Chana/Chole Chaat
(Sweet, tangy, and spicy Indian chaat made from boiled chickpeas).
After making two chaat chutneys(Khajur-Imli chutney and Green chutney), how is it possible to not make chaat? So today, I am sharing the recipe for chole/chana chaat. This is a lovely dish that has so many flavors in it! It’s sweet, spicy, and chatpata! It is not just a great snack but a great meal option too! Sometimes, I make this chaat for lunch and trust me, no one is complaining!
Ingredients
2 cup chickpeas (Chana/Chole)
2 boiled potatoes (ubale aloo)
2 medium onion (pyaaz)
2 tomato (tamatar)
2 tbsp green chutney (hari chutney)
2 tbsp tamarind-dates chutney (khajur-imli chutney)
2 tbsp nylon sev (barik sev)
2 tbsp farsan (optional)
1tsp chaat masala
2 tsp red chili powder(lal tikha powder)
salt as per taste
1 tbsp coriander leaves, finely chopped (Dhaniya)
Method
Soak the chickpeas(chana) in water overnight. Drain the water in the morning and again soak them in freshwater. Add about 1/2tbsp salt and pressure cook them(5-6 whistles). The boiled chickpeas are ready. Keep aside.
Finely chop onions, tomatoes, and coriander leaves. Cut boiled potatoes into small pieces or mash them roughly.
In a bowl, add boiled chana. Add onion, tomatoes, potatoes, chaat masala, red chili powder, a little salt, green chutney, khajur-imli chutney, and coriander leaves. Mix well.
Garnish with sev, farsan, and chopped coriander.
CHANA CHAAT IS READY TO SERVE !!
Notes -
To make this for the kids, skip adding green chutney as most kids don’t prefer spicy food. You can skip the onion too if required.
The amount of chutneys used is according to personal preference.
Chana/Chole Chaat
Ingredients
- 2 cup chickpeas (Chana/Chole)
- 2 boiled potatoes (ubale aloo)
- 2 medium onion (pyaaz)
- 2 tomato (tamatar)
- 2 tbsp green chutney (hari chutney)
- 2 tbsp tamarind-dates chutney (khajur-imli chutney)
- 2 tbsp nylon sev (barik sev)
- 2 tbsp farsan (optional)
- 1tsp chaat masala
- 2 tsp red chili powder
- salt as per taste
- 1 tbsp coriander leaves, finely chopped (Dhaniya)
Method
- Soak the chickpeas(chana) in water overnight. Drain the water in the morning and again soak them in freshwater. Add about 1/2tbsp salt and pressure cook them(5-6 whistles). The boiled chickpeas are ready. Keep aside.
- Finely chop onions, tomatoes, and coriander leaves. Cut boiled potatoes into small pieces or mash them roughly.
- In a bowl, add boiled chana. Add onion, tomatoes, potatoes, chaat masala, red chili powder, a little salt, green chutney, khajur-imli chutney, and coriander leaves. Mix well.
- Garnish with sev, farsan, and chopped coriander.
Notes
- To make this for the kids, skip adding green chutney as most kids don’t prefer spicy food. You can skip the onion too if required.
- The amount of chutneys used is according to personal preference.
