by Asif Ali
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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.

Boiled chickpeas with diced tomato, onion, mint and coriander
Components used in the chaat including garnishes, chutneys and yogurt

Ingredients  1x2x3x

  • 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

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