Chana Chaat – a classic Indian street-side snack that is easy to make and tastes extremely delicious. This spicy, sweet, tangy irresistible snack takes less than 10 minutes to make. This dish is vegan, nut-free and gluten-free dish.
As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.
This vibrant aloo chana chaat can be served as a tea time snack or as a starter. It is sure to entice guests at your next get-together party and potlucks.
Chaat is one such Indian street side snack that can be assembled in just few minutes once we have the pre-made chutneys, spices, chopped vegetables, sev and boiled chickpeas.
Tinned chickpea is one of the useful ingredients to have in a pantry that comes handy on busy days or on lazy days when I don’t want to spend more time in the kitchen. I usually make simple yet tasty Chickpea Spinach Curry with rice or chapathi for dinner, a light Simple Chickpea Salad for guilt-free snacking.
Sweet tamarind chutney is an essential ingredient used in every chaat recipe. This recipe is already on the blog, just click on the link to get it. This chutney could be made in advance and stored in the fridge. It is so quick and easy to make kaabuli chana chaat once you have this chutney ready in hand.
Tamarind chutney could be stored for up to 10 days in the fridge. For longer shelf life consider storing in a freezer in portions.
TIPS AND TRICKS to make delicious chana chaat
It is not necessary to follow exact measurements for chaats. Consider adding chutney, spices and vegetables as much as you wish to suit your taste.
Homemade chutney is better than store bought ones as it provides fresh flavours and elevate the taste of chaat.
Assemble this easy no cook Indian snack just before you serve as vegetables tend to release moisture and sev could go soggy.
Do not skip lemon juice as it enhances the flavour of chana chaat.
Add handful roasted peanuts for extra crunch.
For a change, try adding boiled sweet potato cubes or corn.
Along with sweet tamarind chutney, green chutney makes a great addition and imparts lovely flavours.
Chopped raw mango adds a tangy flavour to chana chaat.
Watch how to make chana chaat
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Vegetables: onion, tomato, green chilli, coriander, potato, lemon juice.
Spices: chilli powder, chaat masala, roasted cumin powder.
Toppings: Pomegranate, fine sev, sweet tamarind chutney.
Chickpea: I've used tinned chickpeas. Discard liquid in tin, wash chickpea with water couple of times and then use it. Dried chickpea could also be used, just ensure to soak for at least 6 hours, discard water and cook with fresh water until soft.
Step by step instructions
In a wide bowl, add chickpeas and rest of the vegetables, salt and dry spices and mix until well combined.
Now top it with tamarind chutney, pomegranate, fine sev and coriander.
Serve delicious chana chaat immediately.
You may swap in Bombay mix for fine sev.
Each 400gms tin yields approximately 240gms of chickpeas when drained.
More chaat recipes to try
Chana Chaat (Chickpea Chaat)
1 cup = 250ml ; 1 tbsp = 15ml ; 1 tsp = 5ml
- 3 tins Chickpeas 400 gms each tin
- 1 large Onion chopped
- 1 medium Tomato chopped
- 2 small Potatoes boiled, peeled and cubed
- 1 Green Chilli chopped
- ¼ tsp Chilli Powder
- ½ tsp Chaat Masala
- ½ tsp Roasted Cumin Powder
- Salt as required
- Lemon Juice from 1 lemon
- 4 - 5 tbsp Sweet Tamarind Chutney
- Coriander handful
- Sev handful
- Pomegranate pearls handful
- Before you get started, scroll up a little and watch a quick recipe video.
- Check the tips and tricks, notes for extra info and help.
- In a wide bowl, add chickpeas and rest of the vegetables, salt and dry spices.
- Mix until well combined.
- Now top it with tamarind chutney, pomegranate, fine sev and coriander.
- Serve delicious chana chaat immediately.