Chana chaat recipe

Chana Chaat is a fashionable Indian snack where cooked chickpeas are tossed with fresh hand-hewn onions, tomatoes, tamarind Indian relish, anchor aromatic spices and herbs. This easy to make chana chaat is spicy, slightly acidity and sweet with a punch of thusly many flavors and textures. More over it is reasonable, protein packed, fill and is super delicious. Serve up it for a bite whatever time of the day. It too makes a great party snack too.

Chana chaat is much popular across India and you will see it being made everyplace. Right from the households, tug carts selling street foods to the restaurants specialized in chaat foods, you leave find various versions existence served.

Sol in that location is no ane way to make this. You will almost never observe chana chaat tasting same in any 2 places. Some use yoghurt, some places serve it with potatoes and more or less are made with all different kinds of chutneys – green, tamarind and red Indian relish.

In this post I plowshare a simple and easy to make chana chaat with larder staples.

For more Chaat recipes & street foods, check
Papdi chaat
Sev puri
Corn chaat
Dahi vada
Churumuri

How to make chana chaat

1. To make chana chaat, first wash and soak half cup chickpeas overnight surgery for at least 6 to 8 hours. Later drain the water and gargle them very well. Pour strong water just enough to cover them about 1 cupful.

2. Cover and Pressure cook for 3 to 4 whistles on a medium heat or in the instant pot for 16 minutes, until chana turns tender.

3. When the pressure drops, drain the water and backlog information technology. You can attention deficit disorder it to soups, rasam, curry, Cervus unicolor operating room to knead roti dough. Cool chana completely.

4. Add chaat masala, salt and cumin pulverisation . Also add tamarind tree chutney or tamarind paste mixed with honey or dates sirup. Add cut green chilies, onions, tomatoes &adenylic acid; coriander leaves. Toss everything well. You can also skip tamarind Indian relish and use impartial lemon juice. Add more salt, spice and chaat masala if needed.

Attend to chana chaat immediately. Upper side this with your loved crunchies like sev, farsan/ assortment Oregon boondi.

Formula batting order

• ▢ ½ cup desiccated chickpeas (or 1½ to 2 cups cooked or canned chickpeas)
• ▢ 1 onion (itsy-bitsy, chopped exquisitely)
• ▢ 1 tomato (small, deseeded & chopped finely)
• ▢ ¼ cup cuke (chopped, optional)
• ▢ 2 sprigs coriander leaves (chopped finely)
• ▢ 1 to 2 green chili chopped
• ▢ 1 to 2 tablespoon tamarind Indian relish Beaver State lemon yellow succus (refer notes)
• ▢ ½ teaspoon chaat masala (correct to sense of taste)
• ▢ ½ teaspoon roasted cumin powder (optional)
• ▢ ¼ to ⅓ teaspoon common salt (conform to taste)

Optional

• ▢ 2 tablespoons sev / boondi/ farsan/ mixture or clavus flakes
• ▢ 2 tablespoons curd / dahi
• ▢ 1 teaspoon greenness chutney
• ▢ 1 murphy small poached, crumbled

• ▢

  Rinse chickpeas recovered under running water at least thrice. Plume them in mickle of water for at least 6 to 8 hrs or all-night.

• ▢

  Tardive run out the water and summate them to the cooker.

• ▢

  Pour water retributive sufficiency to cover them operating theatre about 1 transfuse. Cover the pressure cooker.

• ▢

  Hale make for 3 to 4 whistles on a medium fire or in the instant pot for 16 minutes. You can even cook up in a pot with enough water to cover them. Chana should atomic number 4 soft and cooked fit but non mushy.

• ▢

  When the pressure drops, open the cooker and drain dispatch the water. Tote up it soups, curries, rasam, sambar or make dough.

• ▢

  Cool the chana entirely. Add SALT, chaat masala and cumin powder

• ▢

  Add tamarindo Indian relish if using. If you do not have tamarind Indian relish simply squeeze out in some lemon tree juice operating room clear your own following my notes below.

• ▢

  Add shredded onions, chilies, tomatoes and cucumber vine.

• ▢

  Flip all of these and gustation test. Add more spices or chaat masala if needful. Optionally you may add green chutney, crumbled boiled potatoes or even up whisked thickened curd.

• ▢

  Transfer to serving bowls. Garnish with around sev or mixture or humbled cornflakes. Sprinkle coriander leaves.

• ▢

  Serve chana chaat right away.

• Do your own tamarind Indian relish by mixing 1 tablespoon tamarind paste with 1 tablespoon date sirup, pinch of table salt, little chili pepper powder and cumin powder.
• You can replace kabuli chana with any cooked beans or legumes like pinto beans, rajma, cooked green peas, white peas etc.
• Zucchini, carrots, boiled cloying corn also die well in this chaat.
• To make the chana chaat healthier, skip deep-fried sev and use corn flakes or baked tortilla chips etc. Crush them and garnish.

Unconventional quantities provided in the recipe card are for 1x single, original recipe.

For best results postdate my detailed step-by-gradation photo instruction manual and tips above the recipe card.

Nourishment Facts

Chana chaat

Amount Per Serving

Calories 286 Calories from Rounded 45

% Daily Value*

Fat 5g 8%

Concentrated Fat 1g 6%

Unsaturated Corpulent 2g

Unsaturated Fat 1g

Cholesterol 1mg 0%

Sodium 533mg 23%

Potassium 984mg 28%

Carbohydrates 51g 17%

Fiber 15g 63%

Sugar 16g 18%

Protein 14g 28%

Vitamin A 3038IU 61%

Vitamin C 24mg 29%

Calcium 146mg 15%

Iron 6mg 33%

* Per centum Daily Values are based on a 2000 gram calorie dieting.

© Swasthi's Recipes

About swasthi

I'm Swasthi Shreekanth, the formula developer, intellectual nourishment photographer & food writer tail Swasthi's Recipes. My aim is to assistanc you cook great Indian food with my tried and true recipes. After 2 decades of experience in matter-of-fact Indian cooking I started this blog to help people cook better & more often at household. Whether you are a novitiate or an intimate cook I am for certain Swasthi's Recipes will attend to you to raise your preparation skills.
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