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 long! It is packed with fiber and protein and so by default, satiating as well.

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-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 potatoes: You can boil your own 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.
Vegetable garnish: Do not skip the garnish which is chopped cilantro, onions, green chili, and tomatoes. Diced fine and sprinkled on top. Of course, you can control the spiciness by controlling the amount 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 those 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 shortcut/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 with my recipe we will be softening them up by heating them with imli/Tamarind Chutney and water.
In a pot, add the rinsed and drained chickpeas along with the imli chutney. Add some water (about 1/4 cup) to facilitate some more softening of the chickpeas. Stir and mash the chickpeas a little with the back of a wooden spoon.
Next, add the boiled and cubed potato, cover the pot, and let simmer for about 5-8 minutes while you prepare the vegetables. Chop up the tomatoes, onions, green chili and cilantro.
Once the chickpeas and potatoes are ready, give a taste test and add more salt if desired. Next, add all the veggies saving some cilantro to top the finished product. Mix the chaat well, plate into a wide, shallow bowl, 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).
- If you can tolerate yogurt, 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 ready, my homemade nimco. If nothing else, 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!
Frequently asked questions
You absolutely can. Just make sure to presoak them 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!
Chana Chaat (Cholay)
Ingredients
Channa ingredients
- 2 15-ounce cans chickpeas
- 3/4-1 cup imli chutney recipe linked above
- 1/4 cup water
- 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
Instructions
- Begin by adding the chickpeas, imli chutney and water to a pot on medium heat.
- Mash the chickpeas with the back of a wooden spoon and cover and heat up the chickpeas.
- Prepare the vegetables for garnish. Chop the onions, tomato, cilantro and green chili.
- Check on the chickpeas after 5-8 minutes and give them a stir. They should have softened. Mash them some more. Add the boiled potato and stir well.
- Add yogurt if you'd like, all the chopped veggies, and the sev. Sprinkle some chaat masala for an added tang and enjoy!
Video
Notes
- You can play with the amount of imli chutney. Start with 3/4 cups and increase the amount as needed.
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