Dahi Chana Chaat
Dahi Chana Chaat is a refreshing, protein-packed snack perfect for Ramadan, combining creamy yoghurt, soft chickpeas, and tangy spices for a light, flavorful treat.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Yoghurt
- 100 ml Water
- 50 ml Tamarind Chutney
- 1/2 tsp Black Pepper (adjust to taste)
- 1 tsp Chaat Masala
- 1/2 tsp Salt (adjust to taste)
- 1/2 tsp Cumin Powder
- 1 Onion
- 2 Tomatoes
- 300 g Potatoes (boiled)
- 250 g Chickpeas (canned And Boiled)
- Green Chutney (for garnish)
- Coriander (for garnish)
- Pomegranates (for garnish)
Instructions
- 1
Boil the potatoes in water until they are tender. Once cooked, peel and cut them into small cubes, then set aside.
- 2
Drain the canned chickpeas, rinse them well, and boil in fresh water for 10–15 minutes until they become softer. Drain and set aside.
- 3
Finely chop the onion and tomatoes. Set aside a small portion of both for garnishing later.
- 4
Place the yoghurt into a large mixing bowl. Pour in the water and whisk together until completely smooth and creamy.
- 5
Remove a small amount of the whisked yoghurt and set it aside for garnishing at the end.
- 6
Add the cubed potatoes and softened chickpeas to the bowl of yoghurt. Sprinkle in the black pepper, chaat masala, salt, and cumin powder. Spoon in the tamarind chutney.
- 7
Fold everything together gently until well combined and evenly coated. Avoid over-mixing to keep the potatoes intact.
- 8
Transfer the chaat to a serving dish. Scatter the reserved chopped onion and tomatoes over the top.
- 9
Garnish with chopped coriander and a drizzle of green chutney. Spoon over the reserved whisked yoghurt.
- 10
Finish by sprinkling additional chaat masala and pomegranates on top, then lightly drizzle with extra tamarind chutney before serving.