Chana Chaat is a delicious tangy snack that is made using boiled black chickpeas, which is then topped with chutney, curd, and spices. Kala Chana Chaat is healthy and a great source of vegetarian protein.
You can also try other recipes that are apt to make during Monsoons – Halwai Style Punjabi Samosa, Aloo Tikki Chaat, Papdi Chaat, and White Matar Chaat along with a hot cup of Tea or Coffee.
About This Recipe
Chana Chaat is a delicious Indian street snack where boiled black chickpeas are mixed with yogurt, chutney, and spices to make a delicious Chaat.
The best part about this Chaat is that it is very healthy. Unlike other Chaats which are usually deep-fried, this one uses boiled black Chickpeas, which is high in protein.
Black Chickpeas is a great source of protein, therefore it is a great ingredient to include in your everyday meals. It is also high in antioxidants which promotes heart health and is also good for your skin. The fiber in black chickpeas also controls cholesterol and is good for your overall health.
Chana Chaat uses two Chutneys, Coriander Mint Chutney and Sweet Tamarind Chutney which can be prepared and stored in the refrigerator so that this Chaat takes less time to prepare and can be prepared anytime whenever the hunger strikes.
This is also a great way to use leftover Chana sitting in the fridge, after making a Curry from it.
So next time you crave a delicious Chaat and don’t want to cheat with your healthy meals, do give this Chana Chaat recipe a try.
This Chana Chaat is,
- High in protein
- Prepared in less than 30 minutes
- Perfect for monsoon evenings
Black Chickpeas – High in protein, Black Chickpeas are boiled and then used to make this Chaat. Extremely healthy, it is a great way if you are craving a delicious Chaat.
Vegetables – Along with black Chickpeas, we will also add some finely chopped tomatoes, onion, green chilies, and coriander leaves.
You can also add finely chopped Cucumber, Raw Mango, grated carrot, and beetroot in this Chaat. I sometimes also like to add boiled and peeled potato cubes along with black chickpeas in this Chaat.
Chutney – For Chutneys, we will need Coriander Mint Chutney and Sweet Tamarind Chutneys. Both the chutneys can be prepared in advance and stored in the refrigerator for about 4 to 5 days.
If you like your Chaat to be spicy, you can even add some Garlic Chutney, for an added taste.
Yogurt – Yogurt (Curd) lowers down the spices from the chutneys and spices used and also gives the Chaat a delicious creamy taste.
Make sure that the yogurt is whisked and chilled. You can also add a little sugar in the yogurt while whisking.
Puffed Rice – Puffed Rice or Murmura is used to give this Chaat the much needed crunch.
Lemon Juice – This adds a delicious tanginess in the Chaat, which makes the Chaat even more delicious. Don’t forget to add this one!
Pomegranate – To add an extra crunch and slightly more sweetness, add in some pomegranates on top.
Coriander Leaves – End the Chaat with Coriander Leaves, to make your Chaat refreshing.
Spices – For spices, you will just need red chili powder, chaat masala powder, and salt. You can also sprinkle a little roasted cumin powder on top.
Sometimes, I also like to add fine sev and crispy Puris on top of Kala Chana Chaat for extra crunch.
Step By Step Recipe
Mix boiled kala chana, black salt, regular salt, chaat masala, red chili powder, onion, tomato, and lemon juice in a bowl.
Transfer this mixture on a serving plate.
Top with yogurt whisked with sugar, tamarind chutney, green chutney, fresh coriander, green chili, and pomegranate seeds. Serve immediately.
Frequently Asked Questions
Add the black chickpeas in a big bowl and cover it with water depending upon the quantity of chickpeas.
Make sure that your chickpeas are covered well with water. Soak them for about 4 hours or overnight.
Always use a big bowl to soak the chickpeas, as they will increase in size once soaked up.
Drain the water from the soaked chickpeas, rinse them, and add them in the pressure cooker.
Add water to cover the chickpeas and make sure to add some salt.
Put the lid of the cooker.
Pressure cook for 2-3 whistles on high heat and then let it simmer for about 10 minutes on low heat.
Switch off the gas and let the pressure release naturally.
These Chutneys, Coriander Mint Chutney, and Sweet Tamarind Chutney are every easy to prepare and you need just a few ingredients too. Whenever I plan on making a Chaat, I prepare the Chutneys a day or two before and store in the fridge.
Here are the detailed recipes of these Chutneys – Mint Coriander Chutney and Sweet Tamarind Chutney.
I would not recommend you to assemble everything and keep. You can boil the chickpeas, prepare the chutneys, whisk the yogurt, and store them in the refrigerator in different containers.
So that it becomes easy to assemble everything when you want to serve it.
You can have Chana Chaat as snack whenever the hunger strikes or serve it as a evening snack with a hot cup of Masala Chai or Filter Coffee.
You can also serve it for your Weekend Brunch along with other Chaat recipes such as Samosa Chaat, Bhel Puri, Papdi Chaat etc.
Vegan – If you are looking for a vegan version of the same, you can simply skip adding yogurt to the recipe. That’s it!
Other Ingredients – You can substitute Kala Chana with Kabuli Chana, Safed Matar, Lobia, or Hara Chana to make this easy and delicious Chaat. Cooked pasta can also be added.
With Canned Chickpeas – If you are making this with Canned White Chickpeas, you do not have to cook them. Just rinse them and use them to make Chaat.
Pro Tips By Neha
You can adjust the amount of spices and chutneys as per your taste and preference in this Chana Chaat.
Always make chutneys a day or two days before and store in the fridge, so that it comes in handy while preparing this Chaat.
You can also boil the chickpeas and day before and store in the fridge, so that this Chaat gets ready in just minutes.
Skip adding green chillies, if you are serving it to kids.
Add a little salt while boiling the chickpeas, as it gives the boiled chickpeas a slightly salty flavor.
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Chana Chaat Recipe
- 2 cups Black Chickpeas (boiled)
- 1 teaspoon Black Salt
- Salt (to taste)
- 1 teaspoon Chaat Masala Powder
- ½ teaspoon Red Chilli Powder
- ¼ cup Onion (chopped)
- ¼ cup Tomato (chopped)
- 1 tablespoon Lemon Juice
- ½ cup Yogurt (whisked with sugar)
- ½ cup Puffed Rice
- 2 tablespoon Tamarind Chutney
- 2 tablespoon Green Chutney
- 2 tablespoon Coriander Leaves (chopped)
- 2 teaspoon Green Chillies (chopped)
- ¼ cup Pomegranate Seeds
- Mix boiled kala chana, black salt, regular salt, chaat masala, red chilli powder, onion, tomato and lemon juice in a bowl.
- Transfer this mixture on a serving plate.
- Top with yogurt whisked with sugar, puffed rice, tamarind chutney, green chutney, fresh coriander, green chilli and pomegranate seeds.
- Serve immediately.
Did you make this recipe? Let me know!