How to make Chana chaat
About Chana chaat recipe
A tangy and cooling side dish called chana chaat is frequently served with appetisers like samosas and pakoras. The tanginess of the tamarind chutney and the sweetness of the tomatoes pair well with the cooked chickpeas.Enjoy chana chaat recipe;
Some scholars think that chaats like Dahi Vada (Dahi Bare) have ancient origins. Manasollasa, a Sanskrit encyclopaedia written in the 12th century and collected by Someshvara III, who reigned from modern-day Karnataka, includes a recipe for dahi wada (as kshiravata). Food historian K.T. Achaya claims that writings from 500 B.C. have descriptions of dahi vada. Kurush Dalal, a culinary anthropologist, asserts that the Chaat’s historical origins may be traced to late 17th-century Mughal Emperor Shah Jahan in northern India (now Uttar Pradesh).
Chaat is famous in South Asia in India, Pakistan, Nepal and Bangladesh.
Types of chaat
- Alu chaat
- Samosa chaat
- Papri chaat
- Ali tikki chaat
- Kachori- or Kachauri, with variants such as Khasta Kachuari
- Dahi bhallay ki chaat
- Paneer chaat puri
- Dal ki chaat
Chana chaat recipe step by step
ingredients for chana chaat;
- 500 g Chickpeas Boiled
- 500 g Potatoes Boiled
- 1 Onions
- 2 Tomatoes
- 2 tsp Chaat Masala
- 1 Salt
- 400 g Yoghurt
- 50 g Tamarind Chutney Imli
- 100 ml Water
- Chaat Masala
- Tamarind Chutney Imli
- Ideally, soak the fresh chickpeas overnight, but at least for one hour.
- Add the soaked chickpeas to a pan, cover completely with water, bring to a boil, then reduce the heat and simmer for one hour, or until the chickpeas are fully cooked.
- Peel and cut the potatoes into bite-sized pieces while also cutting the tomatoes, finely cutting the coriander, and preparing the red onions by slicing them.
- Add the potato pieces to the water when the chickpeas are almost done, and boil for an additional 10 to 12 minutes until the potatoes are soft.
- Potatoes and chickpeas should be drained, then left aside to thoroughly cool.
- To make the yoghurt mixture, stir the yoghurt with the water until thoroughly blended.
- Once the chickpeas and potatoes have cooled add all the chaat mixture ingredients into the prepared yoghurt mixture.
- Transfer the chaat mix into the serving dish then top with the garnish ingredients.
- Enjoy with some handmade samosas after cooling before serving.
TIPS for best chana chaat
1: If you’re using canned chickpeas, there’s no need to cook them because they’ve already been prepared.
2: You may use whatever type of potato you like, although red potatoes are a nice option. You can decide to keep the potato skins on if that suits your preferences.
Note 3: You may use a vegan substitute, like soy or almond yoghurt, to keep the dish vegan. Use low-fat or non-fat yoghurt to lower the calorie count.
4: Save some of the tomatoes, coriander, and red onions for the garnish.
I hope that you have understand my Chana chaat recipe best of luck