Warm Chana Chaat (No Yogurt Chole Chaat)
Warm and delicious chana chaat is an indian chaat snack made with chickpeas, potatoes, chutneys, hot & tangy spices and herbs .
Ingredients
For Chana Chaat
- 1 cup raw chana or canned chickpeas
- 1 large potato boiled, peeled & diced
- 1 tablespoon avocado oil
- 2-3 green chilies (hot), finely chopped
- 1 teaspoon ginger finely chopped
- 1 teaspoon anardana dry pomegranate seeds, crushed in a mortar pestle, skip if not available
- 1 teaspoon roasted cumin powder
- 1.5 teaspoon chaat masala
- 1 teaspoon kala namak (tangy), indian black salt
- ¼ cup chickpea stock or water
- 1 tablespoon cilantro & mint
Chaat Toppings (Please skip or add toppings as desired)
- ½ cup onions chopped,or to taste
- 7-8 papdi crushed,or to taste
- ½ teaspoon red chili powder or to taste
- 1 tablespoon green chutney or to taste
- 1 tablespoon tamarind chutney or to taste
- Sev, Grated Radishes, Chopped Cilantro etc
Instructions
- If using raw chickpeas, soak them in excess water overnight. Next morning, drain and add to a pressure cooker with ½ teaspoon salt and 1.5-2 cup water. Pressure cook fro 10-12 minutes on low medium heat or until the chana are soft. Drain the chickpeas and reserve the stock.
For The Chana Chaat
- In a pan, heat up the oil on medium heat. Add the finely chopped ginger and green chillies. Fry for 10-12 seconds and then add the cooked chickpeas and boiled diced potatoes.
- Sprinkle the spices - kala namak, chaat masala powder, crushed anardana, roasted cumin powder and a little squeeze of lemon juice or lime juice.Mix well so that the spices coat the chickpeas & potato.
- Add a splash of chickpea stock(or water) and mix together. In 2-3 minutes, or once the chana is warmed up,using back of spoon, smush a few chickpeas. This makes the chaat mixture a little thickish and the chana doesnt remain dry and seperate.
- Remove from heat and add the chopped coriander leaves while still warm.
Assemble the Chaat
- Portion out the warm chaat in serving plates. Top with chopped onions, crushed papri. Add few teaspoons of green chutney. Sprinkle red chilli powder. Drizzle imli chutney. Scatter some sev on top and add grated radishes or you could also add some pomegranate arils.Serve immediately. Adjust the kind of topping and the quantity as per personal preference.
Notes
- When it comes to chaat, personalization if the key. Everyone has different preferences as far as the sweet, spicy, tangy, salty elements go. Please adjust the chaat toppings as per your taste rather than sticking to quanitities that I have mentioned.
- You can make the chana and aloo mixture ahead but assemble the chaat only when ready to serve. It is best served warm but room temperature also tastes good.
- Use sweet potatoes instead of regular potatoes if you wish.
- I have use regular white chickpeas (garbanzo beans), however you can use black chickpeas (kala chana) or whole moong dal also in this recipe.
- You can add cucumber, grated radishes,roasted peanuts etc to add more texture and crunch.
- If you are boiling the chana at home, add some salt while boiling.
- For a chilled version of this chaat, once you have prepared the chana and potato mixture, cool slightly and chiil it. Add chaat toppings only when you are serving. Some beaten yogurt taste amazing in cold chana chaat.
- Control the heat level in chaat by adjusting the quantity of green chillies.
Tried this recipe?Let us know how it was!