Chana chaat — tangy chickpea bowl

Name: Chana chaat — tangy chickpea bowl
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 500 g Cooked chickpeas, drained; 180 g Plain ready-cooked peeled potatoes; 70 g Onion; 180 g Tomato; 6 g Fresh chilli; 18 g Fresh coriander; 30 g Lemon juice; 3 g Ground cumin; 1 g Ground chilli; 2 g Ground coriander seed; 12 g Unsweetened tamarind paste; 3 g Salt

A filling chickpea, potato and crunchy vegetable chaat with lemon, cumin and chilli.

Estimated total time: 15 minutes2 portionsAbout 480 kcal per portion

Chana chaat — tangy chickpea bowl — representative dish photograph — Photo: Miansari66 · CC0 · Photo source. Wikimedia photograph of Pakistani Punjabi chana chaat; garnish, spice mix and any potato pieces may differ from this Indian-inspired measured version.

Ingredients for 2 portions

500 g Cooked chickpeas, drained
180 g Plain ready-cooked peeled potatoes
70 g Onion
180 g Tomato
6 g Fresh chilli
18 g Fresh coriander
30 g Lemon juice
3 g Ground cumin
1 g Ground chilli
2 g Ground coriander seed
12 g Unsweetened tamarind paste
3 g Salt

Method

Use 500 g fully cooked, drained chickpeas and 180 g plain already-cooked peeled potato. Canned chickpeas can be drained and rinsed; soaking and boiling dried chickpeas or raw potato is outside the 15-minute estimate. Dice the potato and 180 g tomato; finely chop 70 g onion, 6 g fresh chilli and 18 g coriander.
In a large bowl toss the chickpeas and potato with 3 g ground cumin, 1 g ground chilli, 2 g ground coriander seed and 3 g salt. Mix 12 g unsweetened tamarind paste with 30 g lemon juice until loosened, then fold it through the chickpeas.
Add the onion, tomato, fresh chilli and coriander just before eating so they stay crisp. Toss once more, divide between two bowls and taste; the measured lemon and tamarind supply the sour note without a packaged chaat-masala blend.

Adapted from Dassana Amit’s chana chaat. It omits the source’s packaged chaat masala, black salt and optional sev/papdi, using measured lemon, tamarind and ground spices instead. Use already-cooked chickpeas and potato; cooking them from raw takes much longer. The photograph is a Punjabi chana chaat from Pakistan and may have different spices, garnish and potato visibility. Vegan ingredients as listed; check packaged tamarind for additives and chickpeas for cross-contact if relevant. Energy is an ingredient-weight estimate.

चना चाट

Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Dassana’s Veg Recipes — Chana Chaat

Adjust portions & add to shopping list