Chana Chaat Recipe (Chickpea Chaat Snack)
User Reviews
5
Chana Chaat Recipe (Chickpea Chaat Snack)
Description
This Chana Chaat preparation starts with soaking and pressure cooking dried chickpeas until tender, or using canned chickpeas for convenience. The cooked chickpeas are combined with finely chopped onions and tomatoes, fresh green chili for heat, and seasonings including roasted cumin powder, Kashmiri red chili powder, chaat masala, and optional dry mango powder for tanginess. Salt varieties such as black salt and rock salt adjust the seasoning.
The texture balances soft chickpeas and potato with crunchy toppings like sev and crushed pani poori or papdis if included. Fresh coriander leaves add herbaceous freshness, and lemon juice brightens the taste. The dish can be served immediately warm or chilled, with fresh ingredients added just before serving to retain their texture.
Chana Chaat suits casual gatherings or as a flavorful snack. Adjustments to spice level and seasoning allow for personal preference, making it a flexible and satisfying dish. Scaling the recipe is straightforward for larger groups.
Adding salt to the cooking water enhances chickpea flavor. Omission of green chili can tailor the heat level. When refrigerating, do not mix fresh ingredients too early to preserve crunchiness and freshness until serving.
Ingredients
For pressure cooking chickpeas
- 1 cup chickpeas or chole or chana, dried white
- ½ teaspoon salt
- 2 cups water - for pressure cooking
- 1 potato optional, medium to large
Other ingredients for chana chaat
- 1 medium sized onion - finely chopped
- 1 medium sized tomato - finely chopped
- 1 green chili , finely chopped - optional
- 1 teaspoon cumin powder roasted
- 1 teaspoon Kashmiri red chili powder or paprika
- 1 teaspoon chaat masala
- ½ teaspoon dry mango powder (amchur powder) - optional
- white salt add as per taste, or rock salt (edible and food grade
- black salt - add as per taste
- 1 to 2 teaspoons lemon juice or add as per taste
- 3 to 4 pani poori optional, or papdis, crushed
- 2 to 3 tablespoons Coriander leaves cilantro, chopped
- ¼ cup sev optional, fine
Instructions
Cooking chickpeas
- 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.
Preparation for chana chaat
- 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.
Making 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.
Notes
- Adjust spices, black salt, and lime juice to suit your personal taste preferences.
- Add salt to the chickpea cooking water to enhance their flavor during boiling.
- Omit green chili if a milder, non-spicy chaat is preferred.
- For cold servings, keep onions, tomatoes, sev, crushed pooris, and coriander separate until just before serving.
- Use freshly cooked chickpeas for a warm chaat, or canned chickpeas for convenience.
- Soak chickpeas overnight and add a few oil drops when boiling to reduce foam and frothing.
- Prepare larger quantities easily for parties or gatherings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Sodium | 363mg | 15% |
| Potassium | 789mg | 17% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 86mg | 9% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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