Chana Chaat
Tangy chickpea salad with spices and fresh herbs
Ingredients
Instructions
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Prepare the chickpeasIf using canned chickpeas, drain and rinse them thoroughly under cold water. If using dried chickpeas, soak overnight and cook until tender. Allow them to cool completely before using.
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Combine vegetablesIn a large mixing bowl, combine the cooled chickpeas, chopped onion, diced tomato, cubed boiled potato, and chopped green chili. Mix gently to ensure even distribution of ingredients.
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Add spices and herbsSprinkle the chaat masala, roasted cumin powder, red chili powder, and salt over the mixture. Add the freshly chopped cilantro and toss gently to coat all ingredients with the spices.
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Add chutneys and lemon juiceDrizzle the tamarind chutney, mint chutney, and fresh lemon juice over the mixture. Toss everything together, ensuring the chutneys and spices are evenly distributed throughout the salad.
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Rest and marinateAllow the chaat to sit for about 5 minutes to let the flavors meld together. This resting period allows the chickpeas to absorb the tangy and spicy flavors of the chutneys and spices.
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Serve and garnishTransfer the chana chaat to serving bowls. Just before serving, generously sprinkle sev (crispy chickpea noodles) on top for added crunch and texture. Serve immediately while the sev is still crispy.
Nutritional Information
220
Calories
per serving
9
Protein
g per serving
35
Carbohydrates
g per serving
5
Total Fat
g per serving
0.5
Saturated Fat
g per serving
8
Fiber
g per serving
12
Sugar
g per serving
520
Sodium
mg per serving
15
Vitamin C
% daily value
3
Iron
mg per serving
Chana Chaat is Also Known As
Chole Chaat, Chickpea Chaat, Kabuli Chana Chaat or Punjabi Chana Chaat
