala
• ▢ Yoghurt
• ▢ Tamarind Chutney Imli

Instructions

• Soak the fresh chickpeas for at least 1 hour, preferably overnight (see note 1)
• Once the chickpeas have been soaked add into a pan then top off with enough water to cover all the chickpeas completely then bring the water to boil before leaving to simmer for 1 hour until cooked through
• In the meantime, peel and chop the potatoes into small bite-sized chunks along with preparing the red onions by cutting into thin slices, dicing the tomatoes, and finely chopping the coriander
• Once the chickpeas are almost done add the potato chunks into the water then simmer for another 10-12 minutes until the potatoes have softened (see note 2)
• Drain the chickpeas and potatoes then set aside to allow to cool completely
• Prepare the yoghurt mixture by adding the water into the yoghurt then whisk until well combined (see note 3)
• Once the chickpeas and potatoes have cooled add all the chaat mixture ingredients into the prepared yoghurt mixture (see note 4)
• Transfer the chaat mix into the serving dish then top with the garnish ingredients
• Refrigerate before serving then enjoy with some homemade samosas!

Video

Notes

Note 1 – If you are using canned chickpeas then they are already cooked, so there is no need to cook them.

Note 2 – You can use any variety of potato that you like, but a good choice is red potatoes. Depending on personal preference you may also choose to leave the skins of the potatoes on.

Note 3 – To keep it vegan you can use a vegan alternative, such as almond yoghurt or soya yoghurt. To reduce the calories you can use low-fat or non-fat yoghurt.

Note 4 – Reserve some of the red onions, tomatoes and coriander for the garnish.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 261kcalCarbohydrates: 44gProtein: 12gFat: 5gSaturated Fat: 2gCholesterol: 9mgSodium: 46mgPotassium: 828mgFibre: 9gSugar: 10gVitamin A: 522IUVitamin C: 25mgVitamin D: 0.1µgCalcium: 141mgIron: 3mg

Keyword Aloo, Chaat, Chana, Food, Potato, Ramadan, Recipe

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