A flavorful and tangy chickpea salad, perfect as a snack or appetizer.
Ingredients
For the Chaat
- 2cupsboiled chickpeas
- 1piecemedium onion, finely chopped
- 1piecemedium tomato, finely chopped
- 1piecesmall cucumber, finely chopped
- 2piecegreen chilies, finely chopped
- 1piecesmall boiled potato, diced
- 1/4cupfresh coriander leaves, chopped
- 1/4cuppomegranate seeds
For the Spice Mix
- 1tspchaat masala
- 1/2tsproasted cumin powder
- 1/2tspred chili powder
- 1/4tspblack salt
- Salt to taste
For the Dressing
- 2tbsptamarind chutney
- 1tbsplemon juice
- 1tbspyogurt
How to make Pakistani Chana Chaat
Prepare the Chickpeas
If using dried chickpeas, soak 1 cup overnight and boil until soft. If using canned chickpeas, rinse and drain well.
Let the chickpeas cool down to room temperature.
Mix the Vegetables
In a bowl, add the boiled chickpeas, onions, tomatoes, cucumber, boiled potato, and green chilies.
Toss gently to combine.
Add the Spices
Sprinkle the chaat masala, roasted cumin powder, red chili powder, black salt, and regular salt over the mixture.
Mix well to coat the chickpeas and vegetables with the spices.
Add the Dressing
Drizzle the tamarind chutney and lemon juice over the chaat. If using yogurt, add it now for a creamy touch.
Toss everything gently to combine.
Garnish and Serve
Garnish with chopped coriander leaves and pomegranate seeds for color and flavor.
Serve immediately for the best taste!
Tips & Tricks
Adjust the red chili powder according to your spice preference.
For a more tangy flavor, increase the amount of tamarind chutney.
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...
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