Chana Chaat (White Chickpea Chaat Snack)

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Chana chaat is a tasty, tangy and easy variety of chaat snack made with white chickpeas (chana or chole), spices, herbs, onions, tomatoes and lemon. This chaat is quick to assemble if you have canned or leftover boiled chickpeas. If using canned chickpeas, then you just need to mix the spices, potatoes, onions, tomatoes etc and savor the chana chaat.

chana chaat served in a white bowl

Chana chaat can be compared to a chickpea salad. However, the taste of any chaat snack is nowhere to a salad. So the comparison does not do much justice to the recipe.

While a salad is simple and sober, a chaat is full of bursting flavors and taste. So is this chana chaat. It has salty, sour and spicy taste with melt in the mouth chickpeas, crunchy onions, tangy tomatoes, earthy potatoes and bold spices.

What makes a chaat different from salad is the addition of green chillies, black salt, chaat masala, onions and lemon juice. You can even add tamarind chutney and green coriander chutney to perk up the flavors more. Some fresh curd can also be added.

In the recipe post, I have cooked the chickpeas first. I have also added boiled potatoes that can be skipped.

Once the chickpeas are cooked, then it is very easy to make and assemble the chaat. You could serve the chole chaat warm or cold. It can be served as a starter, snack or even can be had as a brunch. I have also shared a different recipe of Aloo chana chaat.

Step-by-Step Guide

How to make Chana Chaat

1. Soak 1 cup kabuli chana (white chickpeas or chole) in enough water overnight or for 8 to 9 hours. Later drain all the water. Rinse the chickpeas in running water and again drain the water.

You can also use 2.5 to 3 cups canned chickpeas. If using canned chickpeas, then jump to step 11 and read from there. As you just need to mix the onions, tomatoes, ground spices, herbs, potatoes etc with the canned chickpeas.

dried chickpeas soaked in water overnight

2. Take the chickpeas in a 2-litre pressure cooker. Add ½ teaspoon salt.

You can also cook the chickpeas in a pan or Instant pot. Cooking them in a pan will take more time.

adding chickpeas and salt in the pressure cooker

3. Add 2 cups of water. If you use a large cooker, then you will have to increase the amount of water.

adding water in the cooker

4. Place a bowl on top of the chickpeas. Rinse and keep a medium to large potato inside the bowl. You can skip the potato if you want.

raw potato placed in a bowl in pressure cooker

5. Cover tightly with the lid and initially pressure cook on medium flame. When you start hearing the hissing sound in the cooker, lower the flame a bit and cook for 10 to 12 whistles.

covering pressure cooker tightly with lid and pressure cooking chana

6. When the pressure falls on its own, then only remove the lid

cooked potato

7. Check the potato by sliding a knife or fork through it. The fork or knife should be slid easily.

sliding a fork or knife in the cooked potato to check if it is cooked or not

8. Also check the chickpeas. You should be able to mash the cooked chickpeas easily. There should be no hardness in the center. The chickpeas should have a melt in the mouth texture.

If the chickpeas is not cooked, then add some more water and pressure cook for a few more whistles.

checking if chana are cooked by mashing them between your fingers or tasting them.

Preparation for chana chaat

9. Drain all the water and keep the cooked chickpeas aside.

draining cooked chana in a strainer or colander

10. Peel the potato once it becomes warm. Then chop and keep aside.

peeling and chopping boiled potato

11. Rinse, peel and then finely chop 1 medium onion, 1 medium tomato and 1 green chill. Also rinse and then finely chop some coriander leaves. Keep aside.

chopping onion, tomato, green chilli and coriander

Making chana chaat

12. Take the cooked chickpeas in a mixing bowl.

cooked chana in a bowl

13. Add the following spice powders:

  • 1 teaspoon Kashmiri red chilli powder or paprika
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala
  • Add both black salt and regular salt as per taste. 
  • You can also add ½ teaspoon dry mango powder (amchur powder) for some more tang. However it is optional.
spice powder, salts added to cooked chana

14. Add the chopped potatoes.

potatoes added to chana

15. Mix very well so the spice powders, salts coats the potatoes and chickpeas.

mixing spice powders, salt with chana and potatoes

16. Add the finely chopped onions, finely chopped tomatoes, chopped green chillies and coriander leaves (cilantro).

added onions, tomatoes, green chillies, coriander leaves to chana chaat mixture

17. Add 1 to 2 teaspoons lemon juice or add as required.

added lemon juice

18. Again mix very well. Check the taste and you can add salt, chaat masala, red chilli powder, green chillies, lemon juice more if you want.

mixed very well

19. Serve chana chaat in a bowl instantly. While serving garnish with some coriander leaves and sev. Adding sev to your chole chaat is optional. You can even garnish with some crushed papdi or pani poori or golgappa.

chana chaat served in a white bowl

Helpful Tips to make Chana Chaat

  1. You can add more or less of the ground spice powders, black salt and lemon juice as per your taste buds.
  2. When you boil the chickpeas, add some salt to the water while boiling.
  3. Do not add green chilli if you do not want to eat a spicy and hot chaat. Skip green chillies and Kashmiri red chilli powder for small kids. You can also add black pepper powder instead of red chili powder.
  4. If you want to serve the chana chaat cold, then refrigerate. Do not add the onions, tomatoes, crushed pooris, sev and coriander leaves while refrigerating the chaat. When you plan to serve, at that time you add and mix these ingredients for best taste and texture.
  5. The chole chaat will be warm if you have freshly cooked the chickpeas and are not using leftover cooked chickpeas.
  6. If you cook the chickpeas in a pot then the preparation time will be 30 to 45 minutes.
  7. To cook the chickpeas in a pot or pan, soak the chickpeas overnight. The add 3 to 4 cups water in a pan with the soaked chickpeas and salt. Also add a few drops of oil, so that the foaming and frothing are reduced. If the water froths too much, then cook without the lid.
  8. For canned chickpeas add about 2.5 to 3 cups in the recipe.
  9. You can even add some finely chopped cucumber, grated carrot or beetroot in the chole chaat. This will make it more nutritious.

More awesome Indian street food recipes

  • Aloo chaat – too good chaat made with potato.
  • Bhel puri – the popular Mumbai street food made with puffed rice
  • Fruit chaat – this is a Delhi style spicy, tangy and tasty fruit chaat recipe.
  • Papri chaat – popular North Indian street food made with papdis, boiled chickpeas, potatoes, pakoris and curd.
  • Aloo tikki – popular North Indian street food snack of spiced, crisp and tasty potato patties.

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chana chaat recipe

Chana Chaat

5 from 16 votes
Chole chaat or chana chaat is a tasty, tangy and easy chaat snack made from white chickpeas or chana, spice powders, onions, tomatoes, potatoes and lemon. You can also use canned chickpeas to make this chatpata chana chaat. 
Prep Time 5 mins
Total Time 5 mins

Cuisine Indian
Course: Snacks
Diet: Vegan, Vegetarian
Difficulty Level: Moderate

Servings 4
Units

Ingredients

For pressure cooking chickpeas

  • 1 cup dried white chickpeas or chole or chana
  • ½ teaspoon salt
  • 2 cups water – for pressure cooking
  • 1 medium to large potato – optional

Other ingredients for chana chaat

  • 1 medium sized onion – finely chopped
  • 1 medium sized tomato – finely chopped
  • 1 green chili , finely chopped – optional
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon kashmiri red chili powder or paprika
  • 1 teaspoon chaat masala
  • ½ teaspoon dry mango powder (amchur powder) – optional
  • regular white salt or rock salt (edible and food grade) – add as per taste
  • black salt – add as per taste
  • 1 to 2 teaspoons lemon juice or add as per taste
  • 3 to 4 pani pooris or papdis crushed – optional
  • 2 to 3 tablespoons chopped coriander leaves (cilantro)
  • ¼ cup fine sev – optional

Instructions

Cooking chickpeas

  • Soak 1 cup kabuli chana (white chickpeas) in enough water overnight or for 8 to 9 hours. Later drain all the water. Rinse the chickpeas in running water and again drain the water. You can also use 2.5 to 3 cups canned chickpeas. if using canned chickpeas, then you just need to mix the spices, onions, tomatoes etc and enjoy the chole chaat.
  • Take the chickpeas in a 2-litre pressure cooker. Add ½ teaspoon salt and 2 cups water.
  • Place a bowl on top of the chickpeas. Rinse and keep a medium to large potato inside the bowl. You can skip the potato if you want.
  • Cover tightly with the lid and initially pressure cook on medium flame. When you start hearing the hissing sound in the cooker, lower the flame a bit and cook for 10 to 12 whistles.
  • When the pressure falls on its own, then only remove the lid.
  • Check the potato by sliding a knife or fork through it. The fork or knife should slide easily.
  • Also check the chickpeas. You should be able to mash the cooked chickpeas easily. There should be no hardness in the center. The chickpeas should have a melt in the mouth texture. If the chickpeas is not cooked, then add some more water and pressure cook for a few more minutes.

Preparation for chana chaat

  • Drain all the water and keep the cooked chickpeas aside.
  • Peel the potato once it becomes warm. Then chop and keep aside.
  • Rinse, peel and then finely the onion, tomato and chilli. Also rinse and then finely chop some coriander leaves. Keep aside.

Making chana chaat

  • Take the cooked chickpeas in a mixing bowl.
  • Add all the spice powders – kashmiri red chilli powder, roasted cumin powder and chaat masala. Add both black salt and regular salt as per taste. For some tang, you can also add ½ teaspoon dry mango powder (amchur powder).
  • Add the chopped potatoes. Mix very well so the spice powders and salt coats the potatoes and chickpeas.
  • Add the finely chopped onions, finely chopped tomatoes, chopped green chillies and coriander leaves.
  • Add 1 to 2 teaspoons lemon juice or add as required.
  • Again mix very well. Check the taste and you can add salt, chaat masala, red chilli powder, green chillies, lemon juice more if you want.
  • Serve chana chaat in a bowl instantly. While serving garnish with some coriander leaves and sev. Adding sev is optional. You can even garnish with some crushed papdi or pani poori.

Notes

  1. You could adjust the spice powders, black salt and lime juice as per your taste
  2. When you boil the chickpeas, add some salt to the water in which you would boil them.
  3. Do not add green chilli if you do not want to eat a spicy and hot chaat.
  4. If you want to serve the chana chaat cold, then do not add the onions, tomatoes, sev, crushed pooris and coriander leaves before keeping the chaat in the fridge. When you plan to serve the chaat, then only add these ingredients and mix them.
  5. The chana chaat will be warm if you have freshly cooked the chana and are not using leftover cooked chana.
  6. To cook the chana or chickpeas in a pot or pan, soak the chickpeas overnight. The add 3 to 4 cups water in a pan with the soaked chickpeas and salt. Also add a few drops of oil, so that the foaming and frothing are reduced. If the water froths too much, then cook without the lid. 
  7. You can make a big batch of this recipe for get togethers and parties. The recipe can be easily scaled.

Nutrition Info Approximate values

Nutrition Facts
Chana Chaat
Amount Per Serving
Calories 238 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 363mg16%
Potassium 789mg23%
Carbohydrates 42g14%
Fiber 11g46%
Sugar 7g8%
Protein 11g22%
Vitamin A 460IU9%
Vitamin C 16.7mg20%
Calcium 86mg9%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.

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This Chana Chaat recipe post from the blog archives (first published in June 2011) has been updated and republished on 4th July 2021.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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25 Comments

  1. YES,I WILL TRY TO MAKE CHANA CHAT BUT ONE THING IS THAT IN MARKET CHAT SOME RED COLOR IS SEEN OVER THE CHAT.

    1. yes you can add yogurt. but if you add yogurt, then also add sweet tamarind chutney.

  2. Hello Dassana
    For chana chat did you use roasted cumin powder or plain cumin powder please let me know, thanks

    Also for paneer sandwich you have advised to use celery and chopped basil if I don’t have fresh basil can I use dry basil and what can I use to replace celery plz advise, thanks

    1. you could both type but roasted cumin powder imparts a better flavor. yes you could use dry basil and skip celery. hope this help’s you.

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