Chana chaat
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Chana chaat

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Time to cook-icon

Time to cook

5 minutes

Difficulty-icon

Difficulty

Easy

Serves-icon

Serves

2

A tangy and refreshing Indian street food snack made with chickpeas, chopped vegetables, spices and tamarind chutney.

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

1

Soak kabuli chana (white chickpeas) overnight or for 8 to 9 hours. Drain and rinse well.

2

Finely chop onion, tomato, chilli, and coriander leaves after washing and peeling. Set aside.

Cooking

1

Pressure cook chickpeas and potatoes with enough water for 10-12 whistles.

2

Drain and set aside the cooked chickpeas.

3

Peel, chop, and set aside the potatoes once they cool down.

4

Place the cooked chickpeas in a mixing bowl.

5

Add kashmiri red chilli powder, roasted cumin powder, chaat masala, both black salt and regular salt to taste, and dry mango powder for tang.

6

Add the chopped potatoes and mix well to coat them with the spices.

7

Include finely chopped onions, tomatoes, green chillies, and coriander leaves.

8

Add lemon juice, adjusting to taste.

9

Mix thoroughly, and adjust salt, chaat masala, red chilli powder, green chillies, and lemon juice if needed.

10

Serve the chana chaat in a bowl, garnished with fresh coriander leaves.

Nutrition information

(per serving)

Carbs

Carbs

17.7

Proteins

Proteins

4.7

Fats

Fats

2.3

Fiber

Fiber

5.1

108

kcal

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