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Chana Chaat Recipe

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Time

0:30 - 0:15

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15639

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Submited by

Toba Khan from

Ingredients

1 & ½ cups chickpeas (kabli chanay)
1 teaspoon full salt for boiling chickpeas(chanay ubaltay huay dalain)
2 medium size boiled, peeled and sliced potatoes
5 medium to large tomatoes
Small bunch of fresh coriander(hara dhania)
Green chilies as per taste(hasb i zaiqa hari mirchain)
Onion rings
Water saved after boiling chickpeas(ublay huay chanoon ka pani)
1 & ½ tsp mustard seeds (rai )
1 & ½ tsp cumin seeds(safaid/sabat zeera)
1 & tsp red chili powder
Salt ¾ tsp but add after tasting
Tamarind with added salt(imli)

Method

1- Boil chickpeas with salt, it took 25 min to cook them in pressure cooker as they were not soaked before.
2- Put some oil in wok and add mustard seeds and cumin seeds and let them roast a little.
3- Cut and add tomatoes and let them dissolve in the oil.
4- Meanwhile put tamarind in microwave for 3 min so that it becomes soft and its easy to get pulp, strain it.
5- When oil separates add chickpeas and mix well and add chili powder and salt(if needed) and mix.
6- Add half of tamarind pulp and reduce the flame to low, save rest of tamarind for serving with chana chaat.
7- Add green chilies, green coriander and potatoes and onions and keep on very low flame. mix it well.
8- A min or two and it will be ready.
9- When you leave it for some time, chickpeas and potatoes absorb water and it will become dry and will not be very tasty so when you need to serve; add the saved chickpea water in it and reheat it so that it does lose its moisture and don't become like a dough.
10- For serving... pour some tamarind pulp on top, crack some papaRi , sweet yogurt and even dahi bara .. can make sweet tamarind chatni with it.
11- Its a simple but very tasty recipe.

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