Quick Chana Chaat (Easy)
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!
Servings 8 (to 10)
Ingredients
- 2 540 ml Cans of Chickpeas
- 2 Boiled potatoes, diced (boil with a little salt and turmeric)
- ½-3/4 cup Diced Onion
- 1-2 Diced Tomatoes
- 2-3 Minced Green Chilies
- 4 Mint Leaves, chopped
- ½ cup Chopped Cilantro Leaves
- ⅓-1/2 cup Tamarind Paste (I like ½ cup!)
- 2 tbsp Chaat Masala
- 1 tsp Roasted Cumin Powder (can use regular)
- ½-3/4 tsp Red Chili Powder
- ½ tsp Red Chili Flakes
- 1 tbsp sugar
- Salt (if needed)
Bonus Masala for Sprinkling (Optional)
- 1 tbsp roasted coriander powder
- 1 tbsp roasted cumin powder
- a pinch of ajwain
- a pinch of chilli flakes
Topping Ideas
- A drizzle of thinned out yoghurt
- Sev
Instructions
- Drain and rinse your chickpeas. If they are not soft then add them to a pot with boiling water and simmer for 5-6 miutes or until softened and drain. Tip: Your chickpeas will seem harder when they cool.
- Mix all the remaining ingredients together - I like to add tomatoes last. taste and adjust for seasoning.
- You can make chana chaat ahead of time, but if making it a day ahead then mix in the onions and tomatoes before serving, upto a few hours before is fine.
- Sprinkle with the optional masala and any toppings you desire and serve.
Video
Notes
- Chickpeas are often salted already plus chaat masala is salty, which is why I add salt only when adjusting seasonings
- I suggest not adding onions in a day in advance because they tend to become acrid as they sit
- If you want to add a yoghurt drizzle to this then simply whisk together 1 cup of yoghurt with ¼ cup milk (or water), a pinch of salt, a pinch of sugar, and drizzle over top or mix right in and adjust seasoning
