Chana Chaat is a staple part of Pakistani cooking, this easy no cook version is perfectly balanced - tangy, crunchy, and satisfying. It also comes together so quick! A must try for your next tea party and Ramadan spread!
This is a spicy, tangy, sweet chaat made with boiled potatoes, white chickpeas, onion, tomato, spices and various chutneys. It makes for a filling and healthy snack that you can have any time of the day.
Chaat time on the blog. Sharing an easy chaat snack. One which can be had as a starter, brunch or as an evening snack.
If you have some boiled chickpeas left, then it is pretty simple to assemble this chaat snack. Generally when I make Chole Masala, then I always boil extra chickpeas and keep them in the fridge.
These come handy to make quick recipes like Falafel, Hummus, Chickpea Salad, Chana Pulao and this chaat. You could also use canned chickpeas if you are in a hurry.
Usually when I prepare any chaat snack, then I prepare the chaat chutneys a day before and refrigerate them. The red chili chutney and tamarind chutney keeps well for some weeks. Whereas the green chutney keeps well for a day or two.
The aloo chana chaat recipe can also be made into a salad. Just add some grated carrots, blanched french beans, beetroots, zucchini to the chaat. Skip the papdi and sev, if serving as a salad!
Perhaps one of the easiest yet tasty chaat recipes which can be prepared in minutes. Typically it is served as evening snack with lip smacking chaat spices and chutney, but can also be served as healthy salad. The recipe can also be easily extended by adding sprouts along with aloo to prepare healthy aloo chana chaat recipe.
This recipe begins soaking the Kabuli Chana with sufficient water. Ideally 8 hours of soaking is more than enough but soaking for an extra 1-2 hours does not harm. Alternatively canned chickpeas can also be used and the entire soaking process can be skipped. Further the soaked chickpea is boiled and cooked for 3-4 whistles in pressure cooker which makes it soft and tender. Once it cooked chickpeas are cooled down, it would be tossed with finely chopped onions, tomatoes, chaat chutneys like green chutney, tamarind chutney. Finally it is dressed with fine nylon sev and garnished with coriander leaves. Optionally sprinkle some chaat masala on top it for a chatpata taste. The chole chaat is ready to be served!
Chole Chaat is a staple part of Pakistani cooking, this easy version is perfectly balanced - tangy, crunchy, and satisfying. It also comes together so quick! A must try for your next tea party and Ramadan spread!
Ingredients for Chole Chaat Recipe
Steps for Chole Chaat Recipe
Chole Chaat Recipe
Ingredients
(Two types of Chole Chaat)
For First Chaat
100 grams Chickpeas
1 Green Chilli
Half teaspoon Chilli Powder
Half teaspoon Crushed Cumin
Half teaspoon Chilli Flakes
1/4th teaspoon Black Salt
2 teaspoon Lemon Juice
2 Boiled Potatoes
Slurry of 2 teaspoon Corn Flour with Water
Khatti Meethi Chutney
1 teaspoon Magic Masala
Chopped Onions
Chopped Tomatoes
Chopped Green Chillies
Papdi
Coriander Leaves
Ingredients for Second Chaat
Half cup Chickpeas
2 Boiled Potatoes
1/4th teaspoon Red Chilli Powder
Half teaspoon Crushed Cumin
1/4th teaspoon Black Salt
1/4th teaspoon Chat Masala
3 teaspoon Green Chutney
Beat 1 cup curd with 1 teaspoon sugar and a pinch of salt
3/4th tablespoon Khatti Meethi Chutney
For garnishing
Curd
Green Chutney
Red Chilli Powder
Magic Masala Powder
Chopped Onions
Chopped Tomato
Coriander
Papdi
Steps
For the first chaat;
Soak 100 grams chickpeas overnight in water, then boil them in a pressure cooker by adding three cups of water.
Then when the chickpeas are boiled remove them in a wok along with the water that will remain in the chickpeas after boiling, then put the wok to heat , add 1 green chilli, half teaspoon chilli powder, half teaspoon crushed cumin, half teaspoon chilli flakes, 1/4th teaspoon black salt, 2 teaspoon lemon juice, 2 boiled potatoes cut into small pieces, (if you do not want to make the chart with potatoes skip them) mix them and let it boil on high flame for 4 to 5 minutes, then reduce the flame.
Make slurry of 2 teaspoon corn flour with water, then pour the slurry to the boiling chickpeas and keep stirring on low flame, till the chickpeas mixer turns a little thick for 4 to 5 minutes.
Then off the flame and remove this chickpea mixture in a bowl in which you want to serve the chat, after it cools down a little then pour some Khatti Meethi chutney, sprinkle 1 teaspoon magic masala, some chopped onion, some chopped tomatoes, some chopped green chillies, take 2 to 3 papdi crushed with your hands and add to the chickpeas, sprinkle some chopped coriander leaves.
Your First Chole Chaat is ready.
Lets prepare the second Chaat;
Soak half cup chick peas overnight and then boil it, drain the water and put the boiled chickpeas in a bowl, then add 2 boiled potatoes cut then into small pieces, 1/4th teaspoon red chilli powder, half teaspoon Crushed cumin, 1/4th teaspoon black salt, 1/4th teaspoon chat masala, 3 teaspoon green chutney.
Beat one cup curd with 1 teaspoon sugar and a pinch of salt, drop this curd on the chaat and pour 3/4th tablespoon Khatti Meethi chutney, mix it well and then transfer this Chole chaat into a bowl or dish in which you want to serve it, then garnish it with some curd, green chutney, red chilli powder, magic masala powder, chopped onions, chopped tomato, chopped coriander, crushed papdi.
Your second Chole Chaat is ready to serve.
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Tips * Chaat masala is salty, so add salt only when adjusting seasonings. *Do not add onions in advance because they tend to become acidic as they sit. *Boil the chickpeas by adding a little salt.
