Chana Chaat recipe is a healthy and flavorful Indian chaat snack made with white chickpeas (chana), veggies, spices, fresh herbs, and sweet and tangy chutneys.
India is a melting pot of different cultures. Among the vibrant chaos, one element that truly brings together the explosion of flavors in Indian street food is the delightful array of street food. One such beloved street food is chaat. The tangy, spicy, and irresistible flavors of chaat elevate the taste of every bite, leaving you craving more.
If you look around and dive deep into this cuisine, you will come across a myriad of chaat recipes. For instance, aloo tikki chaat, papdi chaat, sev puri, and more. Here we bring you a delicious chaat recipe that is a combination of both health and taste. It is called Chana Chaat.
What Is Chana Chaat?
It is a quick and simple snack that is also very healthy. Chana Chaat is a healthy and savoury Indian chaat snack made with boiled white chickpeas (chana), vegetables, spices, fresh herbs, and sweet and tangy chutneys.
Chana Chaat Recipe Ingredients
You will need the following ingredients for the chana chaat (chickpeas salad) recipe.
- Chickpeas (Garbanzo Beans): Also known as chana. Chana is readily available in Indian grocery stores or on Amazon. You should rinse and soak it overnight or a minimum of 6 hours, so they cook faster. You can also use 2 canned chickpeas, instead. Make sure to drain the liquid and rinse before using them.
- Potatoes: I used 1 medium-boiled potato and diced them into cubes. You can skip it if you don't like it.
- Red onions: Red onion adds a bit of sweetness and crunch to the chaat.
- Tomatoes: I used de-seeded and diced Roma Tomatoes.
- Cucumber: I like to use Persian or English cucumbers for chaats. But, you can use any cucumber you like.
- Lemon juice: Freshly squeezed lemon/lime juice is preferred for this chaat.
- Fresh Herbs: Use fresh coriander leaves. Make sure to chop them just before using them for maximum freshness.
- Seasoning: I used chaat spices like roasted cumin powder, chaat masala, regular salt, black salt, and red chili powder. You can easily get these spices in any Indian grocery store or on Amazon. Increase or decrease the spices according to your preference.
- Sev: Thin sev (or nylon sev) is used. You can buy a packet from the Indian store.
- Chutneys: I used 2 types of chutneys to make chana chaat.
- Coriander mint chutney: It is made from coriander (cilantro), mint, green chilies, and lemon juice. It adds a bright, refreshing, tangy, and spicy flavor.
- Tamarind date chutney: Also known as imli ki chutney or meethi chutney. It is made from tamarind, date, jaggery, and ginger powder. It adds a sweet and tangy taste. You can prepare these chutneys ahead of time and refrigerate them. You can also buy these chutneys from an Indian grocery store.
How to Make Chana Chaat
Wash and soak white chickpeas (garbanzo beans) overnight or for at least 6 hours in 3 cups of water. The chickpeas will double in size when they are soaked.
- In Traditional Stovetop Pressure Cooker: Pressure cook the rinsed and soaked white chickpeas, and salt with 2.5 cups water for 4-5 whistles on medium-low heat. Let the pressure release naturally.
- Instant Pot Pressure Cooker: I generally cook the white chickpeas in an Instant Pot as it is very easy and cooks perfectly every time. Pressure cook rinsed and soaked chickpeas, and salt with 3 cups water on High Pressure for 15-20 minutes and let the pressure release naturally. Here is the Detailed Recipe "How to cook chickpeas in Instant Pot".
- Note: 1 cup of dried white chickpeas yields 2.5 cups of boiled chickpeas.
Assembling the Chaat
In a large mixing bowl, add all the chaat ingredients, like boiled chickpeas (chana), boiled and cubed potatoes, onion, tomatoes, cucumber, green chili, coriander leaves, spices like red chili powder, roasted cumin powder, chaat masala, black salt, salt, green chutney, tamarind chutney, and lemon juice.
Toss gently to combine.
Garnish with sev and coriander leaves and serve immediately.
This Chana Chaat recipe is typically served as a snack or appetizer. It is the perfect snack to enjoy with masala chai or coffee in the evening.
Make Ahead and Storage
- Make-Ahead: You can cook chickpeas, and prep the veggies, herbs, and chutneys the night before serving. Store the chaat ingredients in a separate container for prolonged shelf life, and assemble when you are ready to serve.
- Storage: Leftover chana chaat will last in the refrigerator for 1-2 days when stored in an airtight container or mason jar.
Tips to Make the Best Chickpea Chaat
- White Chickpeas: Remember to use white chickpeas that are within their shelf life for the best taste and texture. The older or aged chickpeas will take more time to cook.
- Soaking Chana: I recommend soaking white chickpeas overnight or for at least 6 hours in water as they have tougher skin. Soaking helps to cook faster and soften them, which makes them easier to digest.
- No-Soak Method: If you do not have time to soak dried chickpeas, then rinse 2-3 times and follow the exact cooking instructions. Adjust the Pressure cooking time to 35-40 minutes in the Instant Pot.
- Cool the chickpeas before adding them to the chaat: Otherwise, warm chickpeas will wilt the fresh veggies and lose their freshness.
- Prep Beforehand: Make sure you assemble all the ingredients beforehand to make the job easier.
- Use Homemade Chutneys: Homemade chutneys are the best to use. These chutneys are fresh and will enhance the flavor of the dish. Click here to learn the recipe for coriander chutney and tamarind chutney.
- Veggies: You may add boiled sweet potatoes, bell peppers, avocados, raw mango, and more.
- Other Beans: You can make this chaat/salad with black chickpeas, green chickpeas, or kidney beans (rajma).
- Crispy Papdis: You can also add crispy papdis to the chaat for a crunchy texture.
- Dahi Chana Chaat: You can add whisked yogurt to complement the chaat's spiciness, and it gives a cooling effect.
- Sprouted Chana Chaat: You can steam or boil the chickpeas sprouts till they are almost cooked and use them in the recipe for a healthier version.
- Spice Level: Adjust the spice level to your taste after you mix the chaat ingredients. Increase or decrease the spices according to your preference.
More Chickpea Recipes
- Chickpea Coconut Curry
- Chana Masala
- Roasted Chickpeas
- Beetroot Chickpea Stir Fry
- Chickpea Spinach Curry
- Chole/Chickpeas Biyani
- Chole Paratha
More Indian Chaat Recipes
- Corn Chaat
- Sev Puri
- Dahi Puri
- Boiled Peanut Chaat
- Bhel Puri
- Avocado Pani Puri
- Makhana Bhel
- Boondi Bhel
- Tomato slice Chaat
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- 1 cup dried chickpeas (garbanzo beans or chole) (or 2.5 cups of cooked chickpeas)
- 3 cups water to cook chickpeas
- 1 medium boiled potato cubed
- 1 small onion finely chopped
- 1 small tomato finely chopped
- ½ cup cucumber finely chopped
- 1 green chili finely chopped, optional
- 2-3 tablespoons coriander leaves finely chopped
- ½ teaspoon red chili powder
- ½ teaspoon roasted cumin powder
- ½ teaspoon chaat masala
- a pinch black salt
- salt to taste
- 1-2 tablespoons coriander mint chutney
- 1-2 tablespoons sweet tamarind chutney
- 1 tablespoon lemon juice
- thin sev
- Wash and soak white chickpeas (garbanzo beans) overnight or for at least 6 hours in 3 cups of water. The chickpeas will double in size when they are soaked.
- In Traditional Stovetop Pressure Cooker: Pressure cook the rinsed and soaked white chickpeas, and salt with 2.5 cups water for 4-5 whistles on medium-low heat. Let the pressure release naturally.Instant Pot Pressure Cooker: I generally cook the white chickpeas in an Instant Pot as it is very easy and cooks perfectly every time. Pressure cook rinsed and soaked chickpeas, and salt with 3 cups water on High Pressure for 15 minutes and let the pressure release naturally.Note: 1 cup of dried white chickpeas yields 2.5 cups of boiled chickpeas.
Assembling the Chaat
- In a large mixing bowl, add all the chaat ingredients, like boiled chickpeas (chana), boiled and cubed potatoes, onion, tomatoes, cucumber, green chili, coriander leaves, spices like red chili powder, roasted cumin powder, chaat masala, black salt, salt, green chutney, tamarind chutney, and lemon juice.
- Toss gently to combine.
- Garnish with sev and coriander leaves and serve immediately.