Chana Chickpeas Chaat Recipes

CHANA (CHICKPEAS) CHAAT

Steps:

• Boil and cut the potato into cubes.
• Finely chop the tomato and chilli and corriander leaves.
• Add them to the cooked chana.
• Add chaat masala, salt, red chilli powder, roasted cumin seed powder and black salt.
• Mix well.
• Squeeze lime juice.
• Mix well once again.
• Garnish with corriander leaves.
• Serve chilled.

CHANA CHAAT

Steps:

• Soak 1 cup kabuli chana (white chickpeas) in enough water overnight or for 8 to 9 hours. Later drain all the water. Rinse the chickpeas in running water and again drain the water. You can also use 2.5 to 3 cups canned chickpeas. if using canned chickpeas, then you just need to mix the spices, onions, tomatoes etc and enjoy the chole chaat.
• Take the chickpeas in a 2-litre pressure cooker. Add ½ teaspoon salt and 2 cups water.
• Place a bowl on top of the chickpeas. Rinse and keep a medium to large potato inside the bowl. You can skip the potato if you want.
• Cover tightly with the lid and initially pressure cook on medium flame. When you start hearing the hissing sound in the cooker, lower the flame a bit and cook for 10 to 12 whistles.
• When the pressure falls on its own, then only remove the lid.
• Check the potato by sliding a knife or fork through it. The fork or knife should slide easily.
• Also check the chickpeas. You should be able to mash the cooked chickpeas easily. There should be no hardness in the center. The chickpeas should have a melt in the mouth texture. If the chickpeas is not cooked, then add some more water and pressure cook for a few more minutes.
• Drain all the water and keep the cooked chickpeas aside.
• Peel the potato once it becomes warm. Then chop and keep aside.
• Rinse, peel and then finely the onion, tomato and chilli. Also rinse and then finely chop some coriander leaves. Keep aside.
• Take the cooked chickpeas in a mixing bowl.
• Add all the spice powders - kashmiri red chilli powder, roasted cumin powder and chaat masala. Add both black salt and regular salt as per taste. For some tang, you can also add ½ teaspoon dry mango powder (amchur powder).
• Add the chopped potatoes. Mix very well so the spice powders and salt coats the potatoes and chickpeas.
• Add the finely chopped onions, finely chopped tomatoes, chopped green chillies and coriander leaves.
• Add 1 to 2 teaspoons lemon juice or add as required.
• Again mix very well. Check the taste and you can add salt, chaat masala, red chilli powder, green chillies, lemon juice more if you want.
• Serve chana chaat in a bowl instantly. While serving garnish with some coriander leaves and sev. Adding sev is optional. You can even garnish with some crushed papdi or pani poori.

CHANA CHAAT IS THE SPICED CHICKPEA SALAD YOU NEED

Steps:

• In a mixing bowl, combine the chickpeas, diced potato, salt, cayenne, ground cumin, chaat masala, dried mango powder and lemon juice. Mix well.
• Spoon the chickpea mixture onto a serving dish.
• Top chickpea mixture with tomatoes and onions.
• Drizzle with prepared yogurt, tamarind chutney, and cilantro mint chutney.
• Sprinkle generously with sev or aloo bujia, pomegranate seeds, and cilantro.
• Top with a pinch each of ground cumin, chaat masala and cayenne pepper as desired.

ALOO CHANNA CHAAT (TANGY POTATO CHICKPEA SNACK)

Steps:

• Rinse and drain the garbanzo beans; place in a bowl.
• Boil water in a pan, add the diced potatoes and cook until they are soft and tender.
• Remove potatoes, drain and set aside to cool.
• In a small mixing bowl, mix the tamarind paste and water.
• Add the chili powder, sugar and salt; mix well.
• Pour the tamarind mixture on the garbanzo beans and add the potatoes, chopped onions and the cilantro.
• Mix well and adjust salt to taste.
• Garnish ideas: a slit green chili or a slice a tomato or a slice of lime with a sprig of mint leaves.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

CHICKPEA-POTATO CHAAT

Steps:

• Potatoes
• Place potatoes in a medium pot and pour in cold water to cover by 1"; season generously with salt. Bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 15-18 minutes. Drain and let cool slightly, then halve potatoes. Transfer to a large bowl and chill until ready to use.
• Tamarind Chutney
• Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.
• Green chutney
• Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.
• Yogurt and assembly
• Whisk lime juice, yogurt, sugar, and salt in a small bowl until combined and sugar is dissolved.
• Add chickpeas, half of chile, ½ cup tomato, ½ cup red onion, ¼ cup cilantro, 2 tsp. chaat masala, ½ cup yogurt mixture, ½ cup tamarind chutney, and ½ cup green chutney to potatoes and toss to combine.
• Transfer chaat to a platter and drizzle 2 Tbsp. yogurt mixture, 2 Tbsp. tamarind chutney, and 2 Tbsp. green chutney over. Sprinkle with a pinch of chaat masala and top with sev and remaining chile, tomato, and red onion as desired. Scatter a few cilantro sprigs on top and serve with remaining yogurt and chutneys alongside.