Chana Chaat is a delicious, tangy, and spicy food made with boiled chickpeas, fresh vegetables, and chutneys. It's a perfect snack or side dish, especially during Ramadan and summer.
Ingredients:
For the chaat:
- 2 cups boiled chickpeas (canned or soaked overnight and boiled )
- 1 medium potato, boiled and diced
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 green chili, finely chopped (optional)
- half cup boiled black chickpeas (kala Chana ) (optional)
- half cup pomegranate seeds (optional, for sweetness )
- half cup cucumber, diced (optional)
- 2 tablespoon fresh coriander leaves, chopped
- 1 tablespoon salt (or to taste )
- half tablespoon red chili powder
- half tablespoon roasted cumin powder
- half tablespoon chaat masala
- half tablespoon black salt (optional, for extra tang )
- half tablespoon coriander powder
- juice of 1 lemon
- 2 tablespoon tamarind chutney (imli chutney )
- 2 tablespoon mint-coriander chutney
Step 1: Prepare the Chickpeas & Vegetables
If using dried chickpeas, soak them overnight and boil until soft. If using canned chickpeas, rinse and drain them. Dice the boiled potatoes, onions, tomatoes, cucumber, and green chilies.
Step 2: Mix Everything Together
In a large mixing bowl, combine chickpeas, black chickpeas (if using ), boiled potatoes, onions, tomatoes, cucumbers, and pomegranate seeds.
Add Spices & Chutneys
Sprinkle salt, red chili powder, cumin powder, coriander powder, chaat masala, and black salt. Add lemon juice and mix well. If using chutneys, drizzle tamarind chutney and mint-coriander chutney for extra flavor.
Garnish & Serve
- Garnish with fresh coriander leaves.
- Serve immediately or let it sit for 10-15 minutes to absorb the flavors.
- For extra crunch, add crushed papri (fried dough crisps ) or sev before serving.
- For a creamy twist, mix in a little yogurt.
- For a spicier version, increase the number of green chilies or add red chili flakes.
- Best served chilled for a refreshing taste.
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