Chana Chaat is a very popular street food from the Indian subcontinent. Millions of people eat this snack daily from different street food vendors. It has many variations from addition of fried or steamed gram flour dumplings soaked in yogurt to crushed samosas and even puffed rice.
I remember being around 7 or 8 years old living in my grandparents house and waiting for a street vendor who would walk around 20 miles daily with his bright blue rolling cart selling Chana chaat in different neighborhoods. Tuesday was the day he came to our neighborhood and boy did it feel like Eid!! All of us cousins lined outside our gate with a plate and 10 pkr in our hands patiently awaiting our turn. I still think to this day nobody can make a plate of chaat quiet as good as that young man. A fond memory that still brings a smile to my face.
Here I am sharing a recreated recipe from my childhood with the flavors I best remember. I hope you enjoy this recipe, if so please don’t forget to like, comment and share with family and friends. Below are the links to all my social media platforms, please follow me on my instagram, and subscribe to my youtube channel. Thank you for being a part of my food journey!!
- 1 can Low sodium Chick Peas (28 oz)
- 2 medium Boiled Potatoes (Diced)
- 1 large Onion (Sliced)
- 1 large Tomato (Diced)
- ½ cup Imli (Tamarind) Chutney
- ½ cup Yogurt
- ½ cup Green Chutney
- 1 cup Papri (store bought)
- 4 tbsp Chaat Masala (Shan)
- 4 tbsp sugar
- 2 tbsp Roasted cumin and coriander powder
- 1 tsp crushed red pepper
- 2 drop yellow food color
- 1 tbsp orange lentil
- Cilanto For Garish
- Salt to taste
- Drain and wash the canned chick peas. Add them to a sauce pan with 1 tbsp of orange lentils with 2 cups of water and salt to season.
- Boil for 15 minutes, turn off the flame. Set aside.
- Peel and dice the potatoes, add them to a sauce pan with 2 cups of water. 2 drops of yellow food color and season with salt.
- Boil for 10 minutes or until tender, drain and set aside.
- Mix ½ cup of yogurt with 4 tbsp of sugar and refrigerate it until ready to use.
- Cilantro yogurt chutney (link in description below)
- Tamarind date chutney (link in description below)
- Slice the onion, separate the rings and soak it in water with ice. Drain and set aside when ready to use.
- Dice the tomatoes and set aside.
- Chop a handful of cilantro and set aside.
- Mix the roasted cumin and coriander with crushed red pepper and set aside.
- In a plate add ¾ cup of chick peas, 3 tbsp of boiled diced potatoes and mix.
- Top it with 2 tbsp of green chutney, 2 tbsp of tamarind date chutney, 1 tbsp sweet yogurt chutney, add a few onion slices. Add a few diced tomatoes. Sprinkle some chopped cilantro.
- Sprinkle a little Shan chaat masala, and the home made chaat masala (roasted cumin and coriander crushed red chili masala)
- Top it with crushed store bought papri right before serving!