A tangy and refreshing street food salad of boiled chickpeas tossed with diced onions, tomatoes, green chilies, fresh coriander, and a punchy dressing of lemon juice, chaat masala, and tamarind chutney.
Ingredients
2 cups boiled chickpeas (or canned, drained)
1 medium onion, finely diced
2 tomatoes, finely diced
2 green chilies, finely chopped
1/2 cup fresh coriander, chopped
2 tablespoons lemon juice
1 teaspoon chaat masala
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder, roasted
Salt to taste
2 tablespoons tamarind chutney
Instructions
1If using dried chickpeas, soak overnight and boil with a pinch of baking soda until tender but still holding their shape, about forty-five minutes. Drain and allow to cool to room temperature.
2In a large mixing bowl, combine the chickpeas with diced onion, tomatoes, green chilies, and most of the fresh coriander, reserving some for garnish.
3Add lemon juice, chaat masala, red chili powder, roasted cumin powder, and salt. Toss everything together thoroughly, ensuring each chickpea is coated with the spice mixture.
4Drizzle tamarind chutney over the top and give a final gentle toss. The chutney adds sweetness and tanginess that defines the chaat experience.
5Serve immediately in bowls or on plates, garnished with remaining fresh coriander. Chana chaat is best eaten fresh, as the onions and tomatoes release water if left to sit too long.
Did You Know?
The word 'chaat' comes from the Hindi/Urdu word meaning 'to lick,' referring to the way the tangy, spicy flavors make you lick your fingers. Chaat vendors in Pakistan are masters of balancing sweet, sour, spicy, and savory.