1 cup = 250ml ; 1 tablespoon = 15ml ; 1 teaspoon = 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 teaspoon Chilli Powder
- ½ teaspoon Chaat Masala
- ½ teaspoon Roasted Cumin Powder
- Salt as required
- Lemon Juice from 1 lemon
- 4 - 5 tablespoon 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.
You may swap in Bombay mix for fine sev.
Each 400gms tin yields approximately 240gms of chickpeas when drained.
Assemble this easy no-cook Indian snack just before you serve as vegetables tend to release moisture and sev could go soggy.
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.
Calories: 529kcal | Carbohydrates: 97g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Sodium: 361mg | Potassium: 1089mg | Fiber: 21g | Sugar: 29g | Vitamin A: 301IU | Vitamin C: 23mg | Calcium: 135mg | Iron: 8mg