📝 About This Recipe
Transport your taste buds to the bustling streets of Old Delhi with this vibrant, protein-packed Chana Chaat. This dish is a masterclass in the 'chaat' philosophy—a harmonious explosion of spicy, tangy, sweet, and crunchy textures all in one bowl. Featuring tender chickpeas tossed with fresh aromatics and a signature spice blend, it is a refreshing yet deeply satisfying plant-based classic that celebrates the versatility of the humble garbanzo bean.
🥗 Ingredients
The Chickpea Base
- 2 cups Chickpeas (Garbanzo Beans) (cooked until tender or canned, rinsed and drained)
- 1 large Potato (boiled, peeled, and cubed into 1/2 inch pieces)
- 1/2 cup Red Onion (very finely diced)
- 2 Roma Tomatoes (seeded and finely chopped)
- 2 Green Chilies (Thai or Serrano, minced (adjust for heat))
The Spice Blend & Dressing
- 1.5 teaspoons Chaat Masala (the essential sulfurous, tangy spice)
- 1 teaspoon Roasted Cumin Powder (freshly toasted for best aroma)
- 1/2 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1/4 teaspoon Black Salt (Kala Namak) (adds an authentic savory depth)
- 3 tablespoons Tamarind Chutney (sweet and tangy)
- 2 tablespoons Green Chutney (Cilantro-Mint) (spicy and herbaceous)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Garnish (The Crunch)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/2 cup Sev (crunchy chickpea flour noodles)
- 2 tablespoons Pomegranate Arils (for a pop of sweetness and color)
- 1 inch Ginger (cut into thin matchsticks)
👨🍳 Instructions
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1
If using canned chickpeas, rinse them thoroughly under cold water and let them drain completely to ensure the dressing sticks to the beans.
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2
In a large mixing bowl, combine the cooked chickpeas and the cubed boiled potatoes. The potatoes should be tender but firm enough to hold their shape.
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3
Add the finely diced red onions, chopped tomatoes, and minced green chilies to the bowl. Toss gently to distribute the colors evenly.
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4
In a small separate ramekin, whisk together the chaat masala, roasted cumin powder, Kashmiri red chili powder, and black salt.
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5
Sprinkle the dry spice blend over the chickpea mixture and toss thoroughly until every legume is lightly coated in the spices.
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6
Drizzle the tamarind chutney and the green cilantro-mint chutney over the top. Use a large spoon to fold the chutneys in, ensuring a glossy, saucy finish.
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7
Add the fresh lemon juice and give it one final toss. Taste at this point—it should be a punchy balance of salt, spice, and sour.
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8
Transfer the mixture to a shallow serving platter or individual bowls. Spreading it out allows for more surface area for the garnishes.
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9
Generously sprinkle the chopped cilantro and ginger matchsticks over the top for a fresh, aromatic hit.
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10
Just before serving, top with a thick layer of sev. Do not add this too early or it will lose its signature crunch.
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11
Finish with a scatter of pomegranate arils for a jewel-like presentation and a burst of juicy sweetness.
💡 Chef's Tips
Always use Black Salt (Kala Namak) for an authentic street-food flavor; it provides a unique umami quality that regular salt lacks. If boiling your own chickpeas, add a tea bag to the boiling water to give them a deeper, darker color and richer flavor. Ensure your potatoes are completely cooled before adding them to the mix, otherwise, they may turn mushy and cloud the salad. Adjust the 'tang' factor by adding more tamarind chutney if you prefer it sweeter, or more lemon juice if you prefer it sharper. For an extra smoky flavor, dry-roast whole cumin seeds in a pan until dark brown, then crush them with a mortar and pestle just before using.
🍽️ Serving Suggestions
Serve as a standalone afternoon snack with a hot cup of Masala Chai. Pair it as a refreshing side dish alongside a rich vegetable Biryani or buttery Naan. Serve in small 'donas' (paper bowls) with wooden spoons for an authentic Indian street-food experience. Accompany with a chilled glass of sweet Mango Lassi to balance the heat of the chilies. Scoop it up using crispy papads or baked pita chips for added texture.