📝 About This Recipe
Transport your senses to the bustling streets of Old Delhi with this vibrant and protein-packed Chana Chaat. This iconic Indian street food features tender chickpeas tossed in a medley of crunchy vegetables, fiery green chilies, and a signature 'Chaat Masala' that balances salty, sour, and spicy notes perfectly. It is a refreshing, oil-free explosion of flavor that serves as the ultimate afternoon snack or a lively appetizer for your next gathering.
🥗 Ingredients
The Protein Base
- 2 cups Chickpeas (Kabuli Chana) (boiled until tender but firm, or canned and rinsed)
- 1 large Potato (boiled, peeled, and cubed into bite-sized pieces)
Fresh Produce
- 1 medium Red Onion (finely chopped)
- 2 medium Roma Tomatoes (deseeded and finely chopped)
- 1/2 cup English Cucumber (finely diced for crunch)
- 2-3 pieces Green Chilies (Thai bird's eye or Serrano, finely minced)
- 1/2 cup Fresh Cilantro (chopped, including tender stems)
- 2 tablespoons Fresh Mint Leaves (finely chiffonaded)
The Spice Blend & Tang
- 1.5 teaspoons Chaat Masala (the essential sulfurous, tangy spice)
- 1 teaspoon Roasted Cumin Powder (freshly toasted and ground for best aroma)
- 1/2 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1/2 teaspoon Black Salt (Kala Namak) (provides the authentic 'street' flavor)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Tamarind Chutney (sweet and sour date-tamarind sauce)
The Garnish (The Crunch)
- 1/4 cup Fine Sev (fried gram flour vermicelli)
- 2 tablespoons Pomegranate Arils (for a sweet, juicy pop)
👨🍳 Instructions
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1
If using dried chickpeas, soak them overnight and pressure cook with a pinch of salt until tender. If using canned, drain and rinse them thoroughly under cold running water.
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2
In a large mixing bowl, add the cooked chickpeas and the cubed boiled potatoes. The potatoes help absorb the spices and provide a creamy contrast.
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3
Add the finely chopped red onions, tomatoes, and diced cucumber to the bowl. These provide the essential 'crunch' factor.
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4
Stir in the minced green chilies. Adjust the quantity based on your heat tolerance, but remember that authentic chaat should have a noticeable kick.
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5
Sprinkle the Chaat Masala, roasted cumin powder, Kashmiri red chili powder, and black salt over the mixture. Ensure the spices are distributed evenly.
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6
Drizzle the fresh lemon juice and the sweet tamarind chutney over the salad. The tamarind adds a crucial glossy texture and depth of flavor.
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7
Using two large spoons, toss the mixture gently but thoroughly. You want every chickpea to be coated in the spice-chutney emulsion.
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8
Add the freshly chopped cilantro and mint leaves. Toss once more to incorporate the herbs without bruising them too much.
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9
Taste a spoonful. If it needs more zing, add another squeeze of lemon; if it needs more 'funk', add a pinch of black salt.
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10
Transfer the chaat to a serving platter or individual bowls immediately before serving to ensure the vegetables stay crisp.
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11
Top generously with fine sev just before eating. This ensures the sev stays crunchy rather than getting soggy from the juices.
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12
Finish with a final sprinkle of pomegranate arils and a few extra cilantro sprigs for a professional, colorful presentation.
💡 Chef's Tips
For the best flavor, toast whole cumin seeds in a dry pan until fragrant and dark, then crush them for the garnish. If you find the raw onions too pungent, soak the chopped onions in ice-water for 10 minutes and drain before adding to the chaat. Always add the crunchy toppings (sev/papdi) at the very last second, as they lose their texture quickly once they touch the moisture. Black salt (Kala Namak) is non-negotiable for an authentic taste; it provides a unique savory depth that regular salt cannot replicate. You can substitute chickpeas with black chickpeas (Kala Chana) for a nuttier texture and higher fiber content.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Masala Chai for the quintessential Indian afternoon tea experience. Pair with chilled Mango Lassi to balance the spicy heat of the green chilies. Serve in small paper cones (thali) with wooden spoons to replicate the authentic Indian street-side feel. Use as a vibrant side dish for heavier North Indian meals like Chole Bhature or Paneer Butter Masala. Offer with a side of extra Mint-Coriander chutney for those who prefer an even more herbaceous flavor profile.