Chana Chaat

5 from 1 vote

This Chana Chaat is an easy snack and comes together in minutes! All thanks to canned chickpeas and premade chutney.

Cook Time20

Total Time20

Course: Snack

Cuisine: Pakistani/Indian

Diet: Vegan, Vegetarian

Servings:

Calories: 42kcal

Peel and cube the potato, rinse well and add that to a medium pot. Add enough water to cover the potato, add salt and boil for about 20 minutes. Around the 10- minute mark, add the drained and rinsed chickpeas to the same pot.
Meanwhile, chop the veggies and set them aside. Once the chickpea and potato is ready, drain and add them to a medium-sized bowl. Add the roasted cumin powder, red chili powder, and the chopped veggies, saving some of the cilantro, onions and tomato for garnish.
Add the tamarind chutney and mix everything well. drizzle with yogurt (if using). And finally top with the reserved veggies, chaat masala, and a handful of sev. Serve immediately.

You can play with the amount of imli chutney. Start with 1/2 cup and increase the amount as needed. I usually end up using 3/4 cup.
If you don't have time to make tamarind chutney, you can get tamarind concentrate widely available at Desi grocery stores. I've tried Tamicon tamarind paste, and I usually take 1 tablespoon of the paste, add 2 tablespoons of water, 2 teaspoons of cane sugar, and 1/4 teaspoon each of salt, roasted cumin powder, and salt.
You can get sev at most ethnic grocery stores. I like the Nimco brand, or make my Homemade Nimco recipe. If nothing else, there are days I've even sprinkled some sliced almonds and or pumpkin seeds for crunch.
If using yogurt, add 1/4 cup plain whole-milk yogurt and 1 tablespoon of water, along with 1/4 teaspoon each of salt, roasted cumin powder, and red chili powder. Whisk to combine, then pour onto the chaat and garnish with cilantro, onions, chaat masala, and more roasted cumin powder.