Chana Chaat

With so many variations of chaat out there this aloo chana chaat recipe tastes so good and is so easy to make. The cooked chickpeas go beautifully well with the tanginess of the tamarind chutney and the sweetness of the tomatoes.

All the flavours compliment each other so well making it the perfect side for your next Indian buffet. Not only is it delicious, but this chana chaat recipe is also healthy, packed with protein and so filling! Serve this chana chaat for a snack at any time of the day or even at your next party.

Chana chaat is a tangy and refreshing side usually served alongside common starters such as samosas and pakoras. This Indian street food snack is made with chickpeas, yoghurt, onions, tomatoes, and potatoes.

Chana chaat is a refreshing side that I absolutely love to eat. I love it so much that I will literally eat it by the spoonful. That’s how good it tastes. I absolutely love eating chana chaat with samosas or aloo tikki. I also love it alongside biryani, but it really is up to you how you choose to serve it.

There are many variations of chaat out there from aloo chaat to papdi chaat and I love every single one of them. However, this chana chaat recipe is the one I most frequently make at home, so it only seemed fitting that this would be my first chaat recipe post.

The garnish ingredients are all optional, but it doesn’t really take much effort as the garnishes I use are the same as the ingredients in the actual chaat mixture. All I do is reserve a little bit of each ingredient to serve on top of the chaat.

Potatoes are one of those things that basically taste good in any shape or form, so it’s no surprise that they go wonderfully well in this chana chaat recipe.

There are so many types of potatoes out there and you can really be spoilt for choice. I don’t really have a preference for which type of potatoes I like to use in this chaat recipe and I usually just whatever I have to hand.

I always refrigerate my chaat as it makes it even more refreshing when served alongside the rest of the spicy foods. However, that is optional. I like to prepare my chaat and raita hours beforehand so I can allow it to be cold when I eat it. This makes it the perfect refreshing snack for summer!

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

• Mint Raita
• Mutton Pulao
• Keema Pulao
• Aloo Tikki
• Keema Samosas

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

Chana chaat is a tangy and refreshing side usually served alongside common starters such as samosas and pakoras. This Indian street food snack is made with chickpeas, yoghurt, onions, tomatoes, and potatoes.

5 from 11 votes

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Prep Time 25 mins

Total Time 25 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.

Nutrition

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

Keyword Aloo, Chana, Potato

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