Chana Chaat
“A bright, tangy chickpea salad tossed with diced potato, onion, tomato and chaat masala, drizzled with tamarind chutney and yogurt. A refreshing snack and an essential Ramadan iftar dish.”
Where it comes from
Chana chaat belongs to the great family of subcontinental chaat—tangy street snacks built on the interplay of sour, spicy and sweet. In Pakistan it shines brightest during Ramadan, when families break their fast with a cooling, protein-rich bowl of dressed chickpeas before the evening meal.
On the plate
Cool, creamy chickpeas and soft potato carry a punch of sour tamarind, salty-spicy chaat masala and fresh coriander. Every spoonful is tangy, mildly fiery and addictively refreshing.
How it works
Chaat masala's amchur (dried mango) and tamarind provide bright acidity that the starchy chickpeas and potato absorb, while the spice blend's asafoetida and cumin add savory depth.
Variations
aloo chana chaat, with yogurt, with sev topping, dahi chana chaat, spicy Karachi style
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓10 min active
How it's made
8 steps · Show ↓- 15 min
Boil or use canned chickpeas, drained and rinsed.
- 28 min
Boil and dice potatoes into small cubes.
- 35 min
Finely chop onion, tomato and green chili.
- 42 min
Combine the chickpeas, potato and chopped vegetables in a bowl.
- 52 min
Sprinkle in chaat masala, red chili, cumin powder and salt.
- 62 min
Drizzle over tamarind chutney and a little whisked yogurt.
- 71 min
Toss everything gently to coat evenly.
- 81 min
Garnish with fresh coriander and serve chilled.
