- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 15 g
- 10 g
- 150 g
- 2 tbsp
- 2 tsp
- 1 tsp
- ½ tsp
- ½ tsp
- ½ tsp
- 1 tbsp
- 60 g
- 40 g
- 50 g
Process
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If using canned chickpeas, drain and rinse 400 g chickpeas well and pat dry. If using dried chickpeas, soak 150 g overnight, boil until tender, then drain and cool.
In a large mixing bowl, combine the chickpeas, finely chopped red onion, diced tomato, boiled potato cubes and chopped green chilli.
Add the chopped coriander leaves and mint leaves, reserving a small handful of coriander for garnish.
In a small bowl, whisk the plain yogurt with tamarind paste, chaat masala, roasted cumin powder, red chilli powder, black salt, regular salt and lemon juice until smooth.
Pour the yogurt-tamarind dressing over the chickpea mixture and toss gently with a spoon until everything is evenly coated.
Taste and adjust the salt, lemon juice or chaat masala. The chaat should be tangy, slightly spicy and a little salty.
Just before serving, fold in the broken papdi so they stay crisp, then transfer the chaat to a serving dish.
Top with sev, pomegranate seeds if using, and the reserved coriander. Sprinkle a pinch of chaat masala over the top and serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is adding the papdi too early; they turn soggy within minutes, so fold them in only just before serving.
- If your chickpeas are very firm, simmer them for 5 minutes in water with a pinch of baking soda, then drain and cool before mixing. This makes them creamy rather than chalky.
- Balance is everything in chaat: taste after mixing and adjust with lemon juice for sourness, black salt for tang, and chaat masala for aroma. Do not skip the black salt, as it gives the characteristic chaat flavour.
- Drain the tomato and yogurt well so the chaat does not become watery. If it looks wet, serve it in a shallow bowl with a slotted spoon.
Substitutions
- plain yogurt→coconut yogurt for a dairy-free version
- tamarind paste→1 tbsp lemon juice mixed with 1 tsp jaggery or brown sugar
- papdi→tortilla chips or crisp fried puri
- sev→crushed potato chips or fine bhujia
- pomegranate seeds→chopped apple or grapes
Storage & reheating
Chana chaat is best eaten fresh. To store, keep the chickpea mixture and the yogurt-tamarind dressing separately in airtight containers in the fridge for up to 2 days. Keep papdi and sev in a dry container at room temperature. When ready to eat, toss the chickpea mixture with the dressing, then add the papdi and sev. Do not freeze, as the vegetables and papdi lose their texture.
FAQ
The questions we get asked most
Why did my chana chaat become watery?
Tomatoes and yogurt release water as they sit, especially if the chaat is mixed ahead of time. Deseed the tomatoes before dicing and use thick, well-drained yogurt. If it still looks wet, serve with a slotted spoon and add the papdi only at the table.
Can I make chana chaat ahead of time?
You can prepare the chickpea and vegetable mixture up to 1 day ahead and keep it covered in the fridge. Whisk the dressing separately and store it in another container. Add the dressing, papdi and sev just before serving so the chaat stays crisp and fresh.
How do I make chana chaat less spicy?
Reduce or omit the green chilli and red chilli powder, and use a mild chaat masala. You can also increase the yogurt and add an extra tablespoon of tamarind paste or lemon juice to balance the heat. Taste after mixing and adjust before serving.
Can I use dried chickpeas instead of canned?
Yes. Soak 150 g dried chickpeas overnight in plenty of water, then boil until completely tender, about 45 to 60 minutes. Drain and cool them before mixing. Canned chickpeas are fine but rinse them well to remove the canning liquid, which can taste metallic.
What can I use instead of tamarind paste?
Mix 1 tablespoon lemon juice with 1 teaspoon jaggery or brown sugar as a quick substitute. For a different tang, use 1 tablespoon of thick tamarind chutney or a little amchur powder mixed with water. Adjust the amount to taste, since substitutes vary in strength.
How do I keep the papdi and sev crisp?
Add them only at the moment of serving, after the chaat has been tossed with the dressing. If you are serving a large batch, keep the papdi and sev in separate bowls and let guests top their own portion. Any leftovers with papdi will soften within 10 to 15 minutes.
Is chana chaat gluten-free?
Not as written, because papdi and sev are usually made from wheat or gram flour and may contain gluten. To make it gluten-free, omit the papdi and sev or use certified gluten-free chickpea crackers and gluten-free sev. Check the labels of chaat masala and tamarind paste as well.
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