26 Oct



Chana Chaat is a tangy, spicy and nutritious indian chickpea salad . Chanas are nothing but Garbonzo beans Or Chickpeas. Chana Chaat can be eaten hot Or cold, it tastes great either ways. It’s very simple to make, takes very less time,if you have all the ingredients. Chana Chaat as starters are also great and healthy.

The word chat or chaat means to lick and the word masala, actually means spice mix in Hindi. So generally, the word chat is used for a collection of savoury and highly spicy snacks that would make you lick /smack your lips (err…. if this is acceptable in Indian etiquette). Chat is traditionally sold by street hawkers in India and comes under a group of foods known as ‘Indian Street Foods’. In India we have so many kind of chaats to explore chana jor garam, papdi chaat, bhel puri, sev puri, pani puri, ragda patties, dahi puri, fruit chaat. An assault of wonderful flavours that wakes up all your senses.


From a nutritional standpoint, chickpeas are an excellent source of protein. With respect to other legumes they have a higher fat content, which makes them more caloric; they are therefore not what one wants during a diet. However, they are quite rich in calcium, making them a good choice for combating osteoporosis, are also rich in iron, and are an excellent source of fiber. They’re instead sodium-poor, which makes them a good bet for those on reduced sodium diets.


serves :6

prep time:-15 minutes


  • 4 cups boiled chana (white chickpeas, kabuli chana, garbanzo beans)
  • 1 cup finely chopped onion
  • 1 cup finely chopped tomatoes
  • 1 green chili finely chopped (optional)
  • 1/2 tsp cumin seeds powder
  • 1/4 tsp red chili powder
  • 1/2 tsp chaat masala
  • 1/2 tsp amchur powder/ 1 tsp tamrind paste
  • 2 tsp – finely chopped raw mango (optional)
  • black salt as per taste
  • 2 tsp lime juice
  • 1 full cup – chopped coriander/mint leaves



Wash and soak the chickpeas in water for atleast 6 hrs (i usually soak them overnight). Wash again and drain the water, add 1 cup fresh water and pressure cook for 4 whistles. The chanas should be cooked and soft but not breakable. Leave aside to cool. Finely chop the onion,tomato,green chilli and coriander-mint leaves. Mix these with the chickpeas, sprinkle all the spices. Dont forget the amchur(dry mango powder) or raw mango. If its not available, use tamrind paste. It adds a very nice tangy flavour to the salad. Toss and serve warm in winter and cold(refrigerated) if you like.

chana chat1



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