Quick Chana Chaat (Easy)
Chana Chaat is a staple part of Pakistani cooking, this easy no cook version is perfectly balanced - tangy, crunchy, and satisfying. It also comes together so quick! A must try for your next tea party and Ramadan spread!
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 2 540 ml Cans of Chickpeas
- 2 Boiled potatoes, diced ((boil with a little salt and turmeric))
- 1/2 3/4 cup Diced Onion
- 1-2 Diced Tomatoes
- 2-3 Minced Green Chilies
- 4 Mint Leaves, chopped
- 1/2 cup Chopped Cilantro Leaves
- 1/3 1/2 cup Tamarind Paste ((I like 1/2 cup!))
- 2 tbsp Chaat Masala
- 1 tsp Roasted Cumin Powder ((can use regular))
- 1/2 3/4 tsp Red Chili Powder
- 1/2 tsp Red Chili Flakes
- 1 tbsp sugar
- Salt (if needed)
- 1 tbsp roasted coriander powder
- 1 tbsp roasted cumin powder
- a pinch of ajwain
- a pinch of chilli flakes
- A drizzle of thinned out yoghurt
- Sev
Instructions
- 1
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.
- 2
Mix all the remaining ingredients together - I like to add tomatoes last. taste and adjust for seasoning.
- 3
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.
- 4
Sprinkle with the optional masala and any toppings you desire and serve.