Best 2 Channa Chaat Recipes

**Indulge in the Delightful Symphony of Flavors: A Culinary Journey with Channa Chaat**

Embark on a tantalizing culinary adventure with channa chaat, a beloved street food delight from the vibrant streets of India. This delectable dish offers an explosion of flavors, textures, and aromas, sure to captivate your taste buds and leave you craving more. Channa chaat is a harmonious blend of chickpeas, tangy tamarind chutney, creamy yogurt, crunchy sev, and a sprinkle of aromatic spices. Immerse yourself in the symphony of flavors as each ingredient plays its part, creating a delightful and unforgettable experience. This article presents a collection of carefully curated channa chaat recipes, each with its unique twist on the classic dish. From traditional street-style chaat to innovative variations, these recipes cater to every palate and preference. Get ready to embark on a culinary journey that will transport you to the bustling streets of India, where the magic of channa chaat awaits.

Here are our top 2 tried and tested recipes!

ALOO CHANNA CHAAT (TANGY POTATO CHICKPEA SNACK)

Aloo Channa Chaat (Tangy Potato Chickpea Snack) image

This is a delightfully sweet and tangy snack or side dish made with chickpeas and potatoes. Tamarind paste is readily available in Indian grocery stores. Update based on a review - Shallots can be substituted with mild onions and is meant to be raw. This imparts a special crunchy flavor that is excellent in all Indian chaat and some Indian salads. Also remember that tamarind is a distinctive taste and if you're new to it, start with less and go by taste. Experiment and enjoy!

Provided by Dimpi

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups garbanzo beans (canned is fine)
2 medium potatoes, peeled and diced
3 shallots, chopped finely
1 tablespoon tamarind paste
6 tablespoons water
1/2 teaspoon mild chili powder
1 1/2 teaspoons brown sugar
1 pinch salt
2 tablespoons fresh cilantro leaves, finely chopped

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

Channa Chaat image

This is a traditional recipe originally from Pakistan. (If using dried chickpeas instead of canned, allow additional time for overnight soaking.)

Provided by TasteTester

Categories African

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

30 ounces canned chick-peas (or, if using dried, soak overnight until soft enough to eat)
1 large onion, quartered and sliced thinly lengthwise
salt, to taste
3 medium potatoes (baking or white)
2 -3 tomatoes, diced
1 tablespoon tamarind pulp
1/4 cup water
1/2 teaspoon chat masala
1/2 cucumber, diced
1 -2 finely chopped green chili
1 finely chopped spring onion

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.

Tips:

The key to a great chana chaat is to use fresh, high-quality ingredients. Look for chickpeas that are plump and firm, and tomatoes that are ripe and juicy.
If you don't have time to soak the chickpeas overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
Chop the vegetables and herbs into small pieces so that they are easy to eat.
Don't be afraid to experiment with different spices and herbs to create your own unique chana chaat recipe.
Serve chana chaat immediately after making it, as the flavors will meld together over time.

Conclusion:

Chana chaat is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or main course. It is a great way to use up leftover chickpeas, and it is also a healthy and nutritious meal. With its tangy, sweet, and spicy flavors, chana chaat is sure to please everyone at your table.