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Chana (Chickpea) Chaat

This Chana Chaat recipe is equal amounts of sweet, spicy and tangy, and also packed with protein and fiber!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Keyword: chaat, chickpeas
Servings: 4
Author: Priyanka

Ingredients

Chaat:

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 large potato, cooked, peeled and cubed
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • 1 tsp chaat masala, plus more for garnish
  • 1/2 tsp red chili powder, plus more for garnish
  • 1 large roma tomato, diced
  • 1 pomegranate, deseeded
  • 1/2 cup dairy-free yogurt, whisked (I use Kite Hill Plain Unsweetened)
  • any thin sev, to taste (I use Haldiram's)
  • handful cilantro, chopped
  • 1-2 serrano chilis, chopped (optional)

Apple Butter Chutney:

  • 1 cup apple butter
  • 1/4 cup water
  • 2 tbsp brown sugar
  • 1 tbsp cumin seeds, roasted
  • 1/2 tsp red chili powder, adjust to taste
  • 1/2 tsp salt, adjust to taste

Green Chutney:

  • 1 bunch cilantro, washed and rinsed
  • 5 almonds, soaked in hot water for at least 15 minutes
  • 1 serrano chili
  • 1 tsp lemon juice
  • 1/2 tsp salt, adjust to taste
  • 1/2 inch piece of ginger
  • 1/2 inch piece of turmeric, optional

Instructions

  • Apple Butter Chutney: Roast cumin seeds in a pan over medium heat until dark brown, about two minutes. Transfer to a mortar and pestle, and grind into a powder. Mix together the apple butter, brown sugar, roasted ground cumin seeds, red chili powder, and salt in a bowl until combined. Set aside.
  • Green Chutney: Blend all ingredients together in a blender until smooth. Set aside.

To assemble chaat:

  • In a large serving bowl, add drained chickpeas, cubed potatoes, olive oil, lemon juice, chaat masala, and red chili powder. Gently stir to combine.
  • Divide mixture among 4 plates. Top with diced tomatoes, pomegranate, yogurt, sev, cilantro, chopped chili (if using), and chutneys. Sprinkle more chaat masala and red chili powder over the top, if desired. Enjoy!

Notes

If using dried chickpeas: Use 1 cup of dried chickpeas. This will roughly equal 3 cups when cooked. 
If you don't have any chaat masala on hand, combine cumin powder, black salt, amchur (dried mango powder), and chili powder to substitute. Use the ratio of 4:2:1:1 
Storage: Store leftover chutneys in a closed container in the fridge for up to a week, or longer in the freezer.