Chana Chaat
The Quirky Foodster Team
Ingredients
- Cooked chickpeas — 340 g (12 oz)
- Onion, finely diced — 1
- Tomato, diced — 1
- Boiled potato, diced — 1
- Tamarind chutney — 2 tbsp
- Lime juice — 1 tbsp
- Chaat masala — 1 tsp
- Red chilli powder — 1/2 tsp
- Chopped coriander, to garnish
Method
- Combine the chickpeas, onion, tomato and boiled potato in a bowl.
- Add the tamarind chutney, lime juice, chaat masala and chilli powder.
- Toss well to coat.
- Garnish with chopped coriander before serving.
Introduction: A tangy, spiced chickpea salad tossed with onion, tomato and a bright tamarind-lime dressing, a beloved Pakistani street-style salad.
Cultural Background: Chaat, a category of savoury Pakistani snacks known for their bold, layered flavours, includes this chickpea version, a refreshing, protein-rich salad enjoyed as a snack or side across the country.
Tips: Adjust the tamarind chutney and lime to balance the sweet, tangy and spicy elements to taste. Serve promptly after mixing, as the vegetables can release liquid if left to sit too long.
Variations: Add a few sev (crispy chickpea noodles) on top for extra crunch. Include a chopped green chilli for extra heat.
Storage: Best eaten fresh; store covered in the refrigerator for a few hours only.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: What is chaat masala?
A: A tangy Pakistani and South Asian spice blend, typically including dried mango powder, cumin and black salt, used to season chaat dishes.
Q: Can chana chaat be made ahead?
A: It's best assembled fresh, as the vegetables can become watery if dressed too far in advance.
- Cooked chickpeas — 340 g (12 oz)
- Onion, finely diced — 1
- Tomato, diced — 1
- Boiled potato, diced — 1
- Tamarind chutney — 2 tbsp
- Lime juice — 1 tbsp
- Chaat masala — 1 tsp
- Red chilli powder — 1/2 tsp
- Chopped coriander, to garnish
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