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Chana Chaat

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.

Prep Time
25 mins
Total Time
25 mins
Servings: 6
Calories: 261 kcal
Course: Side Dish , Snacks
Cuisine: Indian

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

    Cup of Yum
  1. Soak the fresh chickpeas for at least 1 hour, preferably overnight (see note 1)
  2. 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
  3. 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
  4. 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)
  5. Drain the chickpeas and potatoes then set aside to allow to cool completely
  6. Prepare the yoghurt mixture by adding the water into the yoghurt then whisk until well combined (see note 3)
  7. Once the chickpeas and potatoes have cooled add all the chaat mixture ingredients into the prepared yoghurt mixture (see note 4)
  8. Transfer the chaat mix into the serving dish then top with the garnish ingredients
  9. Refrigerate before serving then enjoy with some homemade samosas!

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 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 Information

Calories 261kcal (13%) Carbohydrates 44g (15%) Protein 12g (24%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 9mg (3%) Sodium 46mg (2%) Potassium 828mg (24%) Fiber 9g (36%) Sugar 10g (20%) Vitamin A 522IU (10%) Vitamin C 25mg (28%) Vitamin D 0.1µg Calcium 141mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 261

% 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.