Chana Chaat

Boiled chickpeas & potatoes mixed with tangy chutneys, flavourful spices and wholesome veggies. This protein-rich and zero-oil chaat can be served as a healthy snack or packed in kids’ lunch-box.

Time: 20 minutes


Serves: 3-4

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  1. 11/2 cups boiled chana (chickpeas)
  2. 1/2 cup finely chopped boiled potatoes
  3. 1 tablespoon lemon juice
  4. 2 teaspoons mint chutney (recipe link at the bottom)
  5. 11/2 teaspoons tamarind chutney
  6. 2 tablespoons finely chopped onions
  7. 1 tablespoon finely chopped tomatoes
  8. 1 teaspoon finely chopped green chillies or to taste
  9. 1 tablespoon finely chopped coriander leaves
  10. 1 teaspoon chaat masala
  11. 1/4 teaspoon red chilli powder (optional)
  12. Salt to taste


  1. Combine all the ingredients in a large bowl. Mix well.
  2. Serve immediately garnished with coriander leaves.

Boiling Chana:

Soak 1 cup chana overnight or for 6-8 hours. Drain the water. Add the chana to a pressure cooker along with 21/2 cups of water and pressure cook on high heat for 4 whistles. Reduce the heat to low and pressure cook for 7-8 minutes. Let the steam escape before opening the lid of pressure cooker. Drain the chana by passing them through a seive and collecting the water in a bowl. This water can be used in a soup or curry.

Mint Chutney Recipe

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