Chana Chaat
Chana Chaat
5 from 1 vote
Prep: 10 minutes
Cook: 10 minutes
Total Time 20 minutes
Servings: 6
Chana chaat is a tangy and refreshing side dish that is typically served with appetisers such as samosas and pakoras. The cooked chickpeas complement the tanginess of the tamarind chutney.

Nutrition: per serving



Chaat Mixture:

  • 500 g Chickpeas Boiled
  • 500 g Potatoes Boiled
  • 1 Onions
  • 2 Tomatoes
  • Coriander
  • 2 tsp Chaat Masala
  • 1 Salt
  • 400 g Yoghurt
  • 50 g Tamarind Chutney
  • 100 ml Water


  • Papdi
  • Onions
  • Tomatoes
  • Coriander
  • Chaat Masala
  • Yoghurt
  • Tamarind Chutney


  • Soak the fresh chickpeas for at least 1 hour, preferably overnight (see note 1)
  • Once the chickpeas have been soaked add into a pan then top off with enough water to cover all the chickpeas completely then bring the water to boil before leaving to simmer for 1 hour until cooked through
  • In the meantime, peel and chop the potatoes into small bite-sized chunks along with preparing the red onions by cutting into thin slices, dicing the tomatoes, and finely chopping the coriander
  • Once the chickpeas are almost done add the potato chunks into the water then simmer for another 10-12 minutes until the potatoes have softened (see note 2)
  • Drain the chickpeas and potatoes then set aside to allow to cool completely
  • Prepare the yoghurt mixture by adding the water into the yoghurt then whisk until well combined (see note 3)
  • Once the chickpeas and potatoes have cooled add all the chaat mixture ingredients into the prepared yoghurt mixture (see note 4)
  • Transfer the chaat mix into the serving dish then top with the garnish ingredients
  • Refrigerate before serving then enjoy with some homemade samosas!

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