Chana Chaat
User Reviews
5
Chana Chaat
Description
Chana Chaat combines boiled chickpeas and potatoes with sliced onions, diced tomatoes, and fresh coriander leaves to create a fresh and hearty base. The mixture is tossed with chaat masala seasoning, salt, and a yogurt-tamarind chutney blend thinned with water, resulting in a creamy, tangy, and mildly spicy coating. Papdi (crisp fried dough wafers) are added at serving for a contrasting crunch. The dish balances soft textures of potato and chickpea with crisp vegetables and crunchy garnishes.
This chaat has a complex flavor derived from the chaat masala’s tart and spicy notes, the sweetness and sourness of tamarind chutney, and cooling yogurt. The referenced cooking method includes soaking and boiling chickpeas and potatoes until tender.
Chana Chaat serves well as a snack or appetizer and is often enjoyed at room temperature. It is versatile with options for vegan yogurt alternatives and different potato varieties as noted in the recipe notes.
Ingredients
Chaat Mixture:
- 500 g chickpeas Boiled
- 500 g potato Boiled
- 1 onion
- 2 tomato
- Coriander
- 2 tsp chaat masala
- 1 salt
- 400 g yogurt
- 50 g tamarind chutney Imli
- 100 ml water
Garnish:
- papdi
- onion
- tomato
- Coriander
- chaat masala
- yogurt
- 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!
Notes
- If using canned chickpeas, they are already cooked and do not require boiling.
- Any potato variety is suitable; red potatoes are recommended, and peeling is optional based on preference.
- Vegan yogurt alternatives such as almond or soy yogurt can replace dairy yogurt for a vegan version.
- Reserve some onions, tomatoes, and coriander to use as garnish for added freshness and texture.
- Nutritional information is provided for guidance but not guaranteed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 46mg | 2% |
| Potassium | 828mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 522IU | 10% |
| Vitamin C | 25mg | 28% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 141mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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