Spicy and Tangy Chana Chaat

Spicy and Tangy Chana Chaat


For the Chaat:

  • 2 cups cooked chickpeas (canned or boiled)
  • 1 cup finely chopped cucumber
  • 1 cup finely chopped tomatoes
  • 1/2 cup finely chopped red onions
  • 1/4 cup finely chopped cilantro (coriander leaves)
  • 1/4 cup finely chopped mint leaves
  • 1 green chili, finely chopped (adjust to taste)

For the Dressing:

  • 2 tablespoons tamarind chutney
  • 1 tablespoon chaat masala
  • 1 teaspoon roasted cumin powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste

Optional Garnishes:

  • Sev (crispy chickpea noodles)
  • Pomegranate seeds
  • Chopped green chilies

Cooking Steps:

Step 1: In a large mixing bowl, combine cooked chickpeas, chopped cucumber, tomatoes, red onions, cilantro, mint leaves, and green chili.

Step 2: In a small bowl, whisk together tamarind chutney, chaat masala, roasted cumin powder, red chili powder, and salt to create the dressing.

Step 3: Pour the dressing over the chickpea and vegetable mixture. Gently toss everything together until well coated.

Step 4: Optional: Garnish the Spicy and Tangy Chana Chaat with sev, pomegranate seeds, and chopped green chilies for added texture and flavor.

Step 5: Serve the chaat immediately, and enjoy the burst of spicy, tangy goodness.

Whether served as a snack or a light meal, Spicy and Tangy Chana Chaat is a crowd-pleaser that captures the essence of Indian street food.

*Recipe on video and text may differ from each other!

How to cook Spicy and Tangy Chana Chaat:

Original Lunch recipes