Name: Chana Chaat Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 250 g pre-boiled chickpeas (~1 small can); 1 small tomato, diced; 1 small onion, diced; 3 tbsp fresh cilantro, chopped; 3 tbsp fresh mint, chopped; 1 tsp chaat masala (plus extra for sprinkling); 1/4 tsp salt; 1/3 tsp red chili powder; 1 tsp cumin powder; 1/2 cup (200g) yogurt, whisked; 2-3 tbsp white sugar; 1/4 cup water; 1/2 cup fresh mint; 1/4 cup fresh cilantro; 1 green chili, small; Pinch salt; 1/4 tsp cumin seeds, roasted and crushed; 100 g tamarind, preferably seedless; 1 cup water; 1/4 cup jaggery (gur); 1/2 tsp red chili powder; 1/4 tsp black salt; 1/2 tsp ginger powder; 1/2 tsp cumin seeds, roasted and crushed; sev (or papri), as needed; 2 tbsp onion, diced; 2 tbsp tomato, diced; 1 tbsp fresh mint, chopped; 1 tbsp fresh cilantro, chopped; Additional chaat masala for sprinkling

Ingredients

250 g pre-boiled chickpeas (~1 small can)

1 small tomato, diced

1 small onion, diced

3 tbsp fresh cilantro, chopped

3 tbsp fresh mint, chopped

1 tsp chaat masala (plus extra for sprinkling)

1/4 tsp salt

1/3 tsp red chili powder

1 tsp cumin powder

1/2 cup (200g) yogurt, whisked

2-3 tbsp white sugar

1/4 cup water

1/2 cup fresh mint (for chutney)

1/4 cup fresh cilantro (for chutney)

1 small green chili

Pinch of salt

1/4 tsp cumin seeds, roasted and crushed

2 tbsp lemon juice

100 g tamarind (preferably seedless)

1 cup water (for tamarind chutney)

1/4 cup jaggery (gur)

1/2 tsp red chili powder (for tamarind chutney)

1/4 tsp black salt

1/2 tsp ginger powder

1/2 tsp cumin seeds, roasted and crushed (for tamarind chutney)

Sev or papri (for garnish)

2 tbsp onion, diced (for garnish)

2 tbsp tomato, diced (for garnish)

1 tbsp fresh mint, chopped (for garnish)

1 tbsp fresh cilantro, chopped (for garnish)

Instructions

Step 1: Make the mint chutney by blending the 1/2 cup fresh mint, 1/4 cup cilantro, green chili, pinch of salt, 1/4 tsp roasted and crushed cumin seeds, and 2 tbsp lemon juice until smooth. Set aside.

Step 2: Prepare the tamarind chutney by boiling 1 cup water. Turn off the heat and add the tamarind along with jaggery, 1/2 tsp red chili powder, 1/4 tsp black salt, 1/2 tsp ginger powder, and 1/2 tsp roasted cumin seeds. Cover and let it soak for 15-20 minutes until tamarind softens.

Step 3: Blend the tamarind mixture until smooth. Remove any seeds before blending if needed. Set aside.

Step 4: In a bowl, whisk together yogurt, 1/4 cup water, and 2-3 tbsp white sugar until smooth and sweetened. Set aside.

Step 5: In a large bowl, combine boiled chickpeas with diced onion, diced tomato, 3 tbsp chopped mint, 3 tbsp chopped cilantro, 1 tsp chaat masala, 1 tsp cumin powder, 1/4 tsp salt, and 1/3 tsp red chili powder. Mix well.

Step 6: For serving, take a large bowl or individual jars. Start by adding a spoonful of sweetened yogurt at the bottom.

Step 7: Add the chickpeas mixture on top of the yogurt layer, then pour more sweetened yogurt over it. Drizzle both the mint chutney and tamarind chutney generously over this layer.

Step 8: Garnish with diced onions, tomatoes, chopped mint, cilantro, and a handful of sev or crumbled papri for crunch.

Step 9: Sprinkle some extra chaat masala on top and serve immediately to enjoy the fresh, vibrant flavors and textures.

Tips & Variations

Use fresh yogurt for a tangier taste and a creamier texture.

Adjust the amount of chili powder and green chili based on your spice preference.

For a vegan version, omit yogurt and replace with coconut yogurt or skip completely.

Add boiled potatoes or pomegranate seeds for extra texture and flavor.

If you don’t have jaggery, substitute with brown sugar or honey for the tamarind chutney.

Storage

Because this dish combines fresh ingredients and chutneys, it is best eaten fresh the same day. You can store the chickpeas mixture and chutneys separately in airtight containers in the fridge for up to 2 days. Assemble just before serving to keep the textures crisp and fresh. Reheat only the chickpeas slightly if desired, but avoid microwaving assembled chaat to maintain the crunch.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly for Chana Chaat. Just make sure to drain and rinse them before use to remove excess salt and preservatives.

What can I substitute if I don’t have tamarind?

If tamarind is not available, you can use lemon juice combined with a bit of brown sugar and a pinch of dry mango powder (amchur) to mimic the tangy and sweet flavors of tamarind chutney.