Chana Chaat
Experience an explosion of flavours with chana chaat, a popular street food dish that brings together the best of spices and ingredients in a dance of delightful taste.
- Prep time
- 25 min
- Cook time
- No separate cook time
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Chickpeas (boiled)
- 500 g Potatoes (boiled)
- 1 Onions
- 2 Tomatoes
- Coriander
- 2 tsp Chaat Masala
- 1 Salt (adjust to taste )
- 400 g Yoghurt
- 50 g Tamarind Chutney
- 100 ml Water
- Papri
- Onions
- Tomatoes
- Coriander
- Chaat Masala
- Yoghurt
- Tamarind Chutney
Instructions
- 1
Soak the fresh chickpeas for at least 1 hour, preferably overnight (see note 1)
- 2
Once the chickpeas have been soaked add into a pan then top off with enough water to cover all the chickpeas completely then bring the water to boil before leaving to simmer for 1 hour until cooked through
- 3
In the meantime, peel and chop the potatoes into small bite-sized chunks along with preparing the red onions by cutting into thin slices, dicing the tomatoes, and finely chopping the coriander
- 4
Once the chickpeas are almost done add the potato chunks into the water then simmer for another 10-12 minutes until the potatoes have softened (see note 2)
- 5
Drain the chickpeas and potatoes then set aside to allow to cool completely
- 6
Prepare the yoghurt mixture by adding the water into the yoghurt then whisk until well combined (see note 3)
- 7
Once the chickpeas and potatoes have cooled add all the chaat mixture ingredients into the prepared yoghurt mixture (see note 4)
- 8
Transfer the chaat mix into the serving dish then top with the garnish ingredients
- 9
Refrigerate before serving then enjoy with some homemade samosas!