chana chaat,

Spicy Chickpea Salad (Chana Chaat)

March 15, 2019 S Malik 2 Comments

Spicy Chickpea Salad in a bowl

Pakistani Spicy Chickpea Salad or Chana Chaat as it is called, is allergy friendly and delicious. Usually served along with tea as a tea snack. It can also be served as a side with dinner or eaten all on its own.

There are a lot of variations to this dish but as usual I have adapted it to our dietary requirements. This dish requires minimum cooking and comes together in less than an hour.

The two ingredients that are crucial to this dish are:

  • 🧂 Chaat Masala: It is a mixture of different spices blended together. The taste is tangy and spicy. The masala mixture is quite common in Pakistani cooking. Usually sprinkled over dishes as a finishing touch.
  • 🧂 Imli as it is called in Urdu, is tamarind. This is what gives this dish the tang. For this recipe I make a pulp by mixing some raw tamarind with water.

These two ingredients make a world of difference on how your salad will taste. You can make both at home or use store bought. In this recipe I use store bought. Both of these are available at any Indian stores or in the international section of the grocery stores.

  • 50 mins
  • Serves 6
  • Easy

Ingredients

Adjust Servings:
2 cans (398 ml) chickpeas
chaat masala, to taste
1 teaspoon or more tamaraind pulp
2 medium potatoes, boiled, peeled and cubed
1 onion
1 tomato
cilantro leaves, for garnish
2 green chilies, deseeded (optional)

Nutritional information

7g
Protein
29g
Carbs
2g
Fat
4g
Sugars
0g
Sat Fat
158k
Calories
Pakistani Chana Chaat

Steps

1
Done
30 min
Boil, peel and cube two medium potatoes.
2
Done
5 min
While the potatoes are boiling, drain and rinse the chickpeas.
3
Done
10 min
cubed vegetables
Cut all the vegetables into cube.
4
Done
5 min
  • spices and vegetables added to the bowl
  • Mixed Spices and Vegetables
Take a mixing bowl. Add chickpeas, all the vegetables, chaat masala and tamarind pulp (you can add more of masala and pulp as needed to suit your taste). Mix and enjoy.

Cook Notes

  • For homemade tamarind pulp: soak about 1/2 pack of tamarind in water. Water should be just enough to make a thick paste
  • When using store bought tamarind pulp, if you are going to add more than 1 teaspoon of the pulp, be careful as it can turn the chaat black. It does not affect the taste though.



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2 comments:

  1. This looks like such a hearty and nourishing dish! I've never worked with tamaraind before, but have always wanted to. You've inspired me!

    ReplyDelete
  2. All those flavours and textures! Love those versatile salads that you can have so many ways.

    ReplyDelete