Chaat
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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!
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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)
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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!
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Recipe Nutrition
Calories: 18kcal | Carbohydrates: 4g | Sodium: 478mg | Fiber: 1g | Sugar: 1g
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Abhipsa Sahoo
Articles: 175 Comments
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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!