Chana chaat
Time to cook
5 minutes
Difficulty
Easy
Serves
2
A tangy and refreshing Indian street food snack made with chickpeas, chopped vegetables, spices and tamarind chutney.
Ingredients
White Chana
0.5 cup
Salt
0.25 tsp
Water
1 cup
Potatoes
0.5 medium
Onion Raw
0.5 medium
Tomatoes
0.5 medium
Picador Chillies
1 chilli
Cumin Powder
0.5 Tsp
Red Chilli Powder
0.5 tsp
Chaat Masala
0.5 Tsp
Dry Mango Powder
1 pinch
Salt
0.25 tsp
Black Salt
1 pinch
Lemon Juice
1 tsp
Coriander Leaves
1.5 Tbsp
Nylon Sev
2 tbsp
Step-by-step instructions to cook
Prep
Soak kabuli chana (white chickpeas) overnight or for 8 to 9 hours. Drain and rinse well.
Finely chop onion, tomato, chilli, and coriander leaves after washing and peeling. Set aside.
Cooking
Pressure cook chickpeas and potatoes with enough water for 10-12 whistles.
Drain and set aside the cooked chickpeas.
Peel, chop, and set aside the potatoes once they cool down.
Place the cooked chickpeas in a mixing bowl.
Add kashmiri red chilli powder, roasted cumin powder, chaat masala, both black salt and regular salt to taste, and dry mango powder for tang.
Add the chopped potatoes and mix well to coat them with the spices.
Include finely chopped onions, tomatoes, green chillies, and coriander leaves.
Add lemon juice, adjusting to taste.
Mix thoroughly, and adjust salt, chaat masala, red chilli powder, green chillies, and lemon juice if needed.
Serve the chana chaat in a bowl, garnished with fresh coriander leaves.
Nutrition information
(per serving)
Carbs
17.7
Proteins
4.7
Fats
2.3
Fiber
5.1
108
kcal
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