Chana chaat recipe – Protein packed, delicious and healthy chaat snack made with kabuli chana / chickpeas and simple ingredients. You can tweak this recipe however you like and make it to suit your taste buds. This chana chaat can be made using kabuli chana or kala channa as well. I do not follow any particular recipe to make this chaat. Spice, tang, sweetness with a good amount of chopped onions, tomatoes and cucumber is all that is needed to make a good chaat.
Chickpeas are rich in fiber, calcium and protein too. These are suitable to everyone from the diabetic to normal folks since they are of low GI. They can be a good source of calcium and protein for vegans.
Chana chaat makes a wonderful breakfast, a mid-morning snack or an after school snack too. If consumed as breakfast, it can keep you going for hours by keeping you full.
For more chaat recipes & street foods, check
How to make quick chana chaat
1. To make chana chaat, we will need to wash & soak the chana over night in lot of water. Discard the water before cooking them.
2. Add chana, a generous pinch of baking soda and water just enough to cover them. Pressure cook for 1 whistle on a medium heat.
3. You can also cook them with little turmeric if you desire. Drain the excess water. You can also add this to your soups, rasam or sambar.
4. Add chaat masala, salt, pepper powder, amchur (optional), dry ginger powder (optional). Also add tamarind chutney or tamarind paste mixed with honey or dates syrup. Add chopped green chilies, onions, tomatoes & coriander leaves. Toss everything well. You can also skip tamarind chutney and use just lemon juice. Add salt, spice and chaat masala if needed. Serve chana chaat immediately. You can also top this with your favorite crunchies like sev, farsan/ mixture or boondi.
Chana chaat recipe below
- ½ cup of uncooked chickpeas / chana or 1½ to 2 cups cooked
- 1 small onion chopped
- 1 small tomato chopped
- ¼ cup cucumber chopped (optional)
- Few sprigs of coriander leaves
- 1 to 2 green chili chopped
- ½ to 1 tsp. thick tamarind paste or lemon juice(adjust as needed)
- ¼ to ½ tsp. dates syrup or honey (or tamarind dates chutney and skip tamarind paste)
- ⅛ tsp. dry ginger powder (sonti podi)
- ½ tsp. amchur powder (dry mango powder)
- Chaat masala as needed
- Pepper powder as desired
- Khara boondi or farsan or sev or any other crunches as desired
- Wash soak chickpeas in lot of water for at least 6 to 8 hrs, keep changing the water if soaking for longer to avoid odor.
- Pressure cook chickpeas till soft with little soda. You can pressure cook for 1 to 2 whistles with little water. You can even cook in a pot with enough water to cover them. Cook till they turn soft. Cool them completely.Drain off the water.
- Add the rest of the ingredients .Toss well.
- Serve chana chaat with boondi or sev (mixture) topped on it.