Chana chaat (Chickpea chaat) is a popular indian street food. It is combination of boiled chickpeas, fresh veggies, spices and lemon juice. Taste will be enhance if you will add mashed boiled potatoes.
Lets prepare Tamarind pulp
To make Tamarind pulp first take a lukewarm water in a bowl and deep Tamarind in a lukewarm water for 30 minutes. After that rub the Tamarind with your fingers until all the pulp has been extracted. Strain the mixture using a strainer and use Tamarind pulp as required
How to cook Chana chaat
Soak the Chickpeas in water overnight. Drain and rinse the Chickpeas and cook it in a pot of boiling water until they becomes tender (it takes about 15 minutes). Similarly boil potatoes in same vessel. Peeled the boiled potato and smash it. Transfer the cooked chickpeas and smashed potato in a large mixing bowl. Now add finely chopped Onion, green chili, tomato and coriander leaves. Its turn to add spices toss Chaat masala, salt, red chili powder, black salt, tamarind pulp and for the flavor squeeze lemon juice. If you do not have tamarind then just add only lemon juice. After mixing all ingredients your Chana chaat is ready to serve.
Chana chaat
Equipment
- 1 pressure cooker
- 1 large mixing bowl
Ingredients
- 200 grams Chickpeas
- 100 grams Potato
- 1 medium sized Onion
- 1 medium sized Tomato
- 1 tbsp Tamarind pulp
- 2 pieces green chili
- 1 tsp Chaat masala
- ½ tsp Black salt
- As per taste Normal salt
- As per taste Red chili powder
- 1 tsp Lemon juice
- 30 grams Cilantro
Instructions
- Soak the chickpeas overnight. Drain and rinse the chickpeas. Cook the chickpeas in a pot of boiling water until they becomes tender. Similarly boil potatoes in a same vessel. Peeled the boiled potato and smash it.
- Now transfer boiled chickpeas, smashed potato(boiled) and Tamarind pulp in large mixing bowl.
- Its turn to toss all ingredients like finely chopped onion, tomato, green chili, cilantro, black salt, normal salt, red chili powder, chaat masala and squeeze lemon juice.
- Your chana chaat is ready to serve.
