How do I keep chana chaat from getting watery?

Drain the chickpeas thoroughly, use firm tomatoes, and mix in the lemon juice close to serving time.

Can I make chana chaat ahead of time?

You can cook the chickpeas and chop the vegetables ahead, but combine everything and add boondi only just before serving.

Should the chickpeas be served warm or cold?

Either works, but slightly warm chickpeas absorb the spices better and give the chaat a fuller flavor.

What can I use if I do not have boondi?

Serve it without boondi, or top with a little sev or crushed papdi if you want a crunchy finish.

Home / Recipes / indian / Chana Chaat

indianEasyveganvegetariangluten freedairy free

Chana Chaat

RATING

4.6/5(145)

TASTE SCORE

9/10

Tangy, spicy chickpea chaat with onion, tomato, cucumber, herbs, and a bright hit of lemon. It comes together with soft cooked chana and fresh crunch, making it a lively Indian snack or side dish.

PREP

20m

COOK

35m

SERVES

1 KATORI

252 cal

SERVINGS

METHOD · 6 STEPS

prep · ~480 min
Soak the chickpeas.
Rinse the dried chickpeas well and soak them in plenty of water overnight or for 8 hours.
pressure cook · ~35 min
Cook the chickpeas until soft.
1.Drain the soaked chickpeas and add them to a pressure cooker with 3 cups water.
2.Add half of the salt.
3.Pressure cook until the chickpeas are soft and easy to bite, about 25-30 minutes after full pressure.
4.Drain any extra water and let the chickpeas cool slightly.
TIPCook the chickpeas until fully tender so the chaat feels creamy inside and not chalky.
prep · ~10 min
Chop the fresh ingredients.
Finely chop the onion, tomato, cucumber, green chili, and coriander leaves so every spoonful gets a little of everything.
mix · ~3 min
Mix the chaat.
1.Add the warm or cooled chickpeas to a mixing bowl.
2.Add onion, tomato, cucumber, green chili, and coriander leaves.
3.Sprinkle in the remaining salt, chaat masala, roasted cumin powder, and red chili powder.
4.Pour in the lemon juice and mix well until evenly coated.
assemble · ~1 min
Top with boondi.
Spoon the chana chaat into serving bowls and scatter the boondi on top just before serving for a light crunch.
serve
Serve right away.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the chickpeas until they mash easily between your fingers; undercooked chana tastes chalky in chaat.
2
Drain the chickpeas well before mixing so the lemon and masala cling instead of turning watery.
3
Mix the spices into slightly warm chickpeas for better absorption and a deeper chaat flavor.
4
Deseed the tomato if it is very juicy to keep the salad crisp longer.
5
Add boondi only at the last minute, or it will soften and lose its signature crunch.
6
If making ahead, keep chopped vegetables and seasoned chickpeas separate, then combine just before serving.

RECIPE VARIATIONS