Chana chaat is the Desi version of a salad. The base is chickpeas or chana with onions, tomatoes, green chilies and coriander as the supporting characters finished off with chaat masala and lemon juice for that necessary spice and khataaz!
Course Snack, Snacks
Prep Time 10minutes
Cook Time 45minutes
Soaking Time 6hours
Total Time 55minutes
¾cupdried chickpeas or 1 can of chickpeas (400 gm)
1green chilisliced (remove seeds)
4tablespooncoriander, choppedplus more for garnish
½ - 1teaspoonsalt
1teaspoonchaat masalaplus more for garnish
Soak chickpeas overnight in water. Make sure to use a large bowl as the chickpeas will double in size.
Boil in salted water for about 45 minutes till tender. A pressure cooker can also be used, and in that case the chickpeas will not need to be soaked. The time for pressure cooking will be about 30 minutes.
If you are using canned chickpeas, make sure to drain the water from the can and rinse before using.
Place the chickpeas in a large bowl. Add diced tomatoes, diced onions, green chili, coriander and salt, chaat masala and lemon juice. Mix well.
Let it sit for about 10 – 15 minutes to let the flavours develop. Adjust seasonings if required.
Garnish with coriander leaves and chaat masala before serving.
Chickpeas can be boiled in advance, and stored in the freezer. If you enjoy chana chaat regularly (or for Ramadan), it’s a good idea to boil a big batch and make packets in the freezer. Just thaw and use as needed.