Best Channa Chaat Recipes

ALOO CHANNA CHAAT (TANGY POTATO CHICKPEA SNACK)

Steps:

• Rinse and drain the garbanzo beans; place in a bowl.
• Boil water in a pan, add the diced potatoes and cook until they are soft and tender.
• Remove potatoes, drain and set aside to cool.
• In a small mixing bowl, mix the tamarind paste and water.
• Add the chili powder, sugar and salt; mix well.
• Pour the tamarind mixture on the garbanzo beans and add the potatoes, chopped onions and the cilantro.
• Mix well and adjust salt to taste.
• Garnish ideas: a slit green chili or a slice a tomato or a slice of lime with a sprig of mint leaves.

CHANNA CHAAT

Steps:

• Rinse chickpeas and place in a large bowl. Place onionslices in a separate bowl and sprinkle some salt over them. Let stand 15 minutes or so. Squeeze the onion pieces with your hands and then rinse off under tap water.
• Peel and quarter the potatoes and place in a pot of water. Bring to boil and cook until they are firm but cooked through, being careful not to let them get mushy.
• Soak tamarind pulp in 1/4 cup water until soft, then rub pulp with fingers until it is dissolved in the water. Strain and pour the runny part into the chickpeas, discarding any seeds or lumpy parts that are left in the strainer.
• Place potatoes, tomatoes and onion in the bowl with the chickpeas. If using the cucumber, chiles or spring onion, add them as well. Finally, add the chaat masala, mix well, and serve.
• NOTE: If you are using dried chickpeas which have been soaked and softened, add approximately 1 teaspoon of salt to the mixture. The canned chickpeas already have some salt in them.

CHANNA CHAAT

Steps:

• Drain and Rinse Your Chickpeas before putting them into a Fairly Large Bowl.
• Chop the Onions, Tomatoes, Cucumber, and Lettuce. Set Aside
• Boil the Sweet Potato, Eggs (If Using) and the Potatoes until Soft and Chop them into Cubes.
• Add the Chopped Onions, Tomatoes, Cucumber, Lettuce and the Potatoes to the Chickpeas and the 1tsp Of Sugar, Salt and pepper. Mix Well.
• Add the Yoghurt (If Using) and Mix Thoroughly so that the chaat is coated in the yoghurt.
• Now Add the Chaat masala and the Lemon Juice according to your taste and Mix well.
• Lastly, Chop the Coriander and Sprinkle over the top.
• Chill Well, Before Eating. (Can be Stored in the Fridge for up to 2 Days)
• Enjoy!:)