CHANA CHAAT
Chole chaat or chana chaat is a tasty, tangy and easy chaat snack made from white chickpeas or chana, spice powders, onions, tomatoes, potatoes and lemon. You can also use canned chickpeas to make this chatpata chana chaat.
Provided by Dassana Amit
Categories Snacks
Time 5m
Number Of Ingredients 17
Steps:
- Soak 1 cup kabuli chana (white chickpeas) in enough water overnight or for 8 to 9 hours. Later drain all the water. Rinse the chickpeas in running water and again drain the water. You can also use 2.5 to 3 cups canned chickpeas. if using canned chickpeas, then you just need to mix the spices, onions, tomatoes etc and enjoy the chole chaat.
- Take the chickpeas in a 2-litre pressure cooker. Add ½ teaspoon salt and 2 cups water.
- Place a bowl on top of the chickpeas. Rinse and keep a medium to large potato inside the bowl. You can skip the potato if you want.
- Cover tightly with the lid and initially pressure cook on medium flame. When you start hearing the hissing sound in the cooker, lower the flame a bit and cook for 10 to 12 whistles.
- When the pressure falls on its own, then only remove the lid.
- Check the potato by sliding a knife or fork through it. The fork or knife should slide easily.
- Also check the chickpeas. You should be able to mash the cooked chickpeas easily. There should be no hardness in the center. The chickpeas should have a melt in the mouth texture. If the chickpeas is not cooked, then add some more water and pressure cook for a few more minutes.
- Drain all the water and keep the cooked chickpeas aside.
- Peel the potato once it becomes warm. Then chop and keep aside.
- Rinse, peel and then finely the onion, tomato and chilli. Also rinse and then finely chop some coriander leaves. Keep aside.
- Take the cooked chickpeas in a mixing bowl.
- Add all the spice powders - kashmiri red chilli powder, roasted cumin powder and chaat masala. Add both black salt and regular salt as per taste. For some tang, you can also add ½ teaspoon dry mango powder (amchur powder).
- Add the chopped potatoes. Mix very well so the spice powders and salt coats the potatoes and chickpeas.
- Add the finely chopped onions, finely chopped tomatoes, chopped green chillies and coriander leaves.
- Add 1 to 2 teaspoons lemon juice or add as required.
- Again mix very well. Check the taste and you can add salt, chaat masala, red chilli powder, green chillies, lemon juice more if you want.
- Serve chana chaat in a bowl instantly. While serving garnish with some coriander leaves and sev. Adding sev is optional. You can even garnish with some crushed papdi or pani poori.
Nutrition Facts : Calories 238 kcal, Carbohydrate 42 g, Protein 11 g, Fat 3 g, Sodium 363 mg, Fiber 11 g, Sugar 7 g, ServingSize 1 serving
CHANA (CHICKPEAS) CHAAT
From the "Young Times" magazine- submitted by Insiya Z. Mukadam, and she's just 10 years old! She's Chef of the Week at 10, when I was 10, all I knew to do was EAT EAT EAT! Haha:)
Provided by Charishma_Ramchanda
Categories Beans
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Boil and cut the potato into cubes.
- Finely chop the tomato and chilli and corriander leaves.
- Add them to the cooked chana.
- Add chaat masala, salt, red chilli powder, roasted cumin seed powder and black salt.
- Mix well.
- Squeeze lime juice.
- Mix well once again.
- Garnish with corriander leaves.
- Serve chilled.
Nutrition Facts : Calories 95.8, Fat 0.5, SaturatedFat 0.1, Sodium 324.6, Carbohydrate 20.9, Fiber 4.2, Sugar 3.5, Protein 3.7
CHANA CHAAT IS THE SPICED CHICKPEA SALAD YOU NEED
During Ramadan, Muslims around the world fast from dawn to dusk and, for many, chana chaat is a staple dish at the time of breaking the fast - known as Iftar. Chana chaat is a popular dish that originated in Uttar Pradesh, India, and is popular across India and Pakistan. Made with ingredients that result in spicy, sweet, tangy, creamy and crunchy flavours and textures in each bite, you're going to fall in love with this Indian classic! For a fun twist (and my favourite way to enjoy this dish), serve the chana chaat over crunchy Indian pita chips called namak para. Yum!Related: Tangy, Herby Chicken Malai Tikka Rolls
Provided by Zahra Kasmani
Categories chickpeas,herbs,holidays,Indian,ramadan,special occasions,vegetarian
Time 40m
Yield 4-6 servings
Number Of Ingredients 25
Steps:
- In a mixing bowl, combine the chickpeas, diced potato, salt, cayenne, ground cumin, chaat masala, dried mango powder and lemon juice. Mix well.
- Spoon the chickpea mixture onto a serving dish.
- Top chickpea mixture with tomatoes and onions.
- Drizzle with prepared yogurt, tamarind chutney, and cilantro mint chutney.
- Sprinkle generously with sev or aloo bujia, pomegranate seeds, and cilantro.
- Top with a pinch each of ground cumin, chaat masala and cayenne pepper as desired.
CHICKPEA-POTATO CHAAT
Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.
Provided by Rachel Gurjar
Categories Potato Tamarind Cumin Cilantro Mint Lime Juice Chile Pepper Yogurt Chickpea Tomato Onion Side Summer Vegetarian Appetizer Dinner Diwali snack
Yield 6 Servings
Number Of Ingredients 28
Steps:
- Potatoes
- Place potatoes in a medium pot and pour in cold water to cover by 1"; season generously with salt. Bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 15-18 minutes. Drain and let cool slightly, then halve potatoes. Transfer to a large bowl and chill until ready to use.
- Tamarind Chutney
- Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.
- Green chutney
- Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.
- Yogurt and assembly
- Whisk lime juice, yogurt, sugar, and salt in a small bowl until combined and sugar is dissolved.
- Add chickpeas, half of chile, ½ cup tomato, ½ cup red onion, ¼ cup cilantro, 2 tsp. chaat masala, ½ cup yogurt mixture, ½ cup tamarind chutney, and ½ cup green chutney to potatoes and toss to combine.
- Transfer chaat to a platter and drizzle 2 Tbsp. yogurt mixture, 2 Tbsp. tamarind chutney, and 2 Tbsp. green chutney over. Sprinkle with a pinch of chaat masala and top with sev and remaining chile, tomato, and red onion as desired. Scatter a few cilantro sprigs on top and serve with remaining yogurt and chutneys alongside.
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CHANA CHAAT | CHICKPEA CHAAT - MADHU'S EVERYDAY INDIAN
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Ratings 4Servings 4Cuisine IndianCategory Appetizer, Snack
- Wash and soak 1 cup of chickpea in water for 8 hours. After 8 hours drain the water, add fresh water and salt and cook the chickpeas till done.
- Add all the ingredients and water and blend until smooth. Scrape down the side and grind again. If needed adjust the amount of water.
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