Chaat
615
reads
About Chaat
Chaat is the quintessential Indian street food, beloved for its irresistible blend of tangy, sweet, and spicy flavors. Its vibrant taste and medley of textures make it a go-to snack for people of all ages, whether you’re strolling through bustling markets or craving a quick bite at home.
In this recipe, I bring you a classic chaat that combines hearty chana with a bold masala paste, ginger, garlic, and a generous touch of zeera. This flavorful mix creates a mouthwatering snack that perfectly captures the zesty essence of Indian street food – a treat you simply can’t resist!
Advertisement - continue reading below
Recipe Time & More
Ingredients
- 5 Chana (or peas, or water or dry peas soaked in water for hours)
- 1 Masala Paste (or onion for the take onion)
- 1 inch Ginger
- 10 cloves Garlic
- 1 tbsp Cumin Seed (zeera)
- 4 Red Chillies
- Tamarind Pulp (or water, or sugar soaked in water and sugar)
- Yogurt
- leaves Coriander (Dhania, chopped)
- onion (chopped)
- Green Chilli (chopped)
Chaat Masala
- Red Chili Powder
- 1.5 tsp Salt (or as per taste)
- Black Salt
- Namkeen (nimkee or any)
- Sev
- Tomatoes (chopped)
- Mint Chutney
- 3 Potato (chopped, medium sized)
Advertisement - continue reading below
Instructions
- Pressure cook soaked chana and potatoes for 3-4 whistles
- Make a paste using ginger,garlic,red chilli and zeera
- In a pan add oil and a bay leaf..add 1 sliced onion.then add the masala paste and cook till oil separates...add salt,turmeric powder,red chilli powder and cook well
- Add the boiled chana and potatoes to the paste with required amount of water
- Chana curry is ready..
- Now take a plate and assemble all the ingredients over the chana curry as per ur taste buds.
- Spread nimkee or bhujiya sev over the top and enjoy
Recipe Notes
Additional Tips
- For extra crunch, top your chaat with a handful of crushed papdi, sev, or roasted peanuts just before serving to complement the softness of the chana.
- If you prefer a smoky flavor, briefly roast the cooked chana over an open flame or in a hot pan before tossing with the masala paste.
- Balance the tanginess by adding a spoonful of diced raw mango or pomegranate seeds for a colorful, refreshing twist and an added burst of flavor.
- To make ahead, prepare the chana and masala paste in advance and refrigerate; assemble and garnish the chaat only when ready to serve to preserve the ideal texture and freshness.
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below
Recipe Nutrition
Calories: 18kcal | Carbohydrates: 4g | Sodium: 478mg | Fiber: 1g | Sugar: 1g
5 Comments
Leave a Reply
You must be logged in to post a comment.
So delicious! Excited to make it.
Great recipe! I’m eager to try it.
Absolutely fantastic! Thanks for the recipe.
Excellent ????????
I’m excited to make this at home!