- 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.
- An alternative, quicker way of making Imli Chutney is to mix 1 tablespoon imli concentrate with ¼ cup water, 2 teaspoon brown sugar and ½ teaspoon cumin powder.
- Chickpeas Mixture – A mixture of boiled chickpeas, diced tomatoes, onions, mint, coriander with basic spices is prepared.
- Imli Chutney – A sour dip made with tamarind is used to add tanginess to the chaat. The classic recipe of making this chutney can be found in the recipe card below. An alternative, easier way which I have used in this Chana Chaat is to mix tamarind concentrate with water, some sugar and cumin powder. The sauce is darker but tastes the same.
- Mint Chutney – A sauce of fresh mint, coriander, green chilies and lemon juice is made to add a zesty flavour.
- Sweetened Yogurt – You can use plain or Greek yogurt and just whisk it with some water and sugar. This sweetened yogurt balances the spice and tartness of the other chutneys.
- Garnishes – Top the chaat with sev (deep-fried gram flour noodles) or papri (deep-fried flour crispies) for crunch, sprinkle chaat masala for some spice and add some extra diced onions, tomatoes, mint and coriander for colours