When I was growing up, chana chaat was a staple at tea parties, birthday celebrations, and our Ramadan table. This family recipe is the only way we ate chickpeas growing up. It’s tangy, it’s spicy, and I could honestly eat it all day! It is packed with fiber and protein and, by default, is satiating.
I realized, as I was researching this recipe, that we refer to channa chaat as cholay in our home. Typically, cholay refers to a tomato-based, hot chickpea curry, but for me, cholay has always been a drier, tamarind-coated snack. As I ventured out into the world, I learned that most people referred to it as chana chaat, and there were so many variations of it. With yogurt, without it, with potato, without it.
Today, I want to share my version of chana chaat with you! But first,
What is chana chaat?
Chana chaat is the quintessential Pakistani street food- Garbanzo beans or chickpeas coated with tamarind chutney, vegetables, yogurt, chaat masala, and crunchy wheat-based wafers. It’s spicy, tangy, and crave-worthy! Chana chaat is not exclusive to Pakistan but is enjoyed in India and even Bangladesh.
So, what is Chana Chaat made of?
My version has three main components:
Chickpeas and boiled potatoes: You can boil your chickpeas or cut prep time by using the canned variety. Adjust salt as needed if using canned.
Tamarind / Imli Chutney: This versatile Imli Chutney is what seasons the chickpeas, and my recipe is clean and easy to make. If you don’t have time to make tamarind chutney, you can get tamarind concentrate widely available at Desi stores. Follow the package directions and proceed with the rest of the steps.
Vegetables: Chopped cilantro, onions, green chili, and tomatoes. Diced fine and sprinkled on top. Of course, you can control the spiciness by controlling the number of chiles you add. You can also deseed the chiles to reduce the heat.
Crunchy Sev: These are tiny crunchy noodles made of gram flour. Traditionally, crushed papri (deep-fried, wheat-based crackers) is also used to top the chaat.
Why you will love this dish
- Chana chaat is very easy to batch cook and keeps well in the fridge for up to 5 days. So it is perfect for meal prepping. Just keep the chickpeas separate from the vegetables. You can mix the chickpeas with the tamarind chutney and store them together. Add the vegetables when ready to eat, especially the onions.
- It is super quick to make, especially if you are using pre-boiled or canned chickpeas. As for the imli chutney, I always have some on hand, and all that is required is to assemble it. A perfect 20-minute lunch or snack.
- Chickpeas, or garbanzo beans, are nutritious and a good source of fiber and protein. They make a filling meal or snack.
- If you love spicy and tangy, then this one’s for you!
How to make it quick and easy: Use canned chickpeas!
I almost always use canned chickpeas because I prefer to spend as little time as possible in the kitchen! I am sure you feel the same way. Whenever there’s a kitchen hack, I’m there! So use canned chickpeas, my friends; it’s so much quicker!
Now, canned chickpeas, although cooked, can be a tad hard, but here’s a tip to soften them up: Give them a quick boil with some baking soda. Instructions below.
TIP
In a pot, add the rinsed and drained chickpeas along with 1/4 teaspoon baking soda. Add water (enough to cover the chickpeas) and let it come to a boil. Check to see if the chickpeas have softened, wash and drain them and add them to a medium sized bowl.
Next, add the boiled and cubed potato, Imli Chutney, and the chopped veggies, saving some cilantro to top the finished product. Mix the chaat well, and garnish with the saved cilantro, chaat masala, and additional chutney if desired.
Some topping ideas
- You can add some crunch by adding sev (gram flour-based garnish).
- Add whipped Greek yogurt thinned with some water (seasoned with some salt and red chili powder) before adding the rest of the garnish.
- Traditionally, chana chaat is topped with crushed papri ( a wheat-based deep-fried wafer), but because I eat a gluten-free diet, I usually stick to sev and, if I have it on hand, my Homemade Nimco. If nothing else, there are days I’ve even sprinkled some sliced almonds and or pumpkin seeds for crunch.
Have fun with this dish and make it your own by adding different toppings!
Common Questions
You absolutely can. Make sure to presoak them overnight and boil them before starting this recipe.
For sure! Make adjustments for cooking time, as black chickpeas tend to take longer to cook.
Yes! Garbanzo beans or chickpeas are high in protein and fiber, thus helping regulate blood sugar. The vegetable garnish is also healthy.
More snack recipes to try
If you try this recipe, I’d appreciate it so much if you would rate it ⭐️⭐️⭐️⭐️⭐️! And let me know in the comments how it worked out for you. If you are on social media, share your pics with me on Instagram by tagging me @eatdrinkpure so I can see and repost it on my stories!
This recipe was first published in March 2023 but has been updated with tips and substitutes to help you.
Chana Chaat (Cholay)
Ingredients
Channa ingredients
- 2 15-ounce cans chickpeas See note 1
- 1/4 cup water
- 1/4 teaspoon baking soda
- 1/2 cup imli chutney or to taste. See note 2
- 1 small white potato or 1/2 russet potato boiled and cubed
Garnish
- 1/4 onion diced fine
- 1/2 small tomato diced small
- 1/4 cup cilantro chopped
- 1/2 green chili chopped
- chaat masala
- yogurt if using
- tamarind cutney
- sev See note 3
Instructions
- If using canned chickpeas, drain and wash them and then boil them with the baking soda.If using dry chickpeas, soak them overnight and boil them till tender.
- Once the chickpeas are soft to your liking, drain and wash them and add them to a medium-sized bowl. Add the boiled potato and the imli chutney and set aside. Chop the onions, tomato, cilantro, and green chili and add them to the bowl, saving some cilantro for garnish.
- Mix everything well and drizzle with yogurt (if using), the tamarind chutney, and top with cilantro, chaat masala, and a handful of sev.
Video
Notes
- Add the rinsed and drained chickpeas to a pot with 1/4 teaspoon of baking soda. Pour in enough water to cover the chickpeas, then bring it to a boil. Once they’ve softened, drain and rinse them before transferring them to a medium-sized bowl. You can play with the amount of imli chutney. Start with 1/2 cup and increase the amount as needed.
- If you don’t have time to make tamarind chutney, you can get tamarind concentrate widely available at Desi/Ethnic grocery stores. Follow the package directions and proceed with the rest of the steps.
- You can add some crunch by adding sev (gram flour-based garnish). You can get sev at most ethnic grocery stores. I like the Nimco brand.
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- Traditionally, chana chaat is topped with crushed papri ( a wheat-based deep-fried wafer), but because I eat a gluten-free diet, I usually stick to sev and, if I have it on hand, my Homemade Nimco. If nothing else, there are days I’ve even sprinkled some sliced almonds and or pumpkin seeds for crunch.
I had this once at a Pakistani iftar party last year and have genuinely craved it since. I was able to find a tamarind block in the Thai section of my local asian grocery store in Germany to make your Tamarind Chutney (which is sooooo good!). This came together in about 10 minutes with cooked chickpeas I keep in the freezer. I love it and I am so excited to be able to make it and keep it in my college kitchen rotation! Ramadan Mubarak! x
Aww this makes me so so happy Kat! Thank you for your lovely review! Ramadan Mubarak!