India is a melting pot of diverse cultures, and amidst its vibrant chaos, Indian street food stands out for its explosion of flavors. One beloved street food is chaat, known for its tangy, spicy, and irresistible flavors that elevate each bite, leaving you craving more. If you explore this cuisine, you’ll find a myriad of chaat recipes. For instance, aloo tikki chaat, dahi papdi chaat, sev puri, fruit chaat, and more. Here, we bring you a delicious protein-rich chaat recipe that combines health and taste. It is called Chana Chaat, which is very similar to kala chana chaat.
What Is Chana Chaat?
Chana Chaat is a healthy and savory Indian chaat snack made with boiled white chickpeas (kabuli chana), vegetables, fresh herbs, sweet and tangy chutneys, and spices.
Ingredients
Chickpeas (Garbanzo Beans): Also known as chana, or chole. You should rinse and soak it overnight or a minimum of 6 hours, so they cook faster. You can also use 2 canned chickpeas, instead. Make sure to drain the liquid and rinse before using them. Potatoes: I used 1 medium boiled potato and diced them into cubes. You can skip it if you don’t like it. Onions: Use red onions for the sweetness and crunch. Tomatoes: Use firm, de-seeded, and diced Roma Tomatoes. Cucumber: Persian or English cucumbers work best for chaats. But, you can use any cucumber you like. Lemon juice: Freshly squeezed lemon/lime juice tastes best. Fresh Herbs: Use freshly chopped coriander leaves for maximum freshness. Seasoning: I used roasted cumin powder, chaat masala, regular salt, black salt, and red chili powder. Sev: Use Thin sev (or nylon sev). Chutneys: I used 2 types of chutneys coriander mint chutney and tamarind date chutney.
How to Make Chana Chaat
Step by step recipe to make chana chaat.
Step 1: Soaking Chickpeas
Rinse and soak 1 cup of white chickpeas (garbanzo beans) in 3 cups of water overnight. The chickpeas will double in size when they are soaked.
Step 2: Cook Chickpeas
In a Traditional Stovetop Pressure Cooker: Pressure cook the soaked chickpeas and salt with 2.5 cups water for 4-5 whistles on medium-low heat. Let the pressure release naturally. Instant Pot Pressure Cooker: Pressure cook the soaked chickpeas with 3 cups water on High Pressure for 15-20 minutes and let the pressure release naturally. Here is the Detailed Recipe for “How to cook chickpeas in Instant Pot”. Note: Boiling 1 cup of dried white chickpeas results in approximately 2.5 cups of cooked chickpeas.
Step 3: Assembling the Chaat
In a large mixing bowl, add boiled chickpeas (chana), boiled and cubed potatoes, onion, tomatoes, cucumber, green chili, coriander leaves, spices like red chili powder, roasted cumin powder, chaat masala, salt, black salt, green chutney, tamarind chutney, and lemon juice. Toss gently to combine. Garnish with thin sev and coriander leaves and serve immediately.
Make Ahead and Storage
Make-Ahead: Cook the chickpeas and prep the veggies, herbs, and chutneys the night before serving. Store the ingredients in a separate container for prolonged shelf life, and assemble when you are ready to serve. Storage: Store the leftover chaat in the refrigerator for 1-2 days in an airtight container or mason jar.
Variations
Veggies: You can also add boiled sweet potatoes, avocados, bell peppers, raw mango, and more. Other Beans: You can make this chaat with black chickpeas, green chickpeas, or kidney beans (rajma). Crispy Papdis: You can also add crispy papdis to the chaat for a crunchy texture. Dahi Chana Chaat: You can add whisked homemade yogurt to complement the chaat’s spiciness, and it gives a cooling effect. Sprouted Chickpea Chaat: For a healthier version, you can boil or steam the chickpea sprouts until they are almost cooked and use them in the recipe.
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