chana Chaat is a spicy, tangy and sweet South Asian street food snack. It’s healthy, filling and of course mind-blowingly delicious. Made with sweetened yogurt, basic spices, imli, and mint chutney, it is also wholly vegetarian.
- 250 g chickpeas boiled
- 1 small tomato diced
- 1 small onion diced
- 3 tablespoon fresh coriander chopped
- 3 tablespoon fresh mint chopped
- 1 teaspoon chaat masala plus extra for sprinkling
- ¼ teaspoon salt
- ⅓ teaspoon red chili powder
- 1 teaspoon cumin powder
- ½ cup (200g) yogurt whisked
- 2-3 tablespoon white sugar
- ¼ cup water
- ½ cup fresh mint
- ¼ cup fresh coriander
- 1 green chili small
- pinch salt
- ¼ teaspoon cumin roasted and crushed
- 2 tablespoon lemon juice
- 100 g tamarind preferably seedless
- 1 cup water
- ¼ cup jaggery
- ½ teaspoon red chili powder
- ¼ teaspoon black salt
- ½ teaspoon ginger powder
- ½ teaspoon cumin roasted and crushed
- sev or papri
- chaat masala
- 2 tablespoon onion diced
- 2 tablespoon tomato diced
- 1 tablespoon fresh mint chopped
- 1 tablespoon fresh coriander chopped
- In a small blender add all the ingredients of the Mint Chutney and blend till smooth. Keep aside.
- Boil the water and turn off heat. Put the tamarind in it, along with the rest of the ingredients and cover for 15-20 minutes. When the tamarind separates and is soft blend everything together into a smooth chutney. If your tamarind has seeds remove those first before blending.
- Mix the yogurt, water and sugar. Keep aside.
- In the boiled chickpeas add onion, tomato, mint, coriander, chaat masala, cumin powder, salt and red chili powder. Mix well and put aside.
- Take a big bowl (or individual jars for party serving).
- Add some yogurt sparingly to the bottom of your serving bowl, put the chickpeas mixture, pour some more yogurt, drizzle the mint and imli chutney.
- Garnish with diced onions, tomatoes, mint, coriander and sev (or papri).
- Sprinkle some chaat masala and serve immediately