About this Recipe
Chana Chaat is a medley of sweet, spicy and tangy flavours from the streets of South Asia where it is considered a ‘quick on the go’ snack.
Chaat is one of my favourite dishes as it can be put together very quickly and works well as lunch, snack or a side dish. It also allows creative play with a wide variety of ingredients, so if you don’t have an item on hand it is easy to substitute with another.
- 4 cups boiled chickpeas
- 1 tsp bicarbonate of soda
- 1/2 to 1 red onion finely chopped (depends on the size of the onion)
- 1 medium carrot diced
- 3 mini cucumbers diced
- 2 green chillies finely chopped (optional)
- 4 tbsp fresh Coriander leaves chopped
- 2 tbsp fresh Mint leaves chopped
- 1 cup pomegranate seeds
- 1 1/4 tsp Cumin powder
- 1 1/4 tsp Chilli powder
- 1 1/4 tsp Black salt
- Salt, add to taste
- 1 1/4 tsp Dried Mango Powder or Amchur Powder
- 1/2 Lemon juice freshly squeezed
- 1 1/4 cup Date and Tamarind Chutney (make your own, or buy ready made at a South Asian store)
- 1.5 cups Dates pitted
- 1/2 cup Tamarind soaked in boiling water for 15 minutes
- Jaggery (if more sweetness required)
- 2 teaspoons Red chilli powder
- 2 teaspoons Cumin powder
- Salt, add to taste
Step by Step Instructions – Date and Tamarind Chutney
Heat 2.5 cups of water in a saucepan on medium heat; add the dates and allow it to cook in the water until soft and tender.
Discard the water in the tamarind bowl, remove any tamarind seeds and add to the saucepan. Cook for another 10-15 minutes until the tamarind and date mixture start to boil.
Turn off the heat and cool the mixture then puree to your preferred consistency. For this recipe I like a medium consistency, not watery but not very thick either.
Strain the chutney mixture through a fine sieve to remove any residue.
Store the Date and Tamarind Chutney in an air tight container and refrigerate until ready to serve. This chutney will last a long time, so you can make big batches and store in the fridge.
Step by Step Instructions – Chaat
Soak the chickpeas overnight in water and add 1 tsp bicarbonate of soda (Bicarb soda is good for tenderizing chickpeas and presoaking makes it more digestible).
Once they are soaked, drain the water and pressure cook them for 12-14 minutes, drain and keep aside to cool. Alternately they can be boiled until tender.
Take a large bowl and add the following to it: cooled chickpeas, onions, cucumbers, carrots, green chillies, salt and all the dry spices. Mix all the ingredients very well with a spoon.
Add the Date and Tamarind Chutney and lemon juice and mix well.
Cover and place the bowl in the fridge for 2-4 hours. This allows the flavours from the spices and the chutney to be absorbed into the chickpeas. If there is no time, then it can be served right away.
When ready garnish with pomegranate seeds, coriander and mint leaves.
Chana Chaat is a nutritious dish that contains Proteins, Carbohydrates and High Fibre from chickpeas. The Quercetin and Bioflavonoids from the onion help scavenge the free radicals and the Vitamin A from carrots is essential for eye health. In addition, the Cucumbers help flush out toxins and keep the body hydrated..