Chaat is a traditional South Asian snack prepared with chickpeas and boiled potatoes. The combination of Sweet, Spicy, and Tangy flavors is simply irresistible. Aloo Channa Chaat goes so well with Dahi Baray that sometimes it seems like it’s a must-combo.
The recipe is as simple as it is delicious, and it is also simple to make at home. These are very popular during Ramadan; an Iftar menu is usually incomplete without channa chaat. These also serve as snacks and appetizers. Aloo Chole Chaat is a popular street food in Pakistan and India, with numerous variations. Every location has its distinct style and taste. This chaat can be made in a variety of ways and served in a variety of styles.
Although you can use canned chickpeas, I think extra-soft chickpeas taste better in Channa Chaat, so I always boil the chickpeas at home to get their full flavor. Usually, I make a big batch of chickpeas because they remain good for a couple of months, so I like to freeze them. I like to add boiled potatoes to my chaat because it not only adds flavor but also texture and color to this delicious chaat.
Serving Ideas For Channa Chaat
Chole chaat is best enjoyed at its fullest. There are many ways to serve; I enjoy adding some chutney, yogurt, and papri.
It’s the perfect appetizer to feed a large gathering. A couple of years ago, I threw my daughter Ameen with around 100 guests. I made a huge serving and kept Raita, Imli Chutney, and Papri on the side so the guests could add according to their taste.
Another one of my favorite styles of serving is in clear plastic disposable cups. It not only looks good, but it is also simple to self-serve.
Here are a few more appetizer recipes I recommend you try.
Aloo Channa Chaat | Chole Chaat
8
servings15
minutes45
minutes1
hourChaat is a traditional South Asian snack prepared with chickpeas and boiled potatoes. The combination of Sweet, Spicy, and Tangy flavors is just so irresistible
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Ingredients
3 cups chickpeas or garbanzo beans
2 cups boiled potatoes, small cubes
Salt as per taste
1/2 teaspoon chili flakes
1/2 tsp chili powder
1 tsp chaat masala
1 teaspoon crushed roasted cumin
2 cups onion chopped
2 cups tomatoes chopped
Hand full coriander/cilantro
3 green chilies
1 cup yogurt
1/4 cup Imli ki chatni
Papri (optional)
Directions
- Soak chickpeas in water for 6 to 8 hours or overnight, then boil until soft.
- Drain the chickpeas and set them aside.
- Cut potatoes into small cubes and boil with a pinch of salt and turmeric powder (for color).
- Chop onion, cilantro, green chilies, and tomatoes.
- In a large mixing bowl, combine boiled chickpeas and potatoes.
- Mix in the salt, chili powder, chili flakes, crushed cumin, and chaat masala.
- Add onion, green chilies, cilantro, and tomatoes.
- Add yogurt and Imli ki Chutney. This will give the chaat a sweet and tangy flavor.
- Sprinkle on papri at serving time
Notes
- Serve with papri for added crunch.
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Awesome post.