📝 About This Recipe
Transport your senses to the bustling streets of Lahore and Delhi with this vibrant, protein-packed chickpea salad. This classic Chana Chaat is a masterful balance of sweet, spicy, tangy, and savory flavors, featuring tender chickpeas tossed with crisp vegetables and a punchy tamarind dressing. It is the ultimate refreshing snack or light meal that celebrates the incredible textures and bold spices of South Asian street food culture.
🥗 Ingredients
The Base
- 3 cups Chickpeas (Garbanzo Beans) (cooked until tender or 2 cans (15oz), rinsed and drained)
- 2 medium Potatoes (boiled, peeled, and cubed into 1/2 inch pieces)
Fresh Produce
- 1 medium Red Onion (finely diced)
- 2 pieces Roma Tomatoes (seeded and finely chopped)
- 1/2 cup English Cucumber (finely diced for extra crunch)
- 2-3 pieces Green Chilies (Serrano or Thai bird's eye, minced (adjust for heat))
- 1/2 cup Fresh Cilantro (finely chopped)
- 2 tablespoons Fresh Mint Leaves (finely chopped)
The Dressing & Spices
- 1/4 cup Tamarind Chutney (sweet and tangy bottled or homemade)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1.5 teaspoons Chaat Masala (the essential sulfurous, tangy spice blend)
- 1 teaspoon Roasted Cumin Powder (freshly toasted and ground for best aroma)
- 1/2 teaspoon Kashmiri Red Chili Powder (for a mild heat and vibrant red color)
- 1/4 teaspoon Black Salt (Kala Namak) (adds a distinctive authentic savory depth)
- to taste Salt
The Garnish
- 1/4 cup Sev (crunchy chickpea flour noodles)
- 2 tablespoons Pomegranate Arils (optional, for a burst of sweetness)
👨🍳 Instructions
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1
If using canned chickpeas, rinse them thoroughly under cold water and let them drain completely in a colander to ensure the salad isn't watery.
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2
In a large mixing bowl, combine the drained chickpeas and the cubed boiled potatoes. Ensure the potatoes are cooled to room temperature so they hold their shape.
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3
Add the finely diced red onion, chopped tomatoes, and diced cucumber to the bowl. These provide the essential 'crunch' factor.
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4
In a small separate jar or bowl, whisk together the tamarind chutney, fresh lemon juice, chaat masala, roasted cumin powder, red chili powder, and black salt.
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5
Pour about three-quarters of the dressing over the chickpea mixture. Fold gently with a large spoon to avoid mashing the potatoes.
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6
Toss in the minced green chilies, chopped cilantro, and fresh mint. The herbs should be very fresh to provide that signature aromatic lift.
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7
Taste the salad. This is the crucial 'chef's moment'—add more salt, lemon juice, or chaat masala if you want more zing.
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8
Let the salad sit for at least 10-15 minutes at room temperature. This allows the chickpeas to absorb the complex flavors of the dressing.
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9
Just before serving, drizzle the remaining dressing over the top to freshen the appearance.
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10
Transfer the Chana Chaat to a serving platter or individual bowls.
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11
Garnish generously with crunchy sev and pomegranate arils for a professional, colorful finish.
💡 Chef's Tips
For the best flavor, toast whole cumin seeds in a dry pan until fragrant, then crush them—it makes a world of difference over pre-ground powder. If you find raw onions too sharp, soak the diced onions in cold water for 10 minutes then drain before adding to the salad. Avoid over-boiling the potatoes; they should be tender but firm enough to resist turning into mush when tossed. If you're making this ahead of time, keep the sev and salt separate and add them only at the moment of serving to maintain the crunch and prevent the veggies from releasing too much water.
🍽️ Serving Suggestions
Serve as a refreshing appetizer alongside grilled Tandoori chicken or paneer skewers. Pair with a cold glass of sweet Mango Lassi or a salty Jeera (cumin) Soda to balance the spices. Enjoy as a healthy, fiber-rich lunch stuffed inside a warm pita pocket or wrapped in a soft flatbread. Serve in small individual bamboo boats or martini glasses for an elegant party appetizer.