Ramadan Special Chana Chaat

Name: Ramadan Special Chana Chaat
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: South Asian
Ingredients: 2 cups Chickpeas (boiled and cooled (from 1 cup dried or 2 cans)); 2 medium Potatoes (boiled, peeled, and diced); 1 medium Onion (finely chopped); 1 medium Tomato (finely chopped); 2-3 Green Chilies (finely chopped, adjust to taste); 1/4 cup Fresh Coriander Leaves (chopped, plus extra for garnish); 1 cup Plain Yogurt (whisked, for mixing and topping); 1/4 cup Tamarind Chutney (Imli Chutney) (for mixing and topping); 2 tablespoons Green Chutney (Mint-Coriander Chutney) (for mixing and topping); 1.5 teaspoons Chaat Masala; 0.5 teaspoon Salt (or to taste); 0.5 teaspoon Red Chili Powder (or to taste); 0.5 teaspoon Roasted Cumin Powder; 1/4 cup Sev (for garnish)

This Ramadan Special Chana Chaat is a vibrant and flavorful South Asian street food snack, perfect for Iftar or as a refreshing appetizer. It combines boiled chickpeas and potatoes with fresh chopped vegetables, tangy chutneys, and a blend of aromatic spices, all brought together with creamy yogurt. This easy-to-make recipe focuses on quick assembly after basic ingredients are prepped, delivering a delicious and satisfying experience.

#Chana Chaat

#Indian Street Food

#Pakistani Snack

#Vegetarian

#Ramadan Recipe

#Chickpea Salad

#Appetizer

#No-Cook Recipe

Prepared Ingredients

Recipe Information

20m

Prep Time

Cook Time

20m

Total Time

Servings

Easy

South Asian

English

Nutrition (per serving)

280

Calories

12g

Protein

45g

Carbs

Fat

Adding Wet Ingredients

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Chaat Assembly

Instructions

0/6 completed

1
Ensure chickpeas and potatoes are pre-boiled and cooled. Dice the boiled potatoes into small cubes. If using canned chickpeas, rinse them well.
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5m
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Ensure chickpeas and potatoes are pre-boiled and cooled. Dice the boiled potatoes into small cubes. If using canned chickpeas, rinse them well.
5m
Pre-boiling can be done in advance to save time; ensure ingredients are cool before mixing.
2
Prepare all fresh vegetables. Finely chop the onion, tomato, green chilies, and fresh coriander leaves.
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5m
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Prepare all fresh vegetables. Finely chop the onion, tomato, green chilies, and fresh coriander leaves.
5m
Chop vegetables uniformly for better texture and presentation.
3
In a large mixing bowl, combine the boiled chickpeas, diced potatoes, chopped onion, chopped tomato, chopped green chilies, and half of the chopped coriander leaves.
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2m
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In a large mixing bowl, combine the boiled chickpeas, diced potatoes, chopped onion, chopped tomato, chopped green chilies, and half of the chopped coriander leaves.
2m
Use a spacious bowl to allow for easy mixing without spillage.
4
Add the whisked yogurt, tamarind chutney, green chutney, chaat masala, salt, red chili powder, and roasted cumin powder to the bowl.
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2m
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Add the whisked yogurt, tamarind chutney, green chutney, chaat masala, salt, red chili powder, and roasted cumin powder to the bowl.
2m
Adjust the quantities of chutneys and spices according to your preferred taste and spice level.
5
Gently mix all the ingredients together until everything is well combined and coated with the chutneys and spices.
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1m
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Gently mix all the ingredients together until everything is well combined and coated with the chutneys and spices.
1m
Mix gently to avoid mashing the potatoes and chickpeas too much.
6
Transfer the Chana Chaat to a serving dish. For garnish, drizzle with extra yogurt and chutneys as desired, then top generously with sev and the remaining fresh coriander leaves.
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2m
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Transfer the Chana Chaat to a serving dish. For garnish, drizzle with extra yogurt and chutneys as desired, then top generously with sev and the remaining fresh coriander leaves.
2m
Serve immediately to enjoy the crunch of the sev before it softens.