Chana chaat, a protein-rich solid snack made with Kabuli chana (chickpeas) and fundamental chaat fixings is an idealized nibble nourishment for kids or a lunchbox. To make this chaat, bubbled chickpeas (or canned) and bubbled potatoes are hurled with tomato, onion, khajur imli ki chutney, green coriander chutney, chaat masala powder, and coriander leaves, and at that point embellished with sev. If you have extra bubbled chickpeas or canned chickpeas and chaat chutneys at that point it barely takes 5 minutes to amass all the fixings. You can also make the kala chana chaat utilizing the same recipe, fair utilize kala chana(black chickpeas) instead of kabuli chana(white chickpeas). Take after the underneath recipe of this sound and fast chaat with step-by-step photographs and don’t disregard to perused tips for more ideas.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 2
| Ingredients: |
| 1/2 cup Chickpeas(kabuli chana), splashed in water for 8 hours OR 1¼ cup boiled or canned Chickpeas, water removed |
| 1 small Potato, boiled, peeled and chopped(approx. 1/2 cup), optional |
| 1 little Onion, finely chopped (approx. 1/3 cup) |
| 1 little Tomato, finely chopped (approx. 1/3 cup) |
| 1 tablespoon Green Chutney |
| 2 tablespoons Khajur Imli ki Chutney(sweet date tamarind chutney) |
| 1/4 teaspoon Chaat Masala Powder |
| 2 tablespoons finely chopped Coriander Leaves |
| 4 tablespoons Sev, for embellishing, optional |
Directions:
1. For 1¼ cups of bubbled chickpeas – Deplete water from splashed chickpeas and exchange them to a pressure cooker. Cook them in salted water for 4-5 shrieks or until delicate over medium fire. Bubble chickpeas and potatoes together to speed up the preparation. Don’t forget to include salt while bubbling the potato to get an indeed salty taste. Deplete the water and include bubbled chickpeas in a bowl.
2. Include 1/2 cup chopped potato.
3. Include 1/3 cup finely chopped onion, 1 tablespoon green chutney, and 2 tablespoons sweet khajur imli ki chutney.
4. Include 1/3 cup finely chopped tomato. Include 1/4 teaspoon chaat masala powder and salt (include as it were if you have not included salt while bubbling the chickpeas and potato).
5. Include 2 tablespoons of finely chopped coriander leaves.
6. Blend well and taste for the seasonings. If required, include more chutneys or salt as per your taste and blend well.
7. Exchange the chat blend with a person serving plates or bowls. Embellish each plate with 2 tablespoons sev. Aloo Chana chaat is prepared for serving. Serve it promptly for superior taste.
Tips and Variations:
- To serve this chaat at the party, blend all the fixings but for the sev and keep it in a huge bowl or personal serving bowl. Either decorate with sev fair sometime recently the serving or serve as it is.
- For Fiery Chaat, include 1/2 teaspoon ruddy chili powder and 1 chopped green chili in step 5.
- For variety, decorate chaat with whisked dahi(yogurt/curd) and finely chopped mint leaves to make the Chana Chaat formula with yogurt.
- If you need to serve this chaat as a salad, skip including both chutneys and include lemon juice, finely chopped green chili, and chopped cucumber.
- You can too utilize black chickpeas(kala chana) instead of white chickpeas(kabuli chana).
Taste: Combination of Salty, Tart, and Mellow Sweet taste
Serving Ideas: Serve chana chaat with your favorite milkshake or smoothie for breakfast or as an evening nibble. It can be moreover pressed as a solid and stomach-filling nourishment in a kid’s lunchbox.