Chana Chaat (Chickpea Chaat)

Indulge in the delicious and tangy flavors of chana chaat with this VERY easy recipe. Learn how to make this popular chickpea recipe at home, using one bowl, and in as little as 10 minutes. This chickpea salad is a perfect side dish. What else can I tell you about it? It’s healthy too.

When I was growing up, Chana Chaat was easily one of the most popular side dishes in my home. Any time there was a party or celebration (especially during Ramadan and Eid), there was a bowl of Chana Chaat on the table. And, now that I think about it, it was a very popular option for weeknight dinners too.

In this post, I’ll tell you everything you need to know to make this delicious chickpea and potato recipe at home. From what it is, and how to make it, to how to modify it so that it’s a perfect addition to your family’s dinner table.

Chana chaat is then a salad made up of chana (i.e. chickpeas) and chaat masala. It’s often seen at dinner parties in South Asian homes, as well as being a popular street food in India.

Ingredients

For the chickpea chaat

• Chickpeas
• Boiled potatoes 
• Onion
• Tomato
• Green chilies
• Cilantro Leaves
• Parsley
• Tamarind Paste
• Chaat Masala
• Cumin Powder 
• Sugar
• Mango chutney
• Olive oil

For the toppings

• Olive oil
• Roasted peanuts
• Mango chutney
• Greek yogurt
• Salt and pepper
• Mint and cilantro leaves

How to make Chana Chaat

One of the best things about chana chaat is how wonderfully quick and easy it is to prepare. Begin by draining and rinsing your chickpeas. Next, mix all the primary ingredients together in a large bowl. Add the toppings, and mix once more. Boom! Done.

Tips

What kind of chickpeas to use

There are two main types of chickpeas – Desi and Kabuli. You can make this recipe using either type, though desi chickpeas are the more traditional approach. They’re more commonly found in South Asia and tend to be smaller. Kabuli chickpeas on the other hand, are easily found everywhere in the west.

What kind of potatoes to use

You can use any kind of potato for this recipe, but it’s good to know that most of the potatoes in South Asia tend to be firm, white potatoes. For the most authentic experience, opt for a waxy potato that won’t easily break down once boiled – white potatoes, and Yukon Gold are good places to start. 

If possible, I’d avoid using Russet potatoes are they have a more floury texture, and breakdown much easier once boiled (that’s why they’re great for mashed potatoes!).

Chutney tips

While I use mango chutney for this recipe, it’s quite easy to swap it out for any sort of chutney you like. Many homes will make their own chutney and use that for any chaat recipes. A store-bought chutney is a perfectly fine option (though you can adjust it with spices, sugar/honey, and chilis to match your own flavor palettes). 

Personally, I like mango chutney for its tart sweetness, with tamarind chutney (imli chutney) being a close-ish second.

Variations

Given the simplicity of this recipe, there’s a lot of room for variations. Here are a few simple ones to help you decide how to make this recipe perfect for you: 

Switch up the toppings. Switching out the toppings of a chickpea chaat is the easiest way to vary the recipe while still maintaining its core essence. For example, swap out the roasted peanuts for honey roasted peanuts to add a touch more sweetness.

Experiment with chutneys. Technically, this is still swapping a topping, but it makes such a big difference, I’ve given it its own point. Mango and tamarind chutneys are my preference, but you can switch in a mint chutney, onion chutney, or chili chutney for much bigger changes!

A hint of citrus. This was a trick I’d see done at the home of many family friends growing up. They’d add a generous splash of citrus to their Chana Chaat, it would cover up a lot of spiciness (and sometimes even a lack of flavor. Shh!). Lemon juice was what I’d see everyone use, but orange juice could work too, depending on what other changes are happening in the recipe.

Spice it up. Indian and Pakistani foods are famous for being spicy. While this chana chaat recipe has some chilis in it, it’s not all that spicy. If you prefer your snacks to feel like an inferno, consider adding some red chili powder, or more chopped chili peppers.

Add some crunch. If you’ve never tried it before, sev is a crunchy seasoned chickpea noodle that’s often eaten by itself. If you want to add some crunch, a sprinkling of sev over chana chaat is a fun option! (Though, I’d recommend having it as a side that people can optionally add to the chana chaat.)

Serving suggestions

While chana chaat is delicious as a snack by itself, it’s also an excellent and healthy side dish (that’s why it’s seen at so many events, and is so popular during Ramadan). Try serving it alongside white biryani at your next dinner party.

If you feel like going all out, prepare a number of sides for your chana chaat. I mentioned using sev to add crunch, but it’s not uncommon to find chana chaat served alongside a myriad of extra toppings – from extra diced tomatoes, yogurt, and mint leaves, to shredded carrots, sev, and even chopped pieces of beetroot!