Dahi Chana Chaat Recipe (Chickpea Chaat)
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Chana Chaat is a refreshing North Indian street-style snack made using boiled chickpeas, cooling yogurt, crunchy onions and tomatoes, tangy chutneys, and aromatic spices. It’s known for its delicious combination of flavors, spicy, tangy, slightly sweet, and a mix of textures that make every bite exciting. It comes together in under 20 minutes and is perfect for a quick snack, light lunch, or party appetizer.
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I love chaat and keep trying new variations. I have tried many chaat recipes already, and among all of my Indian chaat recipes, papdi chaat, bhel puri, and aloo tikki chaat are my all-time favorites. I recently tried a few more recipes like Makhana Bhel, Orange Chaat, Churmur, and this Dahi Chana Chaat, and all of them turned out really good.
This chole chaat is widely enjoyed across India, and no two versions taste exactly the same. From street vendors to home kitchens, each variation brings its own twist. In this post, I am sharing the recipe that stood out the most after I tried a few variations.
My recipe to make dahi chole chaat is quick and easy to prepare. It is naturally gluten-free and vegetarian.
Chana chaat is one of those dishes that proves simple ingredients can create something incredibly satisfying. The best part? You can easily customize it based on your taste or what you have at home.
Ingredients
For The Base
- Boiled Chickpeas – You can soak dry chickpeas and cook them in a pressure cooker or Instant Pot, or buy canned.
- Boiled Potatoes – Boil them in an Instant Pot or a stovetop pressure cooker.
- Plain Yogurt (Dahi, Curd) – Use homemade dahi or buy a tub. Just make sure it is not too sour.
- Sugar – Adding a little sugar to the yogurt balances its taste.
Fresh Ingredients
- Onions
- Green chilies
- Cilantro (fresh coriander)
Chutneys
- Green Chutney – It adds a fresh, spicy flavor to the chaat. For the best taste, make it at home using my easy green chutney recipe.
- Tamarind Chutney – It adds a sweet, tangy flavor to the chaat. Make it at home using my tamarind chutney recipe.
Spice Powders
- chaat masala
- Roasted cumin powder
- Red chili powder
- Black salt
Toppings
- Fine sev (nylon sev)
- Pomegranate seeds
- Cilantro
How To Make Dahi Chana Chaat
Step 1: Whisk 1 cup plain yogurt with 2 teaspoon sugar until creamy and smooth. Add water to make the yogurt pourable.
Step 2: Add 1 cup of boiled chickpeas to a shallow serving plate.
If using canned chicken peas, drain and rinse them before using.
Step 3: Top with ¼ cup of cubed boiled potatoes, 2 tablespoon chopped onions, and 1 teaspoon chopped green chilies.
Step 4: Pour the yogurt over the chickpeas.
Step 5: Drizzle 2 tablespoon of tamarind chutney and 2 tablespoon of green chutney.
The consistency of the chutneys must be pourable. If they are thick, then add some water to thin them down.
Step 6: Sprinkle ¼ teaspoon chaat masala, ¼ teaspoon roasted cumin powder, ¼ teaspoon red chili powder, and ¼ teaspoon black salt.
Step 7: Top with 1 tablespoon of fine sev, 1 tablespoon of pomegranate seeds, and 1 tablespoon of chopped cilantro. Serve immediately.
Variations
Top the chaat with crushed papdi for extra crunch.
Add paneer cubes or boiled moong sprouts for a protein boost.
Make-Ahead Suggestions
Chana Chaat is best eaten immediately. You can cook the chickpeas, boil potatoes, and chop onions and green chilies 1-2 days in advance. You can also whisk the yogurt with sugar and store it in the refrigerator for 1-2 days. Store all the ingredients separately. Then assemble the chaat just before serving
Other Chaat Recipes We Recommend
Chaat/ Street Food
Samosa Chaat
Chaat/ Street Food
Palak Patta Chaat Recipe
Chaat/ Street Food
Papdi Chaat Recipe (Papri Chaat)
Chaat/ Street Food
Dahi Puri
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Dahi Chana Chaat Recipe (Chickpea Chaat)
Ingredients
- 1 cup plain yogurt (dahi, curd)
- 2 teaspoons sugar
- 1 cup boiled chickpeas (chana, chole)
- ¼ cup boiled potatoes
- 2 tablespoons chopped onions
- 1 teaspoon chopped green chilies
- 2 tablespoons tamarind chutney
- 2 tablespoons green chutney
- ¼ teaspoon chaat masala
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon red chili powder
- ¼ teaspoon black salt
- 1 tablespoon fine sev
- 1 tablespoon pomegranate seeds
- 1 tablespoon chopped cilantro (fresh coriander)
Instructions
- Whisk yogurt with sugar until it is creamy and smooth. Add water to make the yogurt pourable.
- Add boiled chickpeas to a shallow serving plate.
- Top with boiled potatoes, onions, and green chilies.
- Pour the yogurt over the chickpeas.
- Drizzle the tamarind chutney and mint chutney generously.
- Sprinkle chaat masala, roasted cumin powder, red chili powder, and black salt.
- Top with sev, pomegranate seeds, and cilantro. Serve immediately.