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Chana Chaat

Name: Chana Chaat
Total time: 20 min
Yield: 4
Cuisine: Pakistani
Ingredients: 330 g Chickpeas (kabuli chana), cooked; 1 Potato, boiled and diced; 1 Onion, finely chopped; 1 Tomato, deseeded and chopped; 2 Green chillies, finely chopped; 3 tbsp Tamarind (imli) pulp; 1 tsp Chaat masala; 1 tsp Roasted cumin powder; ½ tsp Red chilli powder; ½ tsp Salt; 1 tbsp Lemon juice; 1 handful Fresh coriander, chopped

The cooling, tangy chickpea salad of Ramadan tables and roadside carts: boiled chana and potato tossed with onion, tomato and green chilli in a sweet-sour tamarind dressing, sharpened with chaat masala and lemon.

แหล่งที่มา

สูตรโดย Pakistani home kitchens · 🏺 ดั้งเดิม · Everyday cooking of Pakistani households, shared across Punjab, Sindh and the wider subcontinent.

Pakistani street food · chaat family — An ownerless street dish, so no cook is credited. The cited article documents chaat as a family of savoury snacks from the subcontinent built on chickpeas or potato, tamarind, chaat masala and yogurt. Quantities and method here are this book's own; the cook-along is a verified Food Fusion video of a tangy chana chaat.

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วิธีทำ

If starting from dried chickpeas, soak them overnight and boil with a little salt until tender, 40–50 minutes. Tinned chickpeas just need draining and rinsing.
Tip the chickpeas and diced potato into a bowl. Add the onion, tomato and green chilli.
Spoon over the tamarind pulp, then add the chaat masala, cumin, chilli powder, salt and lemon juice. Fold everything together gently.
💡 Taste and chase the balance: it should land sour first, then salty, then a little sweet from the tamarind. Adjust with more lemon or a pinch of sugar.
Stir through the coriander and serve straight away, cold or at room temperature.

💡 เคล็ดลับ

Dress it just before serving. Salt and tamarind pull water out of the tomato and onion, so a chaat that sits too long goes soupy and dull.
For a heartier street version, fold in a handful of crushed papri or crisp sev at the last second — note that both are wheat-based, so that version is no longer gluten-free.