Chana Chaat stands for Chickpea in a savory salad. The word ‘Chaat’ comes from ‘Chaatna’ which means something tangy, spicy and savory which you can lick. You can serve chana chaat without adding the veggies, it tastes delicious. You can always adjust quantity of veggies to your choice. Also adjust the green chili and red pepper to your choice. This forms a perfect companion for tea time in India. Its an easy meal option and doesn’t necessarily need to be consumed during evening, it can form a lunch or dinner or pre-gym option as well.
I sometimes add Green Chutney or even Mango chutney to this to take it to another level but its totally upto you to do that.
Chana Chaat with Mango Chutney
Chana Chaat with Grilled Halloumi
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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- 1 cup Boiled Chickpeas (can use the canned one too, in that case please wash and rinse the chickpeas before using)
- 1 Tbsp Ginger (Finely Shredded)
- 1 Tbsp Fresh Green Chilli, finely chopped
- 1 Tbsp Coriander powder
- 1 Medium Pomegranate, deseeded
- 60g Roasted Peanuts
- 1 tsp Salt
- 1 Tbsp Sugar
- 1 tsp Chaat Masala
- 2 tsp Roasted Cumin Seed Powder
- 1 cup Boiled Potatoes, cut into cubes
- 1/2 cup Finely chopped cucumber
- 1/2 cup Tomatoes, chopped
- 1/2 cup Yoghurt (optional)
- 1/2 cup Chopped Fresh Coriander, to garnish
- 5-6 Wedges Lime
Ingredients
For main dish
For garnishing
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- Wash and soak chickpeas in approx. 4 cups of water, for at least 4 hours. The chickpeas will double in volume after soaking. Or use tinned chickpeas (in that case please ignore the soaking part)
- In pressure cooker or a regular pan cook/boil chickpea with 2 cups of water over medium high heat. As pressure cooker starts steaming turn the heat down to low medium and cook for about 15 minutes. Close the heat and wait until steam has stopped before opening the pressure cooker. Chana should be soft and tender.
- Drain the water and save it for later use, this water is high in protein and can be used for making the soup or daal.
- Mix the onion, chilli, potatoes, chickpeas, pomegranate, peanuts, coriander, chaat masala, cumin powder, chilli powder and salt in a large bowl and stir thoroughly.
- Divide the mixture among 4 plates and top with coriander leaves, yogurt and chutney (optional).
Prep Time of 10 minutes does not include soaking time.
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