Assalamu alaikum wa rahmatullahi wa barakatuhu!
This recipe is for Chana Chaat which is a spicy Pakistani chickpea salad.

It is usually served during Ramadan, but is also enjoyed throughout the rest of the year too. You can have it for a light lunch, as a side dish or as a snack.
A Simple List of Ingredients:
This recipe is for Chana Chaat which is a spicy Pakistani chickpea salad.
It is usually served during Ramadan, but is also enjoyed throughout the rest of the year too. You can have it for a light lunch, as a side dish or as a snack.
A Simple List of Ingredients:
1. Tomatoes
2. Green Chillies
3. Tinned Chickpeas
4. Red Chilli Powder
5. Salt
6. Ground Cumin
7. Chaat Masala
8. Caster Sugar
9. Potatoes
10. Lemon Juice
11. Fresh Coriander
12. Plain Yoghurt
13. Tamarind Chutney (Imli Chutney)
14. Any Bombay Mix

Bismillah, let's begin!
Drain them and place into a large mixing bowl.
Take one tomato, and three green chillies. You can add more chillies depending on how spicy you want it.
Finely slice the tomato and add to the chickpeas.
Finely slice the chillies, and add them too.
Next, take two potatoes. Peel them, cube them and then boil them. Add to the bowl.
Update: I have also tried this same recipe with half potato and half sweet potato. I really recommend it because the sweet potato compliments the spice very well.
Update: I have also tried this same recipe with half potato and half sweet potato. I really recommend it because the sweet potato compliments the spice very well.
Throw in a handful of chopped fresh coriander.
Next, the spices:
One teaspoon red chilli powder
One teaspoon salt
One teaspoon chaat masala
One tablespoon ground cumin
Three tablespoons caster sugar
Add the spices to the bowl.
Finally, add 4 tablespoons lemon juice.
Stir well to combine.
To serve, place some of the chickpea mixture into a bowl.
Dollop on some plain yoghurt.
Sprinkle with a little chaat masala.
Next, take my tamarind chutney. You can also use tamarind sauce that you get in bottles in Asian supermarkets.
Drizzle as much of it as you like onto the chickpeas.
Finally, for some crunch, I used these Thick Savian, but you could use any kind of Bombay mix.
You can also use poppadums, crushed as seen here.
You can also use poppadums, crushed as seen here.
Garnish with the Bombay mix, and serve immediately!
Wasalaam!
thats a nice step by step explanation ..
ReplyDeleteNice easy yo follow receive. Looks tasty. I'm going to try it out today. Thanks for sharing!
ReplyDeleteThank you! Hope you enjoy it! :)
DeleteTried this recipe. Very tasty.
ReplyDeleteSo glad you enjoyed it! :)
Deleteassalamualikum, please would you be able to tell me the recipe so i could serve with 60 samosas. how many does your recipe serve? please could you tell me before the 16th november 2016
ReplyDeleteJazakAllah
Wa alaikumus salaam! For 60 samosas, I would triple the recipe. But add the chilli and salt, to taste. Good luck! :)
DeletejazakAllah Much appreciated for getting back to me.
DeleteSalaam. I just wondered if the sugar could be left out?
ReplyDeleteWa alaikumus salaam! Yes, you can leave the sugar out if you prefer.
DeleteThank you for sharing your recipe! I made it for my family and neighbors for Iftar. ❤
ReplyDeleteNo problem! Hope you all enjoyed it! :)
DeleteIf I use 6 cans of chickpeas do x6 the ingredients? Thank you
ReplyDeleteThree times the ingredients because this recipe is for 2 chickpea tins. But salt and chilli, to taste.
DeleteSalam. I don't normally use chillie powder can I you curry powder Kashmir basaar and if so how much spoon. Thank you
ReplyDeleteYes, you can. Add as much as you would like.
DeleteI have just made this chaat. It is absolutely delicious! Thank you. I feel inspired now to try more recipes.
ReplyDeleteSo glad you enjoyed the chaat! :)
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ReplyDeleteI made this chaat for Iftar the other day and it was so good aH! The can of chickpeas may have been too small as the level of spice ended up being quite high. Do you know the ounces for the can of chickpeas used in this recipe? Thank you!
ReplyDeleteI use the standard 400g size chickpea tins.
DeleteI made this just yesterday and it was really tasty.
ReplyDeleteThankyou for your lovely recipes!
So glad you liked it!
DeleteJust tried this, lovely!!
ReplyDelete