This easy Chana Chaat is SO GOOD and my homage to the chaat master aunties of my childhood! It is perfectly balanced - tangy, crunchy, and satisfying, and comes together quick! Tons of info in the post on zhuzhing it up, making imli paste etc!
I am not entirely sure if Chana Chaat is more in the category of party food, Ramadan food, or street food. Wherever you slot every single aunty I knew growing up knew how to make it - it's a must have back pocket recipe that always hits. Heck, I even had Chana Chaat at birthday parties!
Psst this is a cold mix and serve version, if you are looking for warm Aloo Cholay they are right here. Also fellow chaat lovers don't forget to check out my Kala Chana Chaat, Samosa Chaat, Mixed Plate Chaat, and Bun Kabab!
Let's Talk Chickpeas
All chickpeas are not created equal. Okay, maybe they are, but as I discussed before in this Murgh Cholay post, all of them are not well suited to Pakistani or Indian food. We commonly get two varieties of chickpeas - Kabuli which are bigger and often a little lighter, and the desi variety.
The desi variety of chickpeas is smaller, with a thinner skin, and a shorter cooking time. This makes it ideal for a recipe like this because it really soaks up the flavour. However, I personally think they are both delicious!
What makes a Chana Chaat Work
Balance. And no, I am not just saying this because my inner Libra is forever searching for it. A Chana Chaat only works if it hits allll the flavour notes from spicy to sour and then all the texture notes as well. This is why you see such an assortment of flavorings AND textural elements.
How do I fancy it up?
Aah my friends the possibilities are delightfully endless. Here are some ideas
- serve it in individual cups, top with a dollop of yoghurt, a sprinkling of extra masala (in the recipe card) or a little cilantro and sev
- same mix as above, but in phyllo cups
- use it to create a "chaat bar" - place your separate components in individual bowls and let people create their own mix. Bonus points for adding a sweetened yoghurt like the one in my mixed plate chaat, store-bought chutneys and some crunchy toppings like sev and papri.
How do I make Imli Paste:
I like to make it in large batches when I know I will be needing it soon or when I can freeze some for later. Take a 400 g chunk of tamarind, break into pieces, and soak it in 4 cups of boiling hot water. When it's cold enough to hold rub the pieces to loosen the imli, it'll make a thick paste. Run the mixture through a sieve to yield 3 cups of Imli paste. If you want to see a visual for how look here.
Tip: Always buy unsalted Imli blocks!
Making Chana Chaat Ahead:
The good news is this chaat is EXTREMELY easy to prep in advance. However, if you want to retain that fresh crisp zing then I suggest tossing the onions and cilantro in shortly before serving.
Just remember to taste and adjust seasoning before serving because as the chaat sits the
Made this Chana Chaat? Rate it below and leave a comment! Tag me on Instagram with your recreations @flourandspiceblog - Happy cooking!
Quick Chana Chaat (Easy)
Ingredients
- 2 540 ml Cans of Chickpeas
- 2 Boiled potatoes, diced (boil with a little salt and turmeric)
- ½-3/4 cup Diced Onion
- 1-2 Diced Tomatoes
- 2-3 Minced Green Chilies
- 4 Mint Leaves, chopped
- ½ cup Chopped Cilantro Leaves
- ⅓-1/2 cup Tamarind Paste (I like ½ cup!)
- 2 tbsp Chaat Masala
- 1 tsp Roasted Cumin Powder (can use regular)
- ½-3/4 tsp Red Chili Powder
- ½ tsp Red Chili Flakes
- 1 tbsp sugar
- Salt (if needed)
Bonus Masala for Sprinkling (Optional)
- 1 tbsp roasted coriander powder
- 1 tbsp roasted cumin powder
- a pinch of ajwain
- a pinch of chilli flakes
Topping Ideas
- A drizzle of thinned out yoghurt
- Sev
Instructions
- Drain and rinse your chickpeas. If they are not soft then add them to a pot with boiling water and simmer for 5-6 miutes or until softened and drain. Tip: Your chickpeas will seem harder when they cool.
- Mix all the remaining ingredients together - I like to add tomatoes last. taste and adjust for seasoning.
- You can make chana chaat ahead of time, but if making it a day ahead then mix in the onions and tomatoes before serving, upto a few hours before is fine.
- Sprinkle with the optional masala and any toppings you desire and serve.
Video
Notes
- Chickpeas are often salted already plus chaat masala is salty, which is why I add salt only when adjusting seasonings
- I suggest not adding onions in a day in advance because they tend to become acrid as they sit
- If you want to add a yoghurt drizzle to this then simply whisk together 1 cup of yoghurt with ¼ cup milk (or water), a pinch of salt, a pinch of sugar, and drizzle over top or mix right in and adjust seasoning
Herra says
Made this three times since you have posted this! So delicious and fool proof! With a side of namak parey, this was perfect!
Sarah Mir says
Alright!!! I am SO happy to hear that! thank you!
Ambreen says
You saved my life with this recipe yesterday when I needed one more side dish but had almost no ingredients. I followed the recipe mostly as is but without aloo, mint, and fresh chilies - I used 1 tsp of dry mint instead. Was so tasty and the perfect filler. You are my FAVE, more reviews to follow since I have been shamelessly using your recipes for many months but haven't reviewed.
Xxx
Sarah Mir says
Woohoo!!! I AM THRILLED this worked for you!!!!!
hungryhouse india says
Thanks for sharing your knowledge about Chaat. Your post is really awesome I read your content and learn about it. Now, I can make it because it's so easy. or I have another option without making you can try it. order from hungryhouse.in
Sumaiyya says
I made this along with your imli ki chutney for a lunch with friends. It’s sooo good and easy! Your website has made it so much easier for me to host!! I also made your bhunna gosht and put them in brioche slider buns 🙂 also a great hit!
Sarah Mir says
Any chance you have any leftovers? haha
Thank you for the comment, it totally made my day!
Kiswa Mahar says
How many servings does this make?
Sarah Mir says
I'd say about eight! thanks for the question - will add that to the recipe card!
Nabia Ali says
Spending Ramadan with my husband's family (who are not Pakistani) and was craving chana chaat. So happy I came across your recipe. You've brought a bit of home back to my ifatri table! Thank you and sending you lots of love!
Sarah Mir says
Nabia! I am the happiest to hear that - thank you so so much!
Sana Ali says
Made this for an Iftar and it was perfect! I can always trust your recipes to work.
Sarah Mir says
Appreciate the vote of confidence and the review!
Javeria says
Really enjoyed and easy to follow
Sarah Mir says
thank you Javeria! Glad to hear it!
sadaf says
This was a live saver for me this Ramadan! My mom's out of town and I was in a pinch for iftar and then I found this recipe!
Sarah Mir says
I am SO SO glad to hear that! Thank you!
Mishal says
Hi! Can we use tamarind paste instead?
Mishal says
Can we use tamarind *concentrate* instead?
Sarah Mir says
SO sorry! this just showed up for me, you can, just remember to tweak the end flavour profile as needed!
raul says
1/2 cup tamarind paste? Maybe we use different paste but this is way too much.
Sarah Mir says
Hi Raul! I am not sure whether you made it or not but I make my own tamarind paste (lots on that in the post) and the range I give is 1/3-1/2 cup which works for what's roughly 4.5-5 cups of ingredients. If you are using a tamarind concentrate then I can imagine it doesn't work.
Sheba says
I made this and added finely chopped garlic! Thank you for sharing a tasty recipe!
Sarah Mir says
Oooh! Garlic! I will try that too, thank you for sharing your flavour tweak and rating the recipe!