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Quick Chana Chaat (Easy) Recipe

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4.1 from 8 reviews

Quick Chana Chaat is a tangy and flavorful Indian street food snack made with chickpeas, boiled potatoes, fresh vegetables, and a blend of spices. This easy-to-make recipe combines the creaminess of chickpeas and potatoes with the zest of tamarind paste, chaat masala, and chili to create a refreshing and satisfying chaat that can be enjoyed as a snack or light meal. Ready in just 20 minutes, it’s perfect for a quick and delicious treat.

  • Total Time: 20 minutes
  • Yield: 8 servings

Ingredients

Chickpeas and Vegetables

  • 2 cans (540 ml each) Chickpeas, drained and rinsed
  • 2 Boiled potatoes, diced (boiled with a little salt and turmeric)
  • 1/2 to 3/4 cup Diced Onion
  • 1 to 2 Diced Tomatoes
  • 2 to 3 Minced Green Chilies
  • 4 Mint Leaves, chopped
  • 1/2 cup Chopped Cilantro Leaves

Spices and Flavorings

  • 1/3 to 1/2 cup Tamarind Paste
  • 2 tablespoons Chaat Masala
  • 1 teaspoon Roasted Cumin Powder (can use regular)
  • 1/2 to 3/4 teaspoon Red Chili Powder
  • 1/2 teaspoon Red Chili Flakes
  • 1 tablespoon Sugar
  • Salt, to taste
  • 1 tablespoon Roasted Coriander Powder
  • 1 tablespoon Roasted Cumin Powder
  • A pinch of Ajwain
  • A pinch of Chili Flakes

Garnish and Toppings

  • A drizzle of thinned out yoghurt
  • Sev (crispy gram flour noodles), for garnish

Instructions

  1. Prepare Chickpeas: Drain and rinse the canned chickpeas thoroughly. If the chickpeas are not soft enough, place them in a pot of boiling water and simmer for 5-6 minutes until softened. Drain and cool. Note that chickpeas seem firmer when cooled.
  2. Combine Ingredients: In a large bowl, mix the softened chickpeas with boiled diced potatoes, onions, minced green chilies, chopped mint leaves, and cilantro.
  3. Add Spices and Flavorings: Stir in tamarind paste, chaat masala, roasted cumin powder, red chili powder, red chili flakes, sugar, roasted coriander powder, additional cumin powder, ajwain, and salt to taste. Mix well until all ingredients are combined and coated evenly.
  4. Add Tomatoes Last: Gently fold in the diced tomatoes last to preserve their freshness and texture.
  5. Adjust Seasoning: Taste the mixture and adjust seasoning as needed for tanginess, saltiness, or spice.
  6. Chill or Serve: You can make the chaat ahead of time. If making it a day ahead, mix in the onions and tomatoes just before serving, or up to a few hours in advance, to keep them fresh.
  7. Garnish and Serve: Sprinkle with optional extra chaat masala and your desired toppings such as sev and a drizzle of thinned out yoghurt. Serve immediately.

Notes

  • Boiling chickpeas a bit longer softens them if canned ones are firm.
  • Add onions and tomatoes just before serving when making ahead to avoid sogginess.
  • Adjust the amount of green chilies and chili powders according to your spice preference.
  • Sev adds a delightful crunch, but you can omit for a gluten-free option.
  • Tamarind paste can be substituted with lemon juice for a different tangy flavor.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Snack
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://recipesvibe.com/quick-chana-chaat-easy-recipe/