Channa Chaat Recipes

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CHANA CHAAT



Chana Chaat image

Chole chaat or chana chaat is a tasty, tangy and easy chaat snack made from white chickpeas or chana, spice powders, onions, tomatoes, potatoes and lemon. You can also use canned chickpeas to make this chatpata chana chaat.

Provided by Dassana Amit

Categories     Snacks

Time 5m

Number Of Ingredients 17

1 cup dried white chickpeas (or chole or chana)
½ teaspoon salt
2 cups water (- for pressure cooking)
1 medium to large potato (- optional)
1 medium sized onion (- finely chopped)
1 medium sized tomato (- finely chopped)
1 green chili (, finely chopped - optional)
1 teaspoon roasted cumin powder
1 teaspoon kashmiri red chili powder (or paprika)
1 teaspoon chaat masala
½ teaspoon dry mango powder ((amchur powder) - optional)
regular white salt or rock salt (edible and food grade) (- add as per taste)
black salt (- add as per taste)
1 to 2 teaspoons lemon juice (or add as per taste)
3 to 4 pani pooris or papdis crushed (- optional)
2 to 3 tablespoons chopped coriander leaves ((cilantro))
¼ cup fine sev (- optional)

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.

Nutrition Facts : Calories 238 kcal, Carbohydrate 42 g, Protein 11 g, Fat 3 g, Sodium 363 mg, Fiber 11 g, Sugar 7 g, ServingSize 1 serving

CHANNA CHAAT



Channa Chaat image

This is a traditional recipe originally from Pakistan. (If using dried chickpeas instead of canned, allow additional time for overnight soaking.)

Provided by TasteTester

Categories     African

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

30 ounces canned chick-peas (or, if using dried, soak overnight until soft enough to eat)
1 large onion, quartered and sliced thinly lengthwise
salt, to taste
3 medium potatoes (baking or white)
2 -3 tomatoes, diced
1 tablespoon tamarind pulp
1/4 cup water
1/2 teaspoon chat masala
1/2 cucumber, diced
1 -2 finely chopped green chili
1 finely chopped spring onion

Steps:

  • Rinse chickpeas and place in a large bowl. Place onionslices in a separate bowl and sprinkle some salt over them. Let stand 15 minutes or so. Squeeze the onion pieces with your hands and then rinse off under tap water.
  • Peel and quarter the potatoes and place in a pot of water. Bring to boil and cook until they are firm but cooked through, being careful not to let them get mushy.
  • Soak tamarind pulp in 1/4 cup water until soft, then rub pulp with fingers until it is dissolved in the water. Strain and pour the runny part into the chickpeas, discarding any seeds or lumpy parts that are left in the strainer.
  • Place potatoes, tomatoes and onion in the bowl with the chickpeas. If using the cucumber, chiles or spring onion, add them as well. Finally, add the chaat masala, mix well, and serve.
  • NOTE: If you are using dried chickpeas which have been soaked and softened, add approximately 1 teaspoon of salt to the mixture. The canned chickpeas already have some salt in them.

CHANNA CHAAT



Channa Chaat image

Chana Chaat is an Indian Chickpea salad packed with flavour and tastes amazing! This Is perfect for a Side Dish for when your having a Curry Night!

Provided by sanya_2010

Time 40m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Drain and Rinse Your Chickpeas before putting them into a Fairly Large Bowl.
  • Chop the Onions, Tomatoes, Cucumber, and Lettuce. Set Aside
  • Boil the Sweet Potato, Eggs (If Using) and the Potatoes until Soft and Chop them into Cubes.
  • Add the Chopped Onions, Tomatoes, Cucumber, Lettuce and the Potatoes to the Chickpeas and the 1tsp Of Sugar, Salt and pepper. Mix Well.
  • Add the Yoghurt (If Using) and Mix Thoroughly so that the chaat is coated in the yoghurt.
  • Now Add the Chaat masala and the Lemon Juice according to your taste and Mix well.
  • Lastly, Chop the Coriander and Sprinkle over the top.
  • Chill Well, Before Eating. (Can be Stored in the Fridge for up to 2 Days)
  • Enjoy!:)

ALOO CHANNA CHAAT (TANGY POTATO CHICKPEA SNACK)



Aloo Channa Chaat (Tangy Potato Chickpea Snack) image

This is a delightfully sweet and tangy snack or side dish made with chickpeas and potatoes. Tamarind paste is readily available in Indian grocery stores. Update based on a review - Shallots can be substituted with mild onions and is meant to be raw. This imparts a special crunchy flavor that is excellent in all Indian chaat and some Indian salads. Also remember that tamarind is a distinctive taste and if you're new to it, start with less and go by taste. Experiment and enjoy!

Provided by Dimpi

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups garbanzo beans (canned is fine)
2 medium potatoes, peeled and diced
3 shallots, chopped finely
1 tablespoon tamarind paste
6 tablespoons water
1/2 teaspoon mild chili powder
1 1/2 teaspoons brown sugar
1 pinch salt
2 tablespoons fresh cilantro leaves, finely chopped

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.

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