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!
🔍 Quick Look: Quick Chana Chaat
- ⏱️ Prep Time: 20 minutes
- 🕒 Total Time: 20 minutes
- 👥 Servings: 8
- ⭐ Difficulty: Easy
- Key to Success: Seasoning! You want rich flavour because the chickpeas will absorb it as they sit!
"Made this for an Iftar and it was perfect! I can always trust your recipes to work." - Sana A
Perfect All Year
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!
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.
Ingredients
Since this is a simple stir and combine dish I want to point three things out.
- 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 in colour, and the desi variety. I have a strong preference for the desi variety which is more pleasant to eat and absorbs flavour well.
- Imli Paste: Oofh. Okay imli paste is what you get after soaking and straining chunks of imli (unsalted always ok?). How to make it below, but it is distinctly NOT the same as tamarind concentrate which *wait for it* is heavily concentrated. If you don't have paste handy you can sub in the chutney but add it before you add the seasonings so you can adjust to preference. If you want to use concentrate then please add 3 tbsp and then see how you feel about the flavours.
- Boiled Potatoes: I like using boiled yellow flesh potatoes here like everywhere else, if you are boiling them for chaat alone then make sure to use well salted water and a pinch of turmeric for the prettiest colour and flavour.
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 chickpeas soak up flavour!
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.
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, please don't use concentrate!)
- 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
Eman says
Muja chana chata chii