chana chaat

Chana chaat is a delicious Indian chickpea salad that makes a great starter. Or use it as a side for your next tandoori chicken BBQ party.

chickpeas

red onion (thinly sliced)

cucumber (thinly sliced)

tbsp cilantro

green chilies (thinly sliced)

vegetable oil

tsp cumin

tsp chaat masala

tsp kashmiri chili powder

tamarind sauce (e.g. maggi tamarina)

tsp kosher salt

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.&nbsp;

Add the cumin, chaat masala, kashmiri chili powder and salt. Cook another 30 seconds.&nbsp;

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. &nbsp;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.

Chole chaat or chana chaat is a tasty, tangy and easy chaat snack made from white chickpeas or chana, spice powders, onions, tomatoes, potatoes and lemon. You can also use canned chickpeas to make this chatpata chana chaat. 

Chana Chaat

salt

water (- for pressure cooking)

potato (- optional)

onion

tomato

green chili (, finely chopped - optional)

cumin powder

kashmiri red chili powder (or paprika)

chaat masala

mango powder ((amchur powder) - optional)

white salt

black salt (- add as per taste)

lemon juice (or add

coriander leaves ((cilantro))

fine sev (- optional)

Soak 1 cup kabuli chana (white chickpeas) in enough water overnight or for 8 to 9 hours. Later drain all the water. Rinse the chickpeas in running water and again drain the water. You can also use 2.5 to 3 cups canned chickpeas. if using canned chickpeas, then you just need to mix the spices, onions, tomatoes etc and enjoy the chole chaat.

Take the chickpeas in a 2-litre pressure cooker. Add ½ teaspoon salt and 2 cups water.

Place a bowl on top of the chickpeas. Rinse and keep a medium to large potato inside the bowl. You can skip the potato if you want.

Cover tightly with the lid and initially pressure cook on medium flame. When you start hearing the hissing sound in the cooker, lower the flame a bit and cook for 10 to 12 whistles.

When the pressure falls on its own, then only remove the lid.

Check the potato by sliding a knife or fork through it. The fork or knife should slide easily.

Also check the chickpeas. You should be able to mash the cooked chickpeas easily. There should be no hardness in the center. The chickpeas should have a melt in the mouth texture. If the chickpeas is not cooked, then add some more water and pressure cook for a few more minutes.

Cooking chickpeas

Drain all the water and keep the cooked chickpeas aside.

Peel the potato once it becomes warm. Then chop and keep aside.

Rinse, peel and then finely the onion, tomato and chilli. Also rinse and then finely chop some coriander leaves. Keep aside.

Preparation for chana chaat

Take the cooked chickpeas in a mixing bowl.

Add all the spice powders - kashmiri red chilli powder, roasted cumin powder and chaat masala. Add both black salt and regular salt as per taste. For some tang, you can also add ½ teaspoon dry mango powder (amchur powder).

Add the chopped potatoes. Mix very well so the spice powders and salt coats the potatoes and chickpeas.

Add the finely chopped onions, finely chopped tomatoes, chopped green chillies and coriander leaves.

Add 1 to 2 teaspoons lemon juice or add as required.

Again mix very well. Check the taste and you can add salt, chaat masala, red chilli powder, green chillies, lemon juice more if you want.

Serve chana chaat in a bowl instantly. While serving garnish with some coriander leaves and sev. Adding sev is optional. You can even garnish with some crushed papdi or pani poori.

Making chana chaat

Chana chaat is a quick snack made with boiled chickpeas, onions, tomatoes, spices and herbs. This spicy, sweet and tangy tasting street food is delicious and protein packed.

Chana Chaat Recipe (Chickpea Chaat)

dried chickpeas ((or 1½ to 2 cups cooked or canned chickpeas))

onion ((small, chopped finely))

tomato ((small, deseeded & chopped finely))

cucumber ((chopped, optional))

coriander leaves ((chopped finely))

green chili (chopped)

tamarind chutney (or lemon juice (refer notes))

½ teaspoon chaat masala ((adjust

cumin powder ((optional))

salt ((adjust

sev (/ boondi/ farsan/ mixture or corn flakes)

curd (/ dahi)

green chutney

potato

Rinse chickpeas well under running water at least thrice. Soak them in lot of water for at least 6 to 8 hrs or overnight.

Later drain the water and add them to the cooker.

Pour water just enough to cover them or about 1 cup. Cover the pressure cooker.

Pressure cook for 3 to 4 whistles on a medium flame or in the instant pot for 16 minutes. You can even cook in a pot with enough water to cover them. Chana should be soft and cooked well but not mushy.

When the pressure drops, open the cooker and drain off the water. Add it soups, curries, rasam, sambar or make dough.

Cool the chana completely. Add salt, chaat masala and cumin powder

Add tamarind chutney if using. If you do not have tamarind chutney simply squeeze in some lemon juice or make your own following my notes below.

Add chopped onions, chilies, tomatoes and cucumber.

Toss all of these and taste test. Add more spices or chaat masala if required. Optionally you may add green chutney, potatoes (boiled or fried) or even whisked thick curd.

Transfer to serving bowls. Garnish with some sev or mixture or crushed cornflakes. Sprinkle coriander leaves.

Serve chana chaat immediately.

How to make Chana Chaat

https://www.youtube.com/watch?v=1ovb2v-dtPs

Chana chaat  is a popular street snack made with boiled chickpeas, veggies, sweet sour chutney and spices.
Full recipe on my blog here: https://www.indianhealthyrecipes.com/chana-chaat-recipe/

Chana Chaat | Chickpea Chaat Recipe

Chana Chaat is a staple part of Pakistani cooking, this easy no cook version is perfectly balanced - tangy, crunchy, and satisfying. It also comes together so quick! A must try for your next tea party and Ramadan spread!

Chana Chaat (Easy)

540 ml Cans of Chickpeas

potatoes,

Diced Onion

Tomatoes

Green Chilies

Mint Leaves, chopped

Chopped Cilantro Leaves

Tamarind Paste ((I like 1/2 cup!))

tbsp Chaat Masala

tsp Roasted Cumin Powder ((can use regular))

1/2-3/4 tsp Red Chili Powder

tsp Red Chili Flakes

tbsp sugar

Salt (if needed)

coriander powder

ajwain

chilli flakes

Drain and rinse your chickpeas. If they are not soft then add them to a pot with boiling water and simmer for 5-6 miutes or until softened and drain. Tip: Your chickpeas will seem harder when they cool.

Mix all the remaining ingredients together - I like to add tomatoes last. taste and adjust for seasoning.

You can make chana chaat ahead of time, but if making it a day ahead then mix in the onions and tomatoes before serving, upto a few hours before is fine.

Sprinkle with the optional masala and any toppings you desire and serve.

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Chana Chaat

Chana Chaat Recipe (Chickpea Chaat)

Chana Chaat (Easy)

Top 4 chana chaat recipes from across the web

The most viewed chana chaat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

chana chaat

Chana Chaat

Chana Chaat Recipe (Chickpea Chaat)

Chana Chaat (Easy)

The most viewed chana chaat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine