Vegan Chana Chaat

Name: Vegan Chana Chaat
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup dried chickpeas (soaked overnight, boiled until tender); 2 pcs potato (medium, boiled, peeled and cubed); 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 3 tbsp coriander leaves (finely chopped); 2 tbsp lemon juice; 2 tbsp tamarind paste (thick tamarind paste, not concentrate); 2 tbsp green chutney (freshly ground mint-coriander chutney); 1 tsp chaat masala; 0.5 tsp cumin powder (roasted cumin powder preferred); 1 pinch red chili powder (adjust to taste); 1 pinch black salt; 0.25 tsp salt; 2 tbsp sev (thin gram flour noodles, for garnish); 2 tbsp pomegranate seeds (for garnish); 500 ml water (for boiling chickpeas)

RATING

4.4/5(63)

TASTE SCORE

8/10

A tangy, spicy street-style snack made with tender chickpeas tossed in fresh chutneys, chopped onions, and tomatoes. Every spoonful bursts with zesty lemon, warm cumin, and a kick of green chili. Ready in minutes, this Delhi favorite doubles as a light lunch or a crowd-pleasing party starter.

PREP

15m

COOK

SERVES

1 KATORI

312 cal

SERVINGS

METHOD · 6 STEPS

prep · ~25 min
Prepare the chickpeas.
Soak dried chickpeas overnight in plenty of water (at least 8 hours). Drain, then boil in fresh water until tender, about 20-25 minutes. Drain completely and let cool.
prep · ~15 min
Cube the boiled potatoes.
Boil the potatoes until fork-tender (about 15 minutes). Peel once cool enough to handle and cut into small cubes.
mix · ~2 min
Combine the base ingredients.
1.In a large mixing bowl, add the boiled chickpeas and cubed potatoes.
2.Toss gently together so the potatoes don't break.
3.Add chopped onion, tomato, green chili, and coriander leaves.
4.Squeeze the lemon juice over everything.
TIPMake sure the chickpeas and potatoes are at room temperature — hot ingredients wilt the chutneys and onions.
mix · ~1 min
Season and add chutneys.
1.Sprinkle chaat masala, cumin powder, red chili powder, black salt, and regular salt evenly over the mixture.
2.Drizzle tamarind paste and green chutney over the top.
3.Toss everything gently until well coated with the spices and chutneys.
4.Taste and adjust salt or lemon juice if needed.
TIPChaat is all about balancing tangy, spicy, and salty in every bite. Don't skip the black salt — it gives that signature street-food zing.
assemble · ~1 min
Plate and garnish the chaat.
1.Divide the chaat into individual serving bowls or katoris.
2.Generously top each portion with a drizzle of sev and a sprinkle of pomegranate seeds.
3.Add a final squeeze of lemon juice and a few coriander leaves on top.
serve
Serve immediately.
Serve the chaat right away while the sev is still crisp and the chutneys are vibrant. Eat with a spoon and enjoy the crunch!

PRO TIPS

What to keep in mind.

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

1
Boil chickpeas until just tender, not mushy, so they hold their shape when tossed.
2
Use roasted cumin powder for a deeper, smokier flavor—toast whole cumin and grind it.
3
Let boiled chickpeas and potatoes cool completely before mixing to avoid wilting the chutneys.
4
Add sev and pomegranate seeds just before serving to keep them crunchy and fresh.
5
Taste and adjust black salt and lemon juice after mixing for perfect tangy-savory balance.
6
Spread the chaat on a wide plate to ensure even coating of spices and chutneys.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Skip the potatoes and double the chickpeas for a protein-packed version that still delivers the same tangy chaat flavors—ideal for a post-workout snack.

jain

Jain

Omit onion, garlic, and potato; replace potato with raw banana or yam, and use Jain-friendly green chutney without garlic. This keeps the dish authentic for Jain dietary practices.

low oil