My Street Style Mixed Chaat is inspired by the streets of Pakistan and India. Bursting with flavors and textures, this chaat combines seasoned chickpeas, potatoes, fresh vegetables, and a medley of chutneys and spices. Perfect for any occasion, from casual gatherings to festive celebrations, it's a dish you will quite realistically make again and again.
What Makes This Mixed Chaat Unique?
- Flavor Profile: Mixed chaat combines the wholesome chickpeas and potatoes with the zing of tamarind and green chutney, the freshness of tomatoes, and the cooling effect of sweet yogurt.
- Building Layers and Textures: Crisp papri, crunchy onions, and fresh cilantro add layers of texture.
- Bold Spices: Chaat masala, cumin, a little carom and garam masala infuse the dish with aromatic spices that are quintessential to South Asian cooking.
Health Benefits
- Chickpeas: Excellent source of plant-based protein, fiber, and essential minerals.
- Potatoes: Provide potassium, vitamin C, and dietary fiber.
- Tomatoes: Rich in antioxidants like lycopene and vitamins A and C.
- Cilantro and Mint: Packed with vitamins, minerals, and antioxidants, promoting digestion and overall health.
- Yogurt: Contains probiotics for gut health and calcium for strong bones. I love the addition of sweetened yogurt. It makes such a difference!
Additional Tips
- Preparation Tips: Boil potatoes until fork-tender and dice uniformly for even cooking. Rinse red onions in ice-cold water to mellow their sharpness.
- Chaat Masala: Adjust the amount of chaat masala according to your taste preference. The best part is that the base of seasoned chickpeas and potatoes is always served hot and the rest of the ingredients are layered on in individual servings.
- Serve Immediately: To enjoy the chaat at its best, assemble and serve immediately after mixing to preserve the crunchiness of papri and onions.
Watch how to make it
Recipe: Street Style Mixed Chaat
Ingredients for Seasoned Chickpeas:
- 2 cans chickpeas, rinsed thoroughly
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ½ teaspoon carom seeds
- 2 teaspoon chaat masala
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon black pepper
- Salt, to taste
- Juice of one lime or lemon
Ingredients for Mixed Chaat:
- 2 cans seasoned chickpeas (from above)
- 2 large potatoes, boiled and cubed
- 3 tomatoes, pulp removed and diced
- ½ cup cilantro/mint chutney
- ½ cup tamarind chutney
- ½ cup sweet yogurt (recipe below)
- Chaat masala, to taste
- 2-3 papri crisps
- 1 red onion, sliced and left in ice cold water
- Cilantro, for garnish
Ingredients for Sweet Yogurt:
- 4 tablespoon whole milk yogurt
- 2 teaspoon sugar
- ¾ teaspoon ground cumin
- 1-2 tablespoon water
Method:
- Seasoned Chickpeas:
- Rinse chickpeas thoroughly until water runs clear.
- In a pan, heat a tablespoon of oil or ghee.
- Add cumin seeds, mustard seeds, and carom seeds. Let them crackle.
- Toss in chickpeas, chaat masala, garam masala, cumin powder, black pepper, and salt. Stir well.
- Squeeze in lime or lemon juice.
- Add a little cold water to create steam and lift any brown bits stuck to the pan.
- Mixed Chaat Assembly:
- In a large bowl, combine seasoned chickpeas with boiled and cubed potatoes.
- Add cilantro/mint chutney, tamarind chutney, and sweet yogurt. Mix well.
- Sprinkle chaat masala to taste and mix gently.
- To Serve:
- Portion 3-4 tablespoons of the mixed chaat into serving bowls.
- Top with diced tomatoes, papri crisps, drained red onions, and fresh cilantro.
- Serve immediately to enjoy the crispiness and freshness.
Street Style Mixed Chana Chaat
This mixed chaat is identical to the chaat you get from street vendors in Pakistan with all its layers of chickpeas, potatoes, tomatoes, onion and chutneys! It's a sweet, savory, crunchy snack you'll be making again and again.
Ingredients
Ingredients for seasoned chickpeas
- 2 cans chickpeas rinsed thoroughly
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ½ teaspoon carom seeds
- 2 teaspoon chaat masala
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon black pepper
- Salt to taste
- Juice of one lime or lemon
Ingredients for Mixed Chaat
- 2 cans seasoned chickpeas from above
- 2 large potatoes boiled in salted water and cubed small
- 3 tomatoes pulp removed and diced
- ½ cup Cilantro/mint chutney
- ½ cup Tamarind chutney
- ½ cup sweet yogurt
- Chaat masala to taste
- 2-3 Papri crisps
- 1 Red onion sliced and left in ice cold water; this makes them crispy and takes away the strong bite
- Cilantro for garnish
Ingredients for Sweet Yogurt:
- 4 tablespoon whole milk yogurt
- 2 teaspoon sugar
- ¾ teaspoon ground cumin
- 1-2 tablespoon water
Instructions
- Thoroughly rinse the chickpeas until the water runs clear a few times. Then in a pan with a tablespoon of oil or ghee, let cumin, mustard and caroms seeds crackle.
- Toss in the chickpeas along with the chaat masala, garam masala, cumin powder and black pepper. Stir well and taste for salt. Squeeze in lime/lemon juice. You can add a little cold water to create steam, this will lift all the brown bits stuck to the pan. Adjust seasoning as you see fit.
- In a large bowl, dump in the seasoned chickpeas with the boiled, cubed potatoes. Add two tablespoon of green chutney, 3 tablespoon of tamarind chutney and 1-2 tablespoon of sweet yogurt. Add 2 teaspoon of chaat masala and mix the chaat really well. This is the base of the chaat so keep it separate and serve it hot always.
- To assemble the chaat for individual servings, add 3-4 tablespoon of the base chickpea and potato from above in a bowl, top with 2-3 tablespoon fresh diced tomatoes, add a couple teaspoon of the three sauces to taste and some chaat masala. Mix very lightly, if at all (we dont want to make it soggy). Finally top with papri, red onion and cilantro.
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